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.
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.
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.
Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
- Author:
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 2 to 4 1x
- Category: Breakfast
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
- 1 ½ 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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Make it gluten free: Use certified gluten-free oats.
Make it vegan: 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Angela
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!
Kate
Thank you for the inspiration, Angela! I’m really enjoying your book. Can’t wait to try the savory options.
Skye
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! :)
Kate
You’re welcome, Skye! I’m totally enamored with chia jam now. Can’t wait to try more flavors.
Ashley
LOVE it all!!! Beautiful, too.
karenL
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.
Kate
Karen, I’m sorry you haven’t been feeling well! No fun. Hope you find this breakfast totally divine.
Julia
This looks so delicious.
Really have to try chia seeds one of these days!!!
★★★★★
dixya
i need to get on the chai jam business…and i will never go back to making the mushy oatmeal ever again. good to know you are feeling better.
Laura (Tutti Dolci)
Gorgeous breakfast, love the strawberry chia jam!
Helen @ Scrummy Lane
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!
Jamie @ Dishing Out
I can’t wait to try cooking oats that way! Everything about this recipe is awesome.
Grace
This looks great!! I need to get on this chia jam/coconut cream wagon.
Kate
You really do, Grace! I know you would love both!
Grace
I put a can of coconut milk in the fridge last night and bought frozen strawberries. Tomorrow morning, this is happening!
dishing up the dirt
This sounds absolutely wonderful Kate. I can’t wait to cook my oats this way next time. I need to whip up some of this jam asap!!!
Morgan
I’ve never thought to add chia seeds to jam. I’m going to have to try this. Thanks!
Kate
Hope you love the chia jam, Morgan!
Emma
This looks amazing! I could totally get down with coconut whipped cream on my breakfast ;)
Taylor
I’m a huge oatmeal lover and can’t believe I’ve never heard of toasted oatmeal…definitely giving this a try!!
Lindsey
A very enthusiastic YES! ..to everything about this post and recipe!
Katie
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!
Kate
Thanks, Katie! Toasting the oatmeal is quite an improvement, hope you’ll try it soon.
Angela@eatspinrunrpt
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!
Kate
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.
Mari
This looks wonderful Kate! What a gorgeous and healthy breakfast!
Joanne
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.
Kate
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.
thefolia
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.
Kate
To tell you the truth, I don’t usually love plumped-up chia seeds, but their texture was indiscernible in this jam. I love it.
thefolia
Thanks for the encouraging news!
laurasmess
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
Kate
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!
Erin
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!)
Kathryn
I’m not sure which element of this I’m most in love with; such a gorgeous bowl of deliciousness!
Julia @Vikalinka
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. :-)
Kate
Thanks, Julia! I hope you try the whipped coconut cream soon! It’s so tasty.
Sini
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.
Kate
Oh, I hope you try the jam soon! It’s really bright and fresh tasting.
cheri
What a luxurious breakfast, I love everything about it!
Amy-parsleyinmyteeth
This looks delicious. The perfect Rx for a cold — as well as cuddling with Cookie on the couch!
afracooking
Love it – especially that jam has caught my eye!!
Lori
Hi! We are (were) under same rock. What are the health benefits of chia seeds? Thanks for getting me to try new things!
Kate
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.
sara
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.
Kate
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!
Joshua Hampton
I’ve never seen oatmeal look so alluring. Definitely going to have this for breakfast soon.
Millie// addalittle
Gahd! This looks amazing! I love coconut so much and funny enough, I eat the same old oats every morning so I’m definitely going to try this out! Love the photography too, by the way :)
jordie @ thefitnut.c
Love this! Such a great idea. The chia seed jam seems amazing! Can’t wait to try.
Thank you!
★★★★★
Melanie
This looks absolutely delicious – pinning for my a breakfast in my very near future. Like tomorrow.
Sarah-Anne
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!
Kate
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!).
Christina
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.
Kate
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.
Stacey Spyropoulos
This was great!!! Completely enjoyed how it looked and tasted. Do you know what the nutrutional values are? Calories, Proteins, Carbs, Fats?
Kate
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.
SouthernSpoonBelle
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!
Kate
Oh, I’m intrigued by your savory miso oatmeal idea! Hope you love the jam.
cotton & rust
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.
★★★★
Kate
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.
Sophie
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 :)
Kate
Sophie, so glad you enjoyed the oatmeal! Now I really want toasted oatmeal cookies.
JerseyGirl
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….
Kate
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. :)
Bryan
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!!
★★★★★
Kate
Bryan, so glad you both enjoyed the oatmeal! Thank you for commenting!
Shannon
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!
Baby June
I didn’t make the oatmeal recipe, but I did enjoy the strawberry chia jam so I tried it with cherries and posted a version on my blog. I did cite the source though :) so I hope you don’t mind…?
Kate
Hi! I don’t mind. Thank you for adapting the recipe and linking to my site. Your sandwich with coconut bacon sounds amazing.
