Updated: Apr 27, 2020
I think it is fun to try and turn a cream based recipe into a recipe that is lower fat and calories but tastes just as good! This is one of those recipes.
I wanted to do something with oats this morning and remembered there is a favorite flavor by Quaker Oats called: Strawberries and Cream. I thought to myself...I can totally remake this and make give it a healthier spin by maintaining that "full fat" feel.
So I went hunting through my pantry and fridge for inspiration. You will find going through my recipes that a lot of my recipes are based on what I have on hand. It is like I am constantly in an episode of Chopped...WHICH IS SO MUCH FUN! Maybe I should try out? Another thought for a later day (lol).
Anyway...I found in my fridge some leftover sweetened condensed coconut milk and shredded sweetened coconut in my pantry. That is when I thought to convert this Strawberries and "Cream" oats into Strawberries and Coconut "Cream" oats. Maybe Quaker Oats can look to me for their next flavor **wink wink**.
I hope you enjoy this recipe and please let me know your feedback! Let me know if you used a different milk or cooked the strawberries before adding to pull out the natural sugars. See?!!? I am already making new recipes...this is how mind works.
Serves: 2, (to serve 4, double recipe)
1 cup oats
1 cup 1% milk + 2 tbsp (can be made with alternative milks like coconut milk!)
1/2 tsp cinnamon
1 tbsp sweetened condensed coconut milk (I used the brand: Let’s Do…Organic and got it at Whole Foods)
2 tsp maple syrup
Pinch of salt
1/2 cup diced strawberries (around 4 large strawberries)
shredded sweetened coconut
Combine all ingredients, besides the 2 tbsp of milk, in a small pot and with the heat on high, bring the contents to a boil.
Put the top on and reduce the heat to low. Cook for 13 min.
At 13 min, add the 2 tbsp milk, stir, and cook for an additional 5 min on low.
Serve with sliced sliced strawberries and a sprinkle of sweetened shredded coconut!