Lychees and coconut milk. That’s it. So simple, yet so amazing.

Lychee Coconut Oatmeal [Vegan]

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Serves

2

Ingredients

  • 6-10 fresh lychees, peeled and pitted
  • 1/3 cup coconut milk, cream, or creamer*
  • 1/4 rounded cup quick cook steel-cut oatmeal
  • 2 teaspoons chia seeds
  • pinch of salt

Preparation

  1. Combine lychees and coconut cream in a blender or food processor and puree.
  2. Mix lychee-coconut puree with remaining ingredients in a mason jar or Tupperware with a lid. Stir until combined, or cover with a lid and shake until combined.
  3. Place in the fridge overnight (or for at least three hours). Serve cold (recommended). Add more coconut milk as desired when serving.

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About The Author

Lauren Smith

See My Recipes

Who says oatmeal is boring? Bring breakfast back with a bang!

Lauren Smith is the author of theoatmealartist.com, a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!

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