Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream

Toasted oatmeal with strawberry chia jam and coconut whipped cream - cookieandkate.com

Other potential titles for this post included, “Three of my favorite things” or “Recipes I’ve Been Meaning to Tell You About”. I’ve been feeling under the weather for the past week, but now that I can finally smell and taste properly again, I’m back to make up for my absence with three recipes in one. (A better blogger would have recipes on reserve for occasions like these, but then again, I have to be sufficiently excited about a recipe to post it and I could hardly stand to sit on a good one.)

Each component is delightful on its own, but they just so happen to combine marvelously well in one breakfast bowl. Nutty, fruity, creamy—yes, more, please.

stawberry chia jam

I’ll give you a rundown of each. The oatmeal cooking technique, which I discovered in Megan Gordan’s Whole-Grain Mornings cookbook, yields nutty and fluffy (not at all mushy) oatmeal.

The strawberry chia jam utilizes summer’s finest [frozen] strawberries, a dollop of natural sweetener and thickens with the help of “superfood” chia seeds. It cooks down in under thirty minutes and tastes much fresher and brighter than store-bought jams.

Lastly, coconut whipped cream has already taken the internet by storm, for good reason. I like it just as much, if not more than, freshly whipped cream. It’s better for you, too.

toasted oatmeal

Since I haven’t been feeling well, I’ve been paying extra attention to the fuel that I’ve been consuming. I’m not a nutritionist, but I believe that this breakfast is excellent fuel. It’s full of whole grains, seeds, fruit and healthy fat. And more than that, it’s crazy delicious and brightens up dreary winter mornings with a swirl of shocking pink. Can’t beat that!

I should mention that while I was snuggled up with sweet Cookie in front of the TV (House of Cards season two!), I researched foods that heal and fight inflammation. The internet says those foods are vegetables, fruits, whole grains, seeds… everything I’m already accustomed to eating! High five, self. Way to treat yourself kindly, recipe makers. Hope you enjoy these recipes as much as I do.

coconut whipped creamToasted oatmeal with strawberry chia jam and coconut whipped cream recipe - cookieandkate.com

4.8 from 4 reviews

Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
Three healthy recipes in one bowl: the best toasted oatmeal, (frozen) strawberry chia jam and coconut whipped cream. This breakfast is easily vegan and gluten free (see notes). If you’re making the coconut whipped cream, be sure to chill your coconut milk overnight, and place your mixing bowl in the freezer at least 30 minutes.
Ingredients
Strawberry chia jam (yields about 1 cup, you might want to double these amounts so you’ll have more for later)
  • 1 bag (12 ounces) frozen organic strawberries or other berries*
  • 2 to 3 tablespoons honey, maple syrup or agave nectar
  • 1 tablespoon chia seeds
Toasted oatmeal
  • 1 to 2 tablespoons coconut oil or butter
  • 2 cups rolled oats
  • 1½ cups + 2 tablespoons water
  • ½ cup milk of choice (I used light coconut milk)
  • Generous pinch kosher or sea salt
  • Pinch of ground cinnamon (optional)
  • Pinch of ground ginger (optional)
  • Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.
Coconut whipped cream
  • 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you’re at it.)
  • 1 tablespoon honey, maple syrup or agave nectar
  • ½ teaspoon vanilla extract
Instructions
  1. The strawberry chia jam takes the longest to make, so let’s start with the jam: In a medium saucepan, combine the berries (no need to defrost if they are frozen) and sweetener. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.
  2. Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced and looking, for lack of better term, jammy (15 to 20 minutes). Note that the jam will further thicken up as it cools. Remove the pan from heat and add more sweetener if you’d like.
  3. Make the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.
  4. In a large, heavy bottomed pot, combine the milk, water, salt, cinnamon and ginger. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats. Mine were perfectly done at this point, but if yours are wetter than you’d like, let them continue to absorb water in a covered pot for a few more minutes.
  5. Make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. The coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you’d like).
  6. Scoop the solid coconut cream into the chilled bowl. Using an electric hand mixer, beat the cream until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and firm when cold).
Notes
  • Oatmeal recipe adapted from Megan Gordan’s Whole-Grain Mornings cookbook. Chia jam and coconut whipped cream cooking techniques adapted from Angela Liddon’s forthcoming The Oh She Glows Cookbook. (You can pre-order it now! Angela has a step-by-step coconut whipped cream tutorial here and a recipe for blueberry vanilla chia jam here.)
  • *On using frozen berries: I really recommend frozen berries for this jam. They break down especially well once heated and taste better than off-season berries. Angela says that fresh strawberries don’t break down as well as other berries, so if you’re using fresh strawberries, she recommends breaking them down in a food processor before cooking.
  • Recipe yields 2 very large or 4 moderate portions. Store leftover components separately in the refrigerator, covered. You might want to add a bit of water while reheating the oats.
  • Recipe is gluten free as long as you used certified gluten-free oats.
  • Recipe is vegan as long as you use coconut oil instead of butter and maple syrup or agave nectar instead of honey.
  • If you want to add more protein to this breakfast, top your oatmeal with nuts and/or Greek yogurt.

