Peach Pecan Coconut Oatmeal Bowl

For the Oatmeal

• 1 cup certified gluten-free rolled oats
• 2 cups water (or almond milk / oat milk if preferred)
• Pinch of salt
• ½ tsp ground cinnamon

Toppings

• 1 ripe peach or nectarine, thinly sliced
• 2 tbsp chopped pecans (or walnuts)
• ¼ cup coconut whipped cream (store-bought or homemade – see below)
• 1 tbsp maple syrup or date syrup
• Optional: dash of nutmeg or extra cinnamon for garnish

Coconut Whipped Cream (optional, if making from scratch)

• 1 can full-fat coconut milk, chilled overnight
• 1 tsp vanilla extract
• 1 tsp maple syrup (optional)