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Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream Recipe

★★★★★

4.7 from 149 reviews
  • Author: Naomi
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

This Toasted Oatmeal with Strawberry Chia Jam recipe offers a warm, comforting breakfast bowl bursting with natural sweetness and texture. Thick-cut rolled oats are dry-toasted to enhance their nutty flavor, then simmered gently in almond milk with hints of vanilla and cinnamon. A vibrant strawberry chia jam, cooked with fresh strawberries and lemon juice, adds a bright, fruity contrast. Finished with a dollop of airy coconut whipped cream, this wholesome dish is perfect for a nutritious, indulgent morning treat for two.

Ingredients

Scale

Oatmeal

  • 1 cup (90g) Thick-cut Rolled Oats
  • 1.5 cups (350ml) Unsweetened Almond Milk
  • 0.5 cup (120ml) Water
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Sea Salt
  • 1 tsp Ground Cinnamon

Strawberry Chia Jam

  • 2 cups (300g) Fresh Strawberries, hulled and quartered
  • 2 tbsp (24g) White Chia Seeds
  • 1 tbsp Lemon Juice
  • 2 tbsp Maple Syrup

Coconut Whipped Cream

  • 1 can (400ml) Full-Fat Coconut Milk, chilled overnight
  • 0.5 tsp Vanilla Extract

Instructions

  1. Prepare the jam: In a small saucepan over medium heat, combine the quartered fresh strawberries and lemon juice. Cook for 8 to 10 minutes, mashing the fruit occasionally with a fork to break down the berries. Once softened, stir in chia seeds and 2 tablespoons of maple syrup, then remove from heat and allow the mixture to thicken into a jam consistency.
  2. Dry-toast the oats: Heat a medium skillet over medium-high heat and add the dry thick-cut rolled oats. Continuously shake or stir the pan for 3 to 5 minutes until the oats turn golden brown and emit a toasted popcorn aroma, enhancing their nutty flavor.
  3. Simmer the oats: To the toasted oats in the skillet, add almond milk, water, vanilla bean paste, sea salt, and ground cinnamon. Reduce the heat to medium-low and gently simmer for 5 to 7 minutes, stirring occasionally, until the liquid is mostly absorbed but the oats retain a pleasant textured bite.
  4. Whip the coconut cream: Carefully open the chilled can of full-fat coconut milk and scoop out the thickened solid cream into a chilled bowl, discarding or saving the remaining liquid for another use. Add vanilla extract and use a hand mixer to whip the coconut cream for about 2 minutes until it becomes light, fluffy, and billowy.
  5. Assemble: Divide the toasted oatmeal evenly between two serving bowls. Top each with a generous swirl of the strawberry chia jam, then finish with a dollop of the whipped coconut cream for a creamy, indulgent touch.

Notes

  • Ensure the coconut milk is chilled overnight to separate the cream perfectly for whipping.
  • If you prefer a sweeter oatmeal, add extra maple syrup to taste.
  • The strawberry chia jam can be stored in the refrigerator for up to 3 days.
  • Using thick-cut rolled oats provides a hearty texture, but old-fashioned oats can be used if needed.
  • For a vegan recipe, verify the vanilla bean paste and vanilla extract ingredients are vegan-friendly.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: toasted oatmeal, strawberry chia jam, coconut whipped cream, vegan breakfast, healthy oatmeal recipe, plant-based breakfast

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Find it online: https://naomifletcher.com/toasted-oatmeal-with-strawberry-chia-jam-and-coconut-whipped-cream-recipe/