Lauren
Next on my to-make-list!! Been looking (and drooling) at the pictures, and decided to make this for my breakfast this Sunday!! Can’t wait
Kate
Hope you love it, Lauren!
Caity
I just made this for breakfast and it was so good! I dislike the texture of oatmeal so I just toasted up the oats in the oven and added the jam and coconut cream. Thank you for this wonderful recipe!
★★★★★
Kate
Awesome! Thanks for commenting, Caity!
Charlie
This was the most delicious breakfast! I was really struggling to find something good to make, as out here in Costa Rica we only shop at the farmer’s market once a week on Saturdays, so needed a breakfast with what was in the cupboards. Happened to have everything except for the strawberries, so made it following the recipe and replaced the jam with fresh banana and mango – a tropical version I guess haha! Thanks for sharing, the coconut cream is excellent and I’d have never thought of it on my own.
★★★★★
Kate
Awesome, glad you enjoyed the oatmeal! Your fresh, tropical version sounds marvelous!
Ann Seurer
Hi Kate – Love your website and recipes! Question – can you can the strawberry jam recipe?
Thanks!
Kate
I’m sorry, I don’t think you can! This recipe was not developed for canning and I’d hate for anyone to get sick from it.
Shana
I made the oatmeal and I loved the way that it tasted after the toasting, but not as much after the soaking. Would it be okay to just forgo the soaking stage?I know undercooked oatmeal can be tough on stomachs.
★★★★
Suzy
Just made this for breakfast this morning. OMG so good! It tastes very decadent. I have the house to myself this weekend and thought I would give this a try without the guys. Now I wish they were home to try it! My first time making toasted oatmeal. So much better. I made the chia jam last weekend and we have been eating it all week on yogurt with a little homemade granola sprinkled on top. Yum! I almost thought about skipping the coconut whipped cream. So glad I did not as it put it over the top! Thanks for sharing!!
Kate
Thank you, Suzy! Glad you enjoyed this breakfast so much. It’s one of my favorites!
hafsa
Can you store the toasted oatmeal after making it??
Kate
The toasted oats or cooked oatmeal? The toasted oats should keep well for a while.
Jordina
This oatmeal is a dream come true! I’m a huge fan of oatmeal and I loved this recipe so much that I linked it on my blog under the healthy food inspiration post, I hope it’s no inconvenience for you, otherwise let me know ;)
Kate
Thanks, Jordina! You’re always welcome to link to my posts. :)
Bridget
Just wanted to say thanks so much for sharing this awesome recipe! To be honest I’m not a very good cook so I was a little worried about trying to make this as it seemed like there was a lot of parts to it. However, after my first ever attempt at this recipe it turned out great and my mom really enjoyed it too. I also swapped the strawberries for blueberries and it was delicious. Loved how there was plenty of jam and cream leftover to make it again quickly the next day.
Kate
Thank you, Bridget! So glad you both enjoyed the oatmeal.
Mary Ellen
If chia seeds gel without cooking, what does cooking them in the jam do? I need to try some chia seeds!
Kate
That is a good question, Mary Ellen! I suppose that if you give them time to soak up juice while the juices are condensing by cooking as well, you have jam right away. Could be wrong…
Hayley
Did not make the jam as I have never bought (or even tried) chia seeds before; however I did make the toasted oatmeal and the coconut whipped cream, and I loved both! With a handful of fresh blueberries, it’s been the perfect segway-into-fall breakfast !
★★★★★
Kate
Yay! Thanks, Hayley!
Rosie
I wanted to try this recipe but add quinoa for protein. Would you recommend toasting the quinoa with the oatmeal or cooking it prior?! Thanks!!
Kate
Hi Rosie! I think you would need to cook it separately since quinoa requires more cooking time than these oats do. I just ran across this Bon Appetit recipe that combines the two.
Samantha
hello! how long would the strawberry/chia jam last? I’m thinking of making an extra big batch of it but wondering if it holds up in the fridge like a traditional jam.
★★★★★
Jo
My kids and I loved loved loved this recipe but couldn’t make the coconut cream because it was frozen so solid in the tin there was no way to get it out unless we used a hammer and chisel. Any suggestions for next time as we’d really like to try the cream.
Kate
Hmmm, I haven’t had that happen. Did you refrigerate the can or freeze it? It should be in the refrigerator. You might try a different brand of coconut milk next time, and if it’s rock hard, let it warm at room temperature for a bit before trying again.
Kara
Kate- you are such a whiz with these recipes. I really enjoy coming onto your site and finding new recipes. Your banana bread and pumpkin muffins are a regular recipe for me especially in the fall! I am making the jam right now and it smells heavenly. Thanks for all of your work!
Kate
Thank you so much, Kara! I appreciate your kind words.
Missy
I was looking for something a little different for breakfast so I made your recipe for toasted oatmeal with strawberry chia jam and whipped coconut milk. What a bowl of deliciousness! I have my 3rd batch of oats toasting now and my kitchen smells like popcorn. Thank you for sharing such a different easy yummy recipe!
