Maple Brûlée Coconut Breakfast Bowl
Difficulty: Easy | Makes: 2
Start your day off right with this perfectly sweet and satisfying maple brûlée coconut breakfast bowl.
For the Oats
- 1 cup Roland® Quick and Easy Steel Cut Oats
- 2 cups water
- 2 tablespoons Roland® 100% Pure Maple Granules, plus more to taste
- Pinch of Kosher Salt
For the Chia Pudding
- 1 1/2 cups Roland® Unsweetened Coconut Milk, divided
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- 1-2 tablespoons Roland® 100% Pure Maple Granules, divided
Toppings & Garnishes
- 2 mini bananas, halved lengthwise
- Roland® 100% Pure Maple Granules, for brûlée
- 2 tablespoons Roland® Swedish Lingonberries
- Fresh berries
- Fresh red currants
- Fresh cherries, pitted
Directions
- In a bowl, stir together steel cut oats, water, maple granules, and a pinch of salt. Cover and refrigerate overnight (8-10 hours)
- In one bowl, whisk together 1 cup coconut milk, chia seeds, vanilla and 1 tablespoon maple granules. Cover and refrigerate overnight to thicken
- In a separate container, combine the remaining ½ cup coconut milk with a bit of maple granules and a splash of vanilla for a sweet vanilla coconut drizzle. Chill until ready to use
- Right before serving, sprinkle the banana halves with maple granules and brûlée with a kitchen torch until caramelized and golden
- Spoon the chilled oats in the base of each bowl adding a generous layer of the coconut-chia pudding
- Top with the brûléed banana halves, and garnish with lingonberries, fresh fruit and a drizzle of the vanilla coconut milk
