Sunshine Oatmeal (St. Croix)

Serve with slices of ripe bananas or a sprinkle of toasted shredded coconut. A few slices of fresh mango might be interesting too.

1 (14.5 oz) can light or regular coconut milk
pinch sea salt
1 bay leaf
1/8 tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. orange zest, freshly grated
1 cup rolled oats
¼ tsp. pure almond extract
1 tsp. pure vanilla extract

Open coconut milk can and stir gently to distribute cream. In a medium saucepan, combine coconut milk, salt, bay leaf, nutmeg, cinnamon, and orange zest. Bring to a simmer for about 10 minutes to extract as much flavour from spices as possible; then add ¼-¾ cup water to make 1¾ cup liquid.

Toss in rolled oats and simmer, stirring frequently, until mixture reaches desired tenderness and liquid is mostly absorbed, 5-10 minutes.

Remove from heat. Add almond and vanilla extracts and serve.

Makes 2 servings.