Directions

1. Add the oats, shredded coconut, water, almond milk, two tablespoons of maple syrup, cinnamon, and salt to a large saucepan (the one that looks like a pot). Stir until the ingredients are combined. Bring the oat mixture to a boil over high heat.
2. When it reaches a steady boil, lower the heat to a simmer and cover. Cook for 15 minutes or until the oatmeal pudding is cooked to your preferred thickness and consistency.
3. Remove the saucepan from the heat, stir with a mixing spoon, keep it covered, and set aside until you’re ready to serve.
4. In a large sauté pan (the one with a short lip), melt the coconut oil over medium heat. Add the white nectarines and cook for a minute or two until the nectarines start to caramelize on the outside. Stir in the last tablespoon of maple syrup and remove the pan from heat.
5. Evenly divide the oatmeal pudding. Use large bowls for two servings or small bowls for up to four servings.
6. Top each bowl with sautéed nectarines, shaved coconut, and a drizzle of maple syrup.
7. Eat it while it’s hot for the ultimate comforting breakfast!