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Cranberry Coconut Oatmeal

Active Time: 20 minutes / Cook Time: 10-12 minutes / Total Time: 20 minutes

Makes 2 servings

Cranberry Coconut Oatmeal.JPG


  • 1 tablespoon ghee
  • 1 cup old-fashioned rolled oats (NOT instant or quick oats)
  • ¼ cup unsweetened shredded coconut
  • 1 ¾ -2 cups water
  • ¼ cup dried unsweetened cranberries, heaped
  • ¼ teaspoon vanilla extract
  • ¼-1/2 teaspoon ground cinnamon, to taste
  • 1/8-1/4 teaspoon ground ginger, to taste
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons maple syrup OR honey
  • 2 tablespoons plain yogurt, dairy or non-dairy (optional)
  • ¼ cup roughly chopped walnuts (toasting optional)


  1. Melt the ghee in a medium saucepan over medium heat. Add the oats and toast, stirring often, for 4 minutes or until the oats have browned lightly and smell nutty.
  2. Add the coconut to the pan and cook, stirring, for 2 minutes.
  3. Add 1 ¾ cups water and bring to a boil. Add the cranberries, stir, and lower the heat to medium-low. Cook, stirring often, until the oats have absorbed most of the water, about 4-5 minutes. If you’d like a looser consistency, stir in the remaining water.
  4. Add the vanilla, cinnamon, ginger, salt, and maple syrup and stir. Cook two minutes.
  5. Remove from the heat and stir in the yogurt, if using, and the walnuts. Serve.