Tropical Oatmeal Breakfast


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School has been over for about a week for me, and I will tell you: I am liking it😉 It is nice to wake up a bit late, not being on any type of schedule and do whatever I want to do. This week has been all about recharging and resting. For many people, recharging may mean different things, but for me this means going to the gym, cook, read, and hang out in my backyard. And this is exactly what I have been doing. I know.. I have not been much productive, but we have to recharge sometimes, right???

Well among the things I have been doing, one has been of course playing in my kitchen. This week, I have been playing with my breakfast. I wanted to add variety to this boring oatmeal i am trying to eat so today I will share with you my Tropical Oatmeal.

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Ingredients for 2-3 :

  • 1 fresh mango sliced and cubed.
  • 1 fresh coconut or about 1/3 cup of coconut flakes toasted
  • 1 cup of oatmeal
  • 1 cup of coconut milk,
  • 1 cup of regular milk ( I used Fat free Lactaid)
  • 1 tsp of Pure Madagascar Vanilla Extract
  • 2 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  1. Turn the oven to 475.
  2. Place the diced mango into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar. Stir to coat the mango with the sugar.
  3. Empty those diced mangos onto a deep flexipat that you would have placed on a perforated sheet. Set aside.photo 1
  4. If you are using some fresh coconut, shave some coconut ( about 1/3 cup or even less) with a potato peeler and lay it on the flexipat as well.photo 2
  5. Cook both in the oven for 5 minutes.photo 4
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal, the coconut milk and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave. Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and 1 tsp of brown sugar and stir.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked mangos, and the toasted coconut to each bowl.
  10. Sprinkle some Muscovado Brown sugar over the fruits, and you may even want to grate more fresh coconut.photo 5
  11. Eat up;-)

Bon Appetit and Happy Cooking!!!

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Creme Brulee Oatmeal with Fresh Fruit


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I hope that you had a restful week-end. I certainly have and this morning will be even tougher to go back to work. But I should not complain, summer is very near;-)

This week-end I had time to spend a little of time in my kitchen and since I had seen a recipe of Creme Brulee Oatmeal, I thought to give it a try, or several tries;-)photo

Ingredients for 4 individual ramekins:

  • 1 cup of regular oatmeal
  • 2 cup of milk
  • 1 egg
  • 1 tbsp of vanilla
  • 2 tbsp of maple, or brown sugar
  • 1/4 cup of brown sugar to sprinkle
  • fresh fruit

In the recipes posted on the internet, they cooked the oatmeal in the oven for a good 25 minutes. In my recipe, you can shorten this recipe considerably if you are cooking the oatmeal first in the microwave.

  1. Place all the ingredients above and mix well.
  2. Cook the oatmeal mixture in the microwave for 3 minutes using the large round mold and the octogonal silpat.photo 1
  3. Fill each individual bowls. I used Pot de creme of about 1 cup each, and individual tartlet molds.photo 3
  4. Place the bowls onto a perforated sheet and cook them for 10 minutes in the oven at 400. IF YOU HAVE NOT PRE-COOKED THE OATMEAL IN THE MICROWAVE, YOU WILL NEED TO COOK THE OATMEAL IN THE OVEN FOR 20 MINUTES.photo
  5. Sprinkle some sugar over each individual cups and broil, or cook at 475 for 2-3 minutes to caramelize the sugar.photo 4
  6. Serve warm with fresh fruits. Yummy;-)photo

Bon Appetit and Happy Cooking!!!