Green Coconut Oats

Photo Credit to Ashley of (never home) maker Blog

I recently posted a recipe for a Banana-Orange Green Smoothie and after I did that, I started wondering if there are other ways to “sneak” in greens in other ways.  After looking around, I came upon this Green Coconut Oats recipe by Ashley of the (never home) maker Blog, who she co-writes with her husband, Stephen.  The color may be a bit of a shock at first, but the kale, that is rich in Vitamin A, C, E and has a nice amount of fiber, is worth a little eye-opening in the morning.  What’s even better is if the taste of kale seems off putting, the flavors of the applesauce, coconut and peanut butter will probably disguise it.  Ashley even came up with a what she refers to as Leafy Green Pancakes.  She’s definitely on to something here. Click here to see her original post of the Green Coconut Oats recipe.

When you get a chance, do some exploring of the (never home) maker blog.  What I like about it is that it’s really well-rounded.  While it’s a blog that  features lots of healthy recipes that are vegetarian, vegan and/or gluten-free, it also focuses on how to keep fit and gives tips on how to live a healthy life-style.   If  you’re into running or yoga, there are sections devoted to both topics plus readers have even shared their health-success stories to serve as inspiration to others.  This definitely is a blog worth bookmarking.

Green Coconut Oats

1/4 cup Bob’s Red Mill, Steel Cut Oats

1 cup water

1 cup raw kale

1/2 cup almond milk

1/4 cup unsweetened applesauce

1/4 cup Now Foods, Unsweetened Coconut

1 Tbs.  Coombs Family Farms, Organic Maple Syrup

1 Tbs.  Arrowhead Mills, Creamy Organic Peanut Butter

1 Tbs.  almond milk



  1. Cook the oats in the water by tossing oats/water into medium saucepan bringing water to a boil, and then lowering heat/cooking for 15 to 20 minutes.
  2. In a blender, blend the kale, 1/2 cup almond milk, applesauce, and maple syrup together.
  3. Bring the heat up to medium-high on the oats. Pour in the green mixture. Add the coconut flakes. Continue cooking until thick.
  4. Serve into a bowl and toss some blueberries on top. Then use a fork to whisk together the peanut butter and 1 tablespoon almond milk. Use as a sauce.

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