Kate
Thank you, Missy! So glad you enjoy it.
Angie
Holy moly, this was good! I made this for supper tonight and I couldn’t get enough of it. I already had blueberries in the freezer, so that’s what I used. The hubs loved it too! I’m two for two with your recipes. I made the spicy lentil soup last week – amazing! I’ll be making two more of your recipes in the coming week. So glad I found your blog!
★★★★★
Katherine
I love this method for oatmeal. Chewy and delicious. Toasting makes anything taste better. I am topping with homemade pumpkin butter but once thats all eaten i’ll be making this chia seed jam. Yummers! Thanks for another great recipe!
Kate
Thank you, Katherine! Glad you enjoyed the oats!
natalia
is that a cast iron pan you used to toast the oats? would any pan/skillet do?
Leah
So wonderful! I only had fresh, but in season and sweet, strawberries. I cut them up and made a puree using my Nurtibullet. It worked great and because the strawberries were already sweet, I used minimal additional sweeteners. Very filling and flavors work together wonderfully. Thanks for sharing. You have a new follower in me.
★★★★★
Krista
So I’m really excited to try this strawberry jam, it looks so yummy!!! Have you ever frozen the jam after making or do you know if it would freeze well?? Thank you!!
Kate
I haven’t tried that myself, Krista, but I would think this is better fresh rather than thawed– the gelatinous texture of the chia seeds would probably go funky after freezing.
Gaba
Definitely my favourite oatmeal recipe. Always come back to it when I feel like having a healthy breakfast. Or when I’m too lazy to bother to actually cook something :) What I love the most is that the recipe is open to countless modifications and really lets you interpret the oatmeal however you wish to. You’re such a huge inspiration, Kate ♥♥
★★★★★
Kate
You are sweet, Gaba! It is a great recipe to make your own. Thank you so much for your comment and review!
Alice
So far I’ve made the strawberry chia jam. It is incredible! I used maple syrup as the sweetener. Thanks!!
★★★★★
Kate
Wonderful, Alice! Thanks for sharing.
Taija Haller
Talk about a warm, cozy breakfast that feels absolutely decadent – love each of these components together, and appreciate how versatile they are separate! Thanks for another great recipe.
★★★★★
Kate
You’re welcome, Taija!
Rebecca
First time I’ve tried a recipe other than plain oatmeal.
WOW! This tasted great! I used blackberry jam and just added water and the chia seeds simmering it for about 20 mins.
I love the coconut whipped cream! Going to use it instead of regular cream from now on. Thank you!
★★★★★
Kate
That sounds great! Thanks for sharing, Rebecca.
Margarita Montenegro
Hi Kate,
I love your website and can’t wait to try this delicious oatmeal. I am wondering if it’s ok to store the leftover whip cream and if so how long will it keep?
Thank you!
Kate
Hi! 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). I find it keeps ok for a day. It will start to loose some of its height.
Katrina
I don’t own a beater. Will a whisk work?
Kate
Hi! I don’t know if that would work to get it fluffy to get enough air into it. You could try! Let me know if you do.
Kimberly
This breakfast delivers a serious dopamine hit – bringing about intense feelings of self-love and the abiding adoration of others.
Trust me.
★★★★★
Catherine
Can you make the oats ahead of time to eat the next day?
Kate
Hi Catherine! That should work. Let me know what you think!
Bola
Dear Kate,
When I first found out that I can’t have gluten, oats, rice, vinegar, sugar I thought, “But the gluten-free aisle is full of rice and oats!”
Gradually I began to experiment and I discovered for example that I could make a nice roux with coconut oil and quinoa flour.u
Sometime after finding your website my repertoire exploded! And this recipe was a particular joy. I successfully substituted the oats with amaranth. The main change this caused was a longer cooking time. And being able to make some jam so easily made me feel good about myself.
I should be able to eat normally again in a few years. It’ll be interesting to see which of the adaptations I’ve made that I choose to keep.
In the meantime, thank you so much for your cooking nerdiness! It is much appreciated and put to very good use in my kitchen.
Warm, warm regards,
Bola
★★★★★
Prisha
I loved the chia jam! I mixed it with some cashew milk and extra chia seeds to make a creamy strawberry pudding! The oatmeal kind of had a strawberries and cream flavor.
★★★★★
Kate
Wonderful, Prisha! Thank you for your review.
Ken Maher
I’m wondering if you think that the honey, maple syrup, or agave nectar are necessary for the “jammy” effect of this recipe. I often get an unwelcome red skin flush from these sweeteners. I’d like to try pure stevia instead–not the common commercial kind that’s usually laced with maltodextrin, but the pure stuff. If you think that might work, how much stevia would you use?
Kate
Hi, I recommend best results as I listed in the recipe, sorry!
Mackenzie Lott
What is the serving size for this dish in ounces, does anyone know?