Toasted Oatmeal with Strawberry Chia Jam

subheading: Strawberry chia jam (yields about 1 cup, you might want to double these amounts so you’ll have more for later):

1 bag (12 ounces) frozen organic strawberries or other berries*

2 to 3 tablespoons honey, maple syrup or agave nectar

1 tablespoon chia seeds

subheading: Toasted oatmeal:

1 to 2 tablespoons coconut oil or butter

2 cups rolled oats

1 ½ cups + 2 tablespoons water

½ cup milk of choice (I used light coconut milk)

Generous pinch kosher or sea salt

Pinch of ground cinnamon (optional)

Pinch of ground ginger (optional)

Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.

subheading: Coconut whipped cream:

1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you’re at it.)

1 tablespoon honey, maple syrup or agave nectar

½ teaspoon vanilla extract

Directions at cookieandkate.com

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