Cherry Macaroon Oatmeal Recipe
When breakfast tastes like dessert, you know your day is off to a great start!
Servings 4 servings
- 1/2 cup unsweetened shredded coconut
- 1 cup dry quick oats
- 1/4 cup unsweetened almond milk
- 2 tablespoons light brown sugar packed
- 1/4 teaspoon kosher salt
- 1/2 cup Cherry Preserves
Preheat a medium skillet over medium heat. Add coconut; cook and stir for for 5 minutes or until toasted. Remove from heat and set aside.
Cook oats according to package directions. Once cooked, return to a simmer and stir in almond milk, brown sugar and salt. Stir to combine. Divide oatmeal into 4 serving bowls. Swirl in 1 tablespoon Red Tart Cherry Preserves and top with pinches of toasted Coconut.
Calories: 294kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Sodium: 186mg | Potassium: 167mg | Fiber: 4g | Sugar: 28g | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg