Coconut Oatmeal with Plantains and Chili-infused Olive Oil

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Coconut Oatmeal with Plantains and Chili-infused Olive Oil (vegan)

Total Time: 30 minutes

Yield: 4 servings

Coconut Oatmeal with Plantains and Chili-infused Olive Oil (vegan)

The kitchens and food supply of the different regions of Costa Rica are as diverse as the landscapes and environment. While on a farm near Zarcero, I had limited products to purchase on a small budget, and I had only a hot-plate to cook on.

I created this sweet and spicy recipe to elevate plain "aveno integral" (natural oatmeal) for breakfast when I needed a rusted, yet sophisticated breakfast to invigorate my energy for my day on the farm.



  1. In a medium saucepan add water, shredded coconut, cinnamon powder, and sea salt. Bring liquid to a rolling boil, and then reduce the heat to simmering for 10 minutes.
  2. While the liquid is simmering, slice the plantains into rounds about 1/4" thick.
  3. Add oil to a pan and sprinkle 1/2 of the chili flakes into the oil.
  4. Heat the pan just until the chili-flakes start to sizzle.
  5. Add the plantains to the pan. Sprinkle with the remaining chili flakes and a pinch of salt.
  6. At about this time, you can add the oatmeal to the simmering liquid. It will cook uncovered for 5 minutes.
  7. Attend to the plantains. Fry until brown and then flip the plantains and brown on the other side.
  8. Reduce the heat for the oatmeal and cover saucepan and cook for an additional 5 minutes (or until most of the water is absorbed, but the oatmeal still looks chewy).
  9. Turn off the stove. Stir in the flaxseed to the oatmeal. Let sit covered for 5 minutes.
  10. To Plate:
  11. Put a large spoon full of oatmeal into each bowl.
  12. Top each with 1/4 of the plantains.
  13. Using a small spoon, dribble oil over the top of plantains and add chili flakes for spice.
  14. If so desired, add coconut milk or other plant-based milk as desired.

Recipe created in Costa Rica

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