As soon as I saw this, I wanted to make it. So much so, that I was so disappointed to find that I didn’t have any un-sweetened coconut flakes. You see we live just out of the city, so taking a 30 minutes into the city for coconut flakes,, isn’t really logical…. I almost did it.
So I waited until the next day, and on my lunch break I went to my local bulk place to look for un-sweetened coconut flakes…. But for some reason the flakes looked…. Small and inadequate. Not at all like Ashley’s. Clearly this would not do.
I went to 3 separate stores, until I wandered into the 4th health food store, and found them!!! Except they were called coconut chips. So note to all you Canadians… we call coconut flakes, chips.
Since it took me the better part of the week and almost all my lunch hours, I was determined to make this.
So early on a Sunday morning, I went to work and made the most flavorful wonderful oatmeal I have every eaten. Seriously, if you’re and oatmeal lover, or even of your not.. you need to make this. Even if it takes you all week to find coconut flakes… or chips.
I’m still in Hawaii….in case you’re wondering!
Maple Coconut Oatmeal
[Adapted from http://notwithoutsalt.com/toasty-oats-coconut/]
4 Tablespoons of Butter
2 Cups of large Flaked Oats
1/3 Cup of Coconut Flakes (or chips)
¼ Cup of Pure Maple Sugar
1 Teaspoon of Vanilla
Pinch of Salt
2 Cups of Milk
In a medium sauce pan, melt butter over medium heat, and allow to brown. This will be obvious, it will turn a rich brown color and smell like heaven, stir frequently. Add the oats, and cook oats until all the butter is absorbed, and the oats are starting to brown a bit. Add the coconut flakes.
Stir in the maple syrup, vanilla and salt. Cook for 1 minute, stirring the whole time. Slowly add the milk ¼ cup at a time, allowing the milk to absorb between each addition.
When you get the last ½ cup, you don’t need to let all of it absorb, you want it a little milky.
Server warm, with a little maple and toasted coconut.