Protein Boosted Toasted Oatmeal with Ginger, Coconut, and Maple

By Jamie • Uncategorized • 7 Oct 2015

A relaxing morning spent reading a bon appetit magazine over coffee and oatmeal is worth the time it takes to make a good bowl of oats. This specific bowl is not only tasty, but nutritious and filling to fuel your busy day ahead.

This oatmeal I make very often, well- at least some variation. The ginger and coconut are inspired by my trip to Costa Rica- there, of course, I hacked open a fresh coconut, poured the water into a glass (and enjoyed it as I cooked for everyone,) and shredded the meat for immediate use. Here I use unsweetened, shredded coconut from the bulk bin at the co-op. In Costa Rica we had freshly harvested ginger. Here- well, you know. It’s good enough. This bowl of oats brings me back to the slow, tropical mornings spent at Punta Mona.

Protein Boosted Toasted Oatmeal with Ginger, Coconut, and Maple

Serves 1


  • 1/4 cup old fashioned oats
  • 1/4 cup oat bran (I like the texture it contributes)
  • 3 Tbs unsweetened, shredded coconut
  • 1 cup water
  • 1 tsp grated ginger (I use a microplane)
  • 1 Tbs whole flax seeds
  • 1 Tbs hemp hearts (this is the protein boost!)
  • Maple syrup (the real stuff!)- however much you like for sweetness!

Method: Heat a small pot over medium high heat. Add your oats, oat bran, and coconut. Toast until fragrant and just turning golden. Lower your heat to low and add the water and the ginger, stirring constantly. (If you have an electric burner, you may want to move the pan off the heat- it will boil/bubble immediately.) Let cook, stirring often, for about 5 minutes. If it looks dry, add some water. No worries. When the oatmeal is cooked, add your flax, hemp, and maple syrup. Stir again and pour into a bowl. Enjoy with your coffee :)

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