Coconut Breakfast Pudding with Sauteed Nectarines

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.

In a large sauté 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.

Divide the oats between 2 bowls (3-4 bowls for smaller servings). Top with nectarines, shaved coconut and a drizzle of maple syrup.

Enjoy immediately!