Maple Brûlée Coconut Breakfast Bowl | Recipes | Roland Foods

Ingredients

• 1 cup Roland® Quick and Easy Steel Cut Oats
• 2 cups water
• 2 tablespoons Roland® 100% Pure Maple Granules , plus more to taste
• Pinch of Kosher Salt
• 1 1/2 cups Roland® Unsweetened Coconut Milk , divided
• 1/4 cup chia seeds
• 1 teaspoon vanilla extract
• 1-2 tablespoons Roland® 100% Pure Maple Granules , divided
• 2 mini bananas, halved lengthwise
• Roland® 100% Pure Maple Granules , for brûlée
• 2 tablespoons Roland® Swedish Lingonberries
• Fresh berries
• Fresh red currants
• Fresh cherries, pitted
• In a bowl, stir together steel cut oats, water, maple granules, and a pinch of salt. Cover and refrigerate overnight (8-10 hours)
• In one bowl, whisk together 1 cup coconut milk, chia seeds, vanilla and 1 tablespoon maple granules. Cover and refrigerate overnight to thicken
• In a separate container, combine the remaining ½ cup coconut milk with a bit of maple granules and a splash of vanilla for a sweet vanilla coconut drizzle. Chill until ready to use
• Right before serving, sprinkle the banana halves with maple granules and brûlée with a kitchen torch until caramelized and golden
• Spoon the chilled oats in the base of each bowl adding a generous layer of the coconut-chia pudding
• Top with the brûléed banana halves, and garnish with lingonberries, fresh fruit and a drizzle of the vanilla coconut milk