Oct 21

Creamy Coconut Turmeric Oatmeal

 This recipe is part of an initiative to turmeric my life at bit.

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A couple weeks ago, I went to a cooking class taught be the chef from Hippo Kitchen.  The name Hippo Kitchen comes from Hippocrates and the whole “let food be thy medicine.”  So cute and creative, huh?  During the class, the chef was talking about the benefits of turmeric.  I love finding really easy ways to be more healthy.  How easy is adding turmeric to your cooking a couple times of week? So easy.

So the next day I stopped at Whole Foods on my way home to pick me up some turmeric.  And quick note…I always thought it was tumeric, not turmeric.  Oh the things you learn.

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I figured I’d start turmeric-ing my life at breakfast. Nothing like some antioxidant-rich, potential chronic disease fighting to start you morning.

The breakfast started with creamy oats made with coconut milk and fresh-squeezed orange juice.  Every time I cut an orange my mind goes, “are we at Jamba Juice?”  And then I tell myself, “no, we’re not.”

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I read recently that oatmeal and orange juice are an awesome food combination that when eaten together have more health benefits when either is eaten alone.  Yay synergy.  Pair that combo with turmeric and I do say we have quite the breakfast.

This month’s Recipe ReDux theme is Spooky Spices- use spices you simply don’t know what to do with.  It’s just a coincidence that turmeric makes oatmeal look creepy just in time for a Halloween-themed breakfast. 

Turmeric Oatmeal

Oh I can’t wait for Halloween.  Because after Halloween come all the real holidays.  And not to crush any Christmas memories here…but I just realized that the girl who sings this song is the same girl who played Cindy Lou Who in the Grinch.  WHAT?! I know.  The music video kinda gives me the heebie-jeebies, but I like how the song sounds. 

And with that, go make some cozy oatmeal.

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Creamy Coconut Turmeric Oatmeal
  1. 1 1/2 cup water
  2. 1/2 cup full-fat canned coconut milk, stirred
  3. 1 orange, juiced (~1/3 cup juice)
  4. 1 cup old-fashioned oats
  5. 1/2 teaspoon + 1/4 teaspoon turmeric
  6. 1/4 teaspoon vanilla sea salt (optional)
  7. Toppings: shredded coconut, walnuts, raisins, maple syrup
  1. In a sauce pan, boil water and coconut milk over medium heat. Add in oatmeal, orange juice, turmeric and sea salt. Stir occasionally, until thick and creamy. Top with shredded coconut, raisins, walnuts and a drizzle of maple syrup.
serves 2
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9 comments on “Creamy Coconut Turmeric Oatmeal”

  1. This looks really good, great recipe!

  2. This sounds really interesting! I better go get some turmeric! :P

  3. The colors of this dish are just gorgeous and perfect for fall!

  4. This looks absolutely delicious! I love the bright colour too!

  5. This looks so beautiful Kylie– I used turmeric in a sweet application too :) I love the idea of serving this for a Halloween bfast :)

  6. Pingback: Thursday Things - The Wheatless Kitchen

  7. Great minds think alike! Turmeric was my spice of choice too for this recipe redux theme.

  8. Oh I so love this – I’ve been hearing about turmeric’s antioxidant punch for years but I rarely use it (and only as a poor man’s cousin to saffron.) Totally dig starting your day with a bowl of this!

  9. Just finished eating a bowl of this oatmeal….hmm…..interesting…just not sure about the turmeric …..not a taste I am used to …..maybe a little less. Love the creaminess, though. Good idea to cook the oats with coconut milk.

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