Coconut Pecan Oatmeal

Serves 4

• 3 cups coconut milk
• 1 1/2 cups steel cut oats
• 1/2 cup quinoa (rinsed)
• 1/4 cup maple syrup
• 1/2 teaspoon cardamon
• 1/4 teaspoon cinnamon
• pinch of Celtic sea salt

Coconut pecan marmalade:

• 1/2 cup chopped and toasted pecans*
• 1/2 cup toasted unsweetened coconut*
• 1 cup coconut milk
• 1/3 cup maple syrup
• 3/4 teaspoon vanilla extract

In large saucepan, bring the coconut milk and 3 cups of filtered water to boil over medium high heat. Add oats, quinoa, syrup, cloves, cardamon, and salt and cook, stirring occasionally for 15- 20 minutes. Cover and let stand for 10 minutes.

To make marmalade, stir toasted pecans, coconut, coconut milk, syrup, and vanilla together in bowl until well blended.

Spoon porridge into bowl and top with marmalade.

*Preheat over to 350 degrees and toast pecans for five minutes and coconut for three minutes on baking sheet.*