Yield: Serves 2

INGREDIENTS:

• ¾ cup of organic, gluten-free, quick oatmeal
• 1 ¼ cup of water
• ¼ cup coconut milk (option: can used hemp milk or almond milk)
• 1/3 cup of organic walnuts
• 1/8 cup (no more than ¼ cup) of unsweetened organic shredded coconut
• Optional: a half inch piece of ginger root

INSTRUCTIONS:

• Place the liquids – water and milk in the pot.
• Turn the burner on to medium heat.
• Add the walnuts and (optional) ginger.
• Give it about 2 minutes to heat up.
• Add the shredded coconut and stir.
• Wait 30 – 45 seconds.
• Add the oatmeal and stir. Will be very close to boiling point.
• Wait about 20 seconds – until it starts to thicken.
• Then reduce to low heat to prevent burning.
• Should be ready in under a minute.

Note: You may wish to add more water if you prefer more of a soupy consistency. If you want to use steel cut oatmeal which has more iron, it takes a few more minutes and therefore a bit more water to cook. Even so, we recommend soaking it in water the night before. Then follow directions as stated above.

(Note: All recipes should be reviewed to determine if the ingredients are appropriate for your condition.)