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Peaches and Creamy Coconut Quinoa Oatmeal Bowl

Peaches and Creamy Coconut Quinoa Oatmeal Bowl
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Prep Time: 15 min Serves: 4
Cooking Time: 25 min Yield: 6 cups
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This blissful, comforting oatmeal is made with both oats and quinoa for intriguing texture and greater nutrient variety. Coconut is included in four different ways -- as coconut sugar, oil, milk and chips -- for a true celebration of this unique plant food.Recipe + image courtesy of Jackie Newgent, RDN.



1. Dice the peaches (do not peel), removing the seeds; set aside. Rinse the quinoa; set aside.
2. Bring the water, coconut sugar (or turbinado sugar), coconut oil, extracts, and salt to a boil in a large saucepan over high heat. Stir in the quinoa, oats, and three-quarters of the diced peaches and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the quinoa and oats are cooked through, about 18 minutes.
3. Stir in the coconut milk and stir until fully heated through, about 2 minutes.
4. Transfer to bowls, top with the remaining diced peaches, sprinkle with the coconut chips, and serve


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