Rosewater Coconut & Pistachio Oatmeal



It is no secret to my nearest and dearest that I LOVE LOVE LOVE Valentines Day. Its a holiday that so many people love to hate, but I for one am totally drinking the Valentines Day punch.    Give me red, pink, and anything heart shaped.

I do get why so many hate the holiday, the romantic pressure is high and in my single years it really highlighted my loneliness. Plus Valentines Day can be expensive.

I hate to say it, but If these are the reasons you hate Valentines Day, then you are doing it wrong!

This is a day that you should focus on showing love and there are way better ways to show someone love than with $$$$. Write a love letter, give the gift of your time and service, or wake up a little early and make them a warm bowl of delicious oatmeal.

With this in mind I decided to make an Oatmeal perfect for Lovers. Its beautiful, sophisticated, and easy, everything you want in a Lover…I mean oatmeal.

For the rosewater whipped cream I added a little rosewater extract and a drop of neon pink coloring, which makes this dish almost too pretty to eat. The pistachios are a great contrast to fresh raspberries. This oatmeal recipe has a great balance of salty and sweet, perfect for all the lovers and haters out there. I hope you enjoy.














Rosewater Coconut & Pistachio Oatmeal

  • Servings: 2
  • Difficulty: extra easy
  • Print



1 Cup Steel Cut Oats (or Gluten Free Steel Cut Oats)

1 Cup Coconut Milk

1 Cup Water

1 Tablespoon Butter

2 Tablespoons Honey

1/3 Cup shredded Coconut (Reserve a couple pinches for garnish)


2 Cups TruWhip or whipped cream

1/2 Teaspoon Rosewater

1-2 drops neon pink food coloring

1/2 Cup Fresh Raspberries

1/4 Cup Shelled Pistachios

1/2 Teaspoon ground Cardamom


For Oatmeal

Add steel cut oats, water, and coconut milk to rice cooker, set to “brown rice” and let it do its magic.  Be sure to check your rice cooker for specific directions on cooking oatmeal.  My cooker takes about 20 minutes.  Once the rice cooker is finished, stir in butter, honey, and shredded coconut until mixed well.

For Toppings

In a small bowl, combine Truwhip, rosewater, and coloring.   Spoon a large dollop onto a bowl of prepared oats.  sprinkle with a pinch of cardamom, Raspberries, pistachios, and reserved shredded coconut.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s