Comments

  1. Angela says

    Just stunning photos! What a swirly bowl of heaven. :)
    I think we must be on the same wavelength because I just made a batch of this jam using a bag of frozen strawberries this week. I don’t know why I haven’t enough of pairing the whipped cream with it on oatmeal, but I’ll be doing that tomorrow.
    Thanks for the shout out, by the way!

  2. says

    Ooooh – I’ve been looking for a chia seed jam recipe! Someone was telling me all about it the other day, but I was unsure of how to make it… And raspberry is such a gorgeous flavour… Thank you for posting this! :)

  3. karenL says

    YUM. just what i need to make myself – as i too am coming off the two week trying to feel better while not tasting anything blues………..thank you – i am all over it. will let you know how it measures on the divine meter.

  4. says

    Mmmm … I didn’t know you could whip coconut up like that to make a ‘cream’. I’m not keen on real whipped cream so would be keen to see if I like this better. Glad you’re feeling a bit more yourself now, Kate. Winter colds are so yucky and take so long to go awaaaay!

  5. says

    Maybe a colorful breakfast is the way to brighten up this grey winter! The texture of that oatmeal looks perfect too – I’ll have to try to toasting method. Beautiful photos, by the way!

  6. says

    Oooh yes when I saw this on your Instagram this morning I was really hoping to come home and find the recipe sitting in my lineup of blogs to read, and POOF! There it is! I can’t even remember the last time I bought jam because chia jam seems to suit my needs just fine (and I like it so much more!) So sorry to hear you’re not feeling well. You’ve probably already read about this, but ginger, cinnamon and turmeric are my 3 all-time fave natural inflammation fighters. I put them in my smoothies (the turmeric doesn’t have much taste if you keep the quantity to about 1/2 tsp), but also in curries and I love how they taste together. Hope you feel better soon!

    • says

      Thanks, Angela! I’m so excited to have discovered chia jam. I happen to adore ginger, cinnamon and turmeric, but I never thought to add turmeric to smoothies! I can’t wait to try it! I think it will make my pineapple smoothie look extra pretty.

  7. says

    I always feel super vindicated when I look at those “foods to cure” lists and realize it’s MY ENTIRE DIET. WIN.

    I hope you’re feeling better! If not, I highly suspect this bowl of awesome will cure you.

    • says

      Major win! Especially since what you eat is so delicious! I’ve never been one to suck down a shot of wheat grass just because it’s healthy.

  8. says

    What a great idea to use chia seeds like pectin to make jam! I will give it a shot, the texture that chia seeds make doesn’t go well with me, but I will try it in a homemade jam and see if I can get them down! Happy Nesting.

  9. says

    Sorry to hear that you haven’t been feeling well Kate. Winter ailments are terrible. Glad that you get to curl up with Cookie though, snuggly and warm in front of the TV. Even better with a bowl of deliciousness for energy, nutrients and healing. I love how food has everything we need for our bodies embedded in it. Thanks for sharing these beautiful recipes, I cannot wait to try this breakfast. get well soon! xxx

    • says

      Thank you, Laura! I’m feeling much better now, almost back to 100 percent. Food has miraculous powers, doesn’t it? Hope you enjoy the breakfast!

  10. says

    Hello layers of morning happiness! The chia + strawberry jam is making me giddy. I hope you feel better soon (and that season 2 is everything you hoped it would be and more!)

