Coconut Lemon Ginger Apple Oats

By January 10, 2014 nourish 3 Comments

I love lemon bars but can’t tell you the last time I had one. Mostly it’s because I don’t bake that often and while I feel like they were always at party dessert tables when I was younger, they aren’t so much anymore. Last night when thinking up what kind of oats I was going to make this morning, I decided to make one in honor of the lemon bar.

This came out better than I envisioned in my head, honestly. I decided to do 1/2 rolled oats and 1/2 steel cut oats (both gluten-free) to get some of the chewy texture of the steel cut oats but keep some of the airiness of the flakes. I still used apple because I like the texture it gives when cooked in (part crunch, part sauce).

A couple optional add-ins I used were Maca powder and freeze-dried coconut water. They aren’t necessary, but add some superfood nutrient punch and a little bit to the flavor. You could always do some shredded coconut instead of the freeze-dried water or even try some actual coconut water if you are into a thinner oatmeal. 

Why these two additions?

Maca root: Native to the high Andean Mountains of Bolivia and Peru, maca is an herbaceous plant. It is one of the only food plants in the world able to thrive at such a high altitude (hence, why it wears an “S” cape). Maca is a solid source of fiber, protein and fatty acids. It is rich with vitamins, minerals, amino acids and plant sterols, including vitamins B1, B2, B, C, D, E, iron, potassium, copper, magnesium, selenium, phosphorous and calcium. Maca is known for its adaptogenic-like qualities that help it to nourish and balance the endocrine system and to help cope with stress, as well support the reproductive system by helping to balance hormones. It’s also a great natural energy booster. 

Coconut Water: Coconut water, full of electrolytes, is basically nature’s Gatorade. It contains electrolytes that help to keep you hydrated: sodium, magnesium, calcium, potassium and phosphorus. A serving of coconut water contains more potassium than a banana, as well as many other essential minerals and vitamins such as iron and manganese.

Coconut Lemon Ginger Apple Oatmeal
Serves 1
Allergens: Vegan, Gluten-free, Soy-Free {eliminate walnuts to make nut-free}
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  1. 1 cup water
  2. 1/4 cup rolled oats {GF}
  3. 1/4 cup steel cut oats {GF}
  4. 1/4 apple
  5. 1/4 Tbs fresh ginger, minced
  6. Cinnamon, to taste
  7. 1 tsp Maca powder (optional)
  8. 1/2 Tbs freeze dried coconut water (optional)
  9. 1 Tbs date paste (or another fruit paste/butter)
  10. 1.5 Tbs hemp seeds
  11. Juice of 1 lemon slice
  12. Coconut shreds
  13. Lemon zest
  14. Walnuts
  1. Bring 1 cup of water to boil and then add in the oats, ginger, apple and cinnamon. Turn to low, cover and cook 10-20 min depending on desired consistency.
  2. Add lemon juice, Maca (if using), coconut powder (if using), date paste and hemp seeds. Stir through and turn off heat.
  3. Serve topped with lemon zest, shredded coconut and walnuts.
an unprocessed life


  • Shirley says:

    Saw your recipe this evening and was excited to try a new flavor oatmeal. If I don’t have oatmeal for breakfast, I’ll have it for dinner on a cold night, like tonight. I haven’t found coconut “water” here, so I used a bit of coconut milk. It’s high in fat, so I don’t use a lot. Also, have to hunt for hemp seeds and maca. Since I live in date land, I used organic silan (date syrup). Thanks for this dee-lish recipe!

    • Jocelyn says:

      I’m so glad you made it, Shirley! Coconut milk is a great idea! Did you use the canned kind or the carton one? The carton one isn’t too high in fat. If it’s canned, do you have light coconut milk there? You could always try that as well for a lower fat alternative.

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