Adaptogenic Morning Oats

  • 2 cups unflavored coconut milk (not canned)
  • 1/2 cup steel cut oats
  • 1 teaspoon sweet cinnamon powder
  • 1 teaspoon ashwagandha powder
  • 1 scant teaspoon nutmeg
  • 3 tbsp maple syrup
  • Pinch of sea salt
  • Toppings: coconut flakes, pumpkin seeds, fresh blueberries
Serves 2

In a small sauce pan, add the coconut milk, steel cut oats, cinnamon, ashwagandha, nutmeg, sea salt and maple syrup. Bring to a boil and stir until slightly thickened, about 1 minute. Reduce heat to a simmer and let cook 30 minutes (uncovered), stirring occasionally. Once the oats are thickened and the coconut milk is mostly absorbed, serve in two bowls and top with your choice of fruits, nuts, seeds and additional herbal powders!