Cranberry, almond, coconut & white chocolate oatmeal

Cranberry, almond, coconut & white chocolate oatmeal
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My husband is a big fan of your typical hungry-man breakfast. His eggs, meat, potatoes and toasts are what works best for him in the morning. He really couldn’t care less about any alternative breakfast ideas.

And for the longest time, it drove me nuts. It’s only recently that I realized that we don’t have to eat the same things. I’ve learned to make my own breakfast and enjoy it while he enjoys his own very of what makes him happy.

Therefore, this oatmeal recipe will most certainly be my Valentine day’s breakfast. I can put it together the night before and I will eat every bite with pure joy the next morning.

  • Serves2
  • Prep time20 mins
  • Cook time5 mins
  • Timeout1 hour 30 mins
  • FreezingNe se congèle pas.


  • 1/2 cup of whole cranberries, frozen
  • 2 tablespoons of maple syrup
    Replacement options


  • 2 tablespoons of water
  • 1/2 cup of quick oats
  • 1 cup of almond milk
  • 1/2 cup of vanilla yogurt
  • 1/4 cup of sweet coconut shreds
  • 100 g of white chocolate
  • 1/4 cup of almonds, roughly chopped
  • 1/4 cup of dried cranberries, roughly chopped
  • A pinch of salt


  1. Combine the cranberry ingredients in a pan and cook over medium-high heat for 2 to 3 minutes.
  2. Crush the cranberries with a fork then cook over medium heat for another minute thus making a puree. Pour into a mason jar.
  1. Mix all the oatmeal ingredients in a bowl then pour into a mason jar. Refrigerate for an hour minimum or overnight.
  1. Melt the white chocolate in a double boiler then add the almonds, dried cranberries and salt. Mix together then spray onto a parchment paper. Refrigerate for 5 minutes until the chocolate hardens, then chop with a knife. Sprinkle over the oatmeal and enjoy.
Recipe published on August 19, 2018