Coconut Breakfast Pudding With Sauteed Nectarines

• 1 cup Old Fashioned Oats
• 1/2 cups Shredded Coconut (I Used Unsweetened)
• 1 cup Water
• 1 cup Unsweetened Almond Milk (you May Use Vanilla If You Want More Sweetness)
• 3 Tablespoons 100% Pure Maple Syrup (plus Extra For Drizzling)
• 1/4 teaspoons Ground Cinnamon
• 1/8 teaspoons Kosher Salt
• 1 Tablespoon Coconut Oil
• 3 Nectarines, Pitted And Sliced
• Unsweetened Shaved Coconut, For Garnish

1. In a large saucepan, combine the oats, shredded coconut, water, almond milk, 2 tablespoons of the maple syrup, cinnamon and salt. Stir to combine. Heat over high heat and bring to a boil. Lower to a simmer and cover. Cook for 15-16 minutes or until the oatmeal (pudding) is cooked to your liking. Remove from heat, stir and keep covered until you are ready to serve.
2. In a large saute pan, add the coconut oil and melt over medium heat. Add the nectarines and caramelize for just a minute or two. Cook them too long and they will break down (which isn't necessarily a bad thing). Stir in the remaining tablespoon of maple syrup and remove from heat.
3. Divide the oats between 2 bowls (3-4 bowls for smaller servings). Top with nectarines, shaved coconut and a drizzle of maple syrup.
4. Enjoy immediately!

oats, shredded coconut, water, milk, maple syrup, ubc, kosher salt, coconut oil, nectarines, coconut

Taken from tastykitchen.com/recipes/breakfastbrunch/coconut-breakfast-pudding-with-sauteed-nectarines/ (may not work)