1/2 c. plain, quick-cook oats
1 c. water
2 tbsp. coconut
2 tbsp. brown sugar
2 tbsp. heavy whipping cream
2 tbsp. butter*
a palm full of semi-sweet chocolate chips
In a small sauce pan, toast the 2 tbsp. of coconut over medium heat. It may take up to 5 minutes to start browning, but once it does-- watch out! It toasts quickly!
Set coconut aside (I spread mine out on a paper towel to cool), and using the same sauce pan, combine the butter, heavy cream, and brown sugar.
Stir over medium heat until butter is melting and bubbling.
Let bubble for about 30 seconds and remove from heat.
Mix water and oatmeal in a microwave safe bowl, and microwave for 90 seconds, until oats are soft and water is absorbed (or follow the directions on the oatmeal package).
Stir the caramel sauce into the oatmeal. Fold in the chocolate chips and the coconut.
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