One of my fave combos, this dream of a dish serves up sexy strawberries that provide an awesome amount of vitamin C. Paired with the dairy free yogurt; your gut will be doing a happy dance for sure.
2 cups coconut milk
1 cup rolled oats
Pinch of salt
4 tablespoons maple syrup
6 fresh strawberries, chopped, plus extra
2 teaspoons vanilla extract
1/2 cup dairy-free yogurt
1/2 cup strawberry jam
In a medium saucepan over medium heat, bring the milk to a boil. Turn heat down and add the oats, salt, syrup, and strawberries. Cook for 5 minutes until oats are soft and tender. Remove from heat and stir in vanilla.
Divide into 2 bowls. Spoon the yogurt and jam into 2 separate ziplock bags and twist to squeeze the air out of each bag to force contents into one of the corners. Cut the tip off the corner of the yogurt bag to create a small hole. Squeeze half of the yogurt into one of the bowls over the oats in a spiral design. Repeat process with the jam. You may need to make a larger hole in the corner if your jam has strawberry chunks. Repeat with second bowl and remaining yogurt and jam.
Note: You can adjust sweetness to your liking with more or less maple syrup.
- Have your kids set the table for breakfast. I like to give my son the plates, napkins, spoons, cups, and the breakfast beverage of choice.
- Let them swirl the jam and yogurt on top of their oats. Alternatively, you can just let them scoop the jam and yogurt out in true kid fashion and do as they please with the topping.