Russian Oatmeal with Dried Fruit and Coconut Cream (Dairy-Free)
A comforting and nourishing bowl of Russian-style oatmeal, made dairy-free with coconut cream and loaded with dried fruit.
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Ingredients
- 2 cups Rolled Oats
- 4 cups Water
- 1/4 teaspoon Salt
- 1/2 cup Dried Fruit (raisins, apricots, cranberries)
- 1/2 cup Unsweetened Coconut Cream
- 2 tablespoons Maple Syrup or Agave
- 1/4 cup Chopped Nuts (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Get a medium saucepan and place it on the stove over high heat. Add the 4 cups of water and the 1/4 teaspoon of salt to the saucepan. Bring the water to a rolling boil, which means you will see large bubbles rapidly rising to the surface. This should take about 5-7 minutes.
- 2Once the water is boiling, carefully add the 2 cups of rolled oats and the 1/2 cup of dried fruit to the saucepan. Stir everything together. Reduce the heat to low, so the mixture is just gently bubbling. Cover the saucepan and let it simmer for 10 to 15 minutes. Stir occasionally to prevent sticking. The oats are cooked when they have absorbed most of the water and have a thick, creamy texture.
- 3Remove the lid from the saucepan. Stir in the 1/2 cup of unsweetened coconut cream and the 2 tablespoons of maple syrup or agave. Continue to cook over low heat for 1 more minute, stirring constantly, just until everything is heated through. Do not let it boil.
- 4Carefully ladle the hot oatmeal into serving bowls. If you are using the optional 1/4 cup of chopped nuts, sprinkle them over the top of each bowl. Serve immediately.
Substitutions
Heavy Cream →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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