Gooey Raspberry Oatmeal (yes, please!)

This is one’a those things where the texture makes it. Ooey gooey comforts me and makes me feel like I’m havin’ a decadent treat. You too?

The mulberries are optional (aaah, my Droid typo’d “optimal” … which actually is true! 😉) but they add this little extra level of crunchy chewiness, which I really do love.

Enjoy!

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PS: Here’s what I always say about coconut milk:

For this we’ll need pure coconut milk or cream, nothing added. Arroy makes a coconut cream that is like a thick, creamy liquid. Their coconut milk will also work.

(A few Nots: Let’s Do Organic, on the other hand, makes a creamed coconut that is full of pulp and comes in solid form. That is *not* the one that we need. We need the thick, creamy liquid version. Another “not” is the kind of coconut milk that’s a beverage. Too runny and usually has extra stuff in it. We don’t need no extra stuffs. 😉)

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Gooey Raspberry Oatmeal (yes, please!) Recipe

The Oatmeal Base

• 2 cups old fashioned oats
• 1 1/2 cup coconut cream or milk*
• 1 1/2 cup water (+ 1 cup if you’ll be storing this, since it thickens in the fridge)
• 1/4 cup dried raspberries
• 1 tbsp raw honey or birch xylitol
• 1 tsp pure vanilla extract
• 1/2 tsp salt

The Gooey Chewy Topping

• 1 dollop sunflower butter, sweetened and salted
• 1 small sprinkle of mulberries

Rice cooker method …

Place all ingredients for The Oatmeal Base into rice cooker, stirring well. Cook on white rice setting. Once rice cooker goes off, serve warm, topped with sunflower seed butter and mulberries and enjoy!

Stovetop method …

Bring water to a boil in medium pot. Reduce heat to medium low. Add all other ingredients, stirring well. Cook 10 to 20 min depending on the consistency you like. Serve warm, topped with sunflower seed butter and mulberries and enjoy!