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Yield: Serves 2


  • 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


  • 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.)