- Oatmeal with Toasted Coconut, Cranberries and Cinnamon
- I never use quick cook oats. It only takes a few more minutes to cook and has more nutrients and less processing that quick cooked oats.
- Serves 4
- 1 tablespoon butter
- 4 tablespoons coconut
- 4 cups old fashioned oatmeal
- 1 teaspoon salt
- 4 cups water
- 1/4 cup dried cranberries
- 1 teaspoon cinnamon
In a medium saucepan over medium high heat, add butter and coconut and cook until the coconut is lightly browned. Add the oatmeal and stir to coat. Add remaining ingredients and if needed, add more water just to cover oatmeal. Stir and allow to come to a boil and reduce heat. Place a cover and reduce heat to low and cook for 8-10 minutes. Frequently stir the oatmeal and add more water if needed.
Serve in bowls and sprinkle brown sugar and add some almond milk or milk if desired.