  11. says

    I saw your picture on Pinterest yesterday and had to pin it immediately! I didn’t think it was possible but the recipe description sounds even more appetizing that your gorgeous pictures. And whipped coconut cream…never even heard of it but can’t wait to try now! Thank you for sharing. :-)

  12. says

    I’m in love with this breakfast bowl. Also, chia jam? So interesting! I think I have all these ingredients already in my cupboard / freezer so I might make this soon.

    • says

      Hey Lori, great question! Chia seeds are high in Omega-3s and fiber. They absorb an insane amount of water and plump up sort of like tapioca balls. That’s why they help the jam gel up. You can eat them raw, too.

  13. says

    YUM. I have been making that oatmeal recipe from Whole Grain mornings a bunch lately — it is so awesome. And your toppings sound super, super tasty! Love.

    • says

      Isn’t that oatmeal great? I think I want to try a savory variation next. Savory oatmeal always seemed odd to me, but putting an egg on Megan’s toasted oatmeal doesn’t seem so strange!

  14. Sarah-Anne says

    Dear Kate,
    This is really a great idea to have for breakfast! I was wondering if you have an idea how long you can keep the jam if I would make more and put it in a jar. I´m not experienced in making jam and thought you might know… Thanks for the inspiration!

    • says

      Hey Sarah, great question. I haven’t tested the jam’s longevity, but I think it will keep well for a couple of weeks in the refrigerator. I think it will be pretty obvious if it’s gone bad (look for visible mold!).

  15. Christina says

    I made the jam with frozen raspberries this morning. So delicious and easy! I put the jam and an touch of maple syrup on your banana oat pancakes that I made a couple of days ago. Heaven! By the way, I just stored the leftover cooked pancakes in the refrigerator and heated them in the toaster. They came out perfectly. I will make a bigger batch to freeze next time. Thank you for all of your terrific recipes.

    • says

      Christina, thanks for commenting! I’m so glad the chia jam turned out well for you. I can’t wait to try it with raspberries… I can imagine it’s especially wonderful on banana pancakes! Sounds like I need to make more pancakes, too. Thank you for the toaster tip! I need to try that.

  16. Stacey Spyropoulos says

    This was great!!! Completely enjoyed how it looked and tasted. Do you know what the nutrutional values are? Calories, Proteins, Carbs, Fats?

    • says

      Hey Stacey, I’m sorry, I haven’t looked up the nutrition information. I might start providing that information in the future, but for now, you can always go to myfitnesspal.com to look up those details.

  17. says

    I’ve started toasting my oats, too, as the first step for making oatmeal (after seeing the technique for a savory miso oatmeal), and it makes such a difference. Have been meaning to try a chia jam, I’ll start with this one when our current pot of apricot preserves runs out. Thanks for the nutritious recipe, as always!

  18. says

    I absolutely love your blog, you have some fabulous recipes, especially a fair amount of dairy-free ones (yay!). I’ve been wanting to make coconut whipped cream, I was a bit skeptic at first but it looks really good so Ill have to try it out soon.

    • says

      Thank you! I hope to make the dairy-free recipes easier to find soon… just need to find the time to recategorize them! Seriously, coconut whipped cream is amazing.

  19. says

    We loved this breakfast, Kate! I had such fun making a quick jam in my PJs over the weekend. I toasted a big batch of oats in the oven (because it makes oatmeal-raisin cookies even better!) so this breakfast was super quick, and leftovers reheat beautifully! I didn’t have any coconut cream so I have been subbing dollops of greek yogurt. Its been a while since I was excited about oatmeal :)

  20. JerseyGirl says

    Ok, I’ll be the one to ask The Stupid Question: do you defrost the frozen berries first? I assume your recipe would indicate to defrost if that were the case, but I just keep picturing a smoldering pile of frozen berries and a ruined saucepan….

    • says

      No, no need to defrost the berries first! As long as you heat the frozen berries in the saucepan gently, you shouldn’t end up with a smoldering pile of berries. :)

  21. Bryan says

    This turned out wonderfully! I thought I had rolled oats, but found out I only had Quaker quick 1-minute…but I made it work. My wife loved it and I did too! This is a keeper, thanks a ton!!

  22. says

    What a perfect way to use my last frozen berries that I picked last year. This was delicious and may be my new all time favorite way to eat oats. Delish!

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