coconut water

cozy coconut butternut oatmeal by Lindsey | Dolly and Oatmeal

i was recently asked during an interview why the name dolly and oatmeal.  the two words are significant to me in many ways, but the simple explanation is that i've had a love affair with oatmeal since i can remember, and my mom's somewhat nickname for me is dolly.  so when i started a couple social media accounts (way before i started blogging) dolly and oatmeal was an obvious choice.  and when my husband gifted me my blog for christmas one year, he extended the name just as a place holder, and perhaps out of laziness, i never changed it.   

in that same interview, the interviewee expected that i must have a million oatmeal recipes in my blog archives since i love it so dearly, and because it's part of the blog's name.  i was super ashamed when i my answer was, no!  the truth is, is that i'm pretty lame when it comes to my weekly morning routine - typically it's a packet of instant oatmeal (occasionally i break out the rolled oats and cook them slowly over the stove), a small spoonful of creamy almond butter, a few drizzles of good maple syrup, a generous dousing of ground cinnamon, and a couple pinches of sea salt.  in the summer there are always berries on the side, but in the colder months i tend to just keep it cozy and warm with a hot bowl of creamy oats.  

but i wanted to change the routine, and get out of my oatmeal funk.  i generally use water for making oatmeal, but i thought i could boost the nutritional quality a bit by using ZICO natural chilled coconut water.  i love using ZICO's new chilled coconut water because it's shipped from thailand cold which helps preserve that awesome coconut-y flavor. it also has no added sugar,  and offers nutrients and a unique flavor to recipes like this oatmeal.  i had also recently bought almost a dozen of some super cute, baby butternut squash varieties to roast and puree which i knew would be an awesome addition in making the oats super velvety and creamy.  because i wanted that coconut flavor to come through a bit more and some classic autumn warmth, in went some toasted coconut flakes and warm spices. for now i'm stepping my morning up, but we'll see how far i get in a few weeks ;)  how do you keep your morning meals interesting?

*thank you so much to ZICO for sponsoring this post! all opinions are my own. 

coconut butternut oatmeal (gf + v)

| makes 2 large portions, or 4 small |

  • 1 cup gluten-free rolled oats
  • 2 cups ZICO natural chilled coconut water
  • 1/3 cup butternut squash puree
  • 1/3 cup shredded toasted coconut
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger 
  • fine sea salt


  • 1 asian pear, sliced thin
  • pomegranate seeds
  • toasted slivered almonds
  • chia seeds
  • coconut milk (or milk of choice)


  • in a medium saucepan over medium heat, combine the oats and coconut water.  bring them to a simmer and stir frequently until the mixture has thickened, about 10 minutes.  once the mixture has thickened, add the butternut squash, shredded coconut, maple syrup, cinnamon, ginger, and a few pinches of salt.  
  • portion the oatmeal into 2 bowls and top with sliced asian pear, pomegranate seeds, chia seeds, toasted almonds, and a drizzle of coconut milk.  enjoy!

similar recipes:

cardamon-millet breakfast bowl

cardamon-millet breakfast bowl

overnight oat waffles w/ pomegranate honey

overnight oat waffles w/ pomegranate honey

breakfast quinoa flakes w/ stewed blackberries + basil

breakfast quinoa flakes w/ stewed blackberries + basil

a microgreen, mint + mango juice for one by Lindsey | Dolly and Oatmeal

these past couple of weekends have been so beautiful.  frank and i have got into a new, spring-y rhythm full of longs walks, afternoon picnics at the park, frequenting farmers' markets, taking our little pup to the dog park and sipping iced coffees!  as we spend more time outdoors we come into contact with all sorts of people - friends, neighbors, acquaintances, doggie friends, and also the random people that are not quite nice or respectful.  i guess i should be happy that more often than not, people in our little neighborhood are generally kind, but this weekend we came across a bunch of people at our local park who were disrespectful and (sorry, but) straight-up a-holes.  we were enjoying some time in the park when our space was rudely disrupted by a rather unprofessional yoga photo shoot.  they neither excused themselves nor apologized when we asked for some space, rather responded with disrespectful comments.  

whatever the case may be, i know these kinds of people are the exception and not the norm, but i would hope they would realize at some point, that no matter how important you feel your job is, people's personal space still matters; that practicing common decency and respect  on a daily basis is still a relevant thing!  

in an effort to rid my mind of these folks, i spent the next afternoon breathing deeply and sipping on this soothing and refreshing green juice.   green juices are a favorite around here.  as the weather warms up i usually purchase too many greens to consume during the week.  by week's end there are surely leftovers which make their way into the blender.  today i used microgreens.  i can't get enough of these beauties; i thought their soft leaves and subtle taste would be a satisfying addition to this juice.  i threw in some mint, lemon juice, mango and ginger, all for their therapeutic properties and a nutrient boost!  cheers to you all, friends! xo

microgreen, mint + mango juice for one 

| serves 1 |

i used microgreens here because i had a boat-load of them leftover.  however, you can use any greens of your choice, be it chard, spinach, or kale.  i give directions using a blender, but feel free to use your juicer, just skip the straining step below.


  • 1/2 cup mixed microgreens
  • 1 large sprig mint (approx. 6-8 large leaves)
  • 1 mango, peeled and cut into chunks
  • a 1-inch piece of fresh ginger root, peeled and chopped rough
  • juice from 1 lemon
  • 5-6 coconut water ice cubes (you can also use water ice cubes)


  • chia seeds
  • extra mint leaves


  • place all ingredients into a high-speed blender and blend for about 1 minute.  for a juice without pulp, pass the juice mixture through a fine mesh sieve over your glass.  garnish with chia seeds and mint, and drink immediately

to your health! enjoy!

my go-to rejuvenating citrus juice by Lindsey | Dolly and Oatmeal

this is the time of year after the holidays, new year's, and valentine's day when it sets in that we've got another solid month of hardcore winter.  i feel pale, drained, and suuuuper vitamin d deprived, this is when i call in the troops.  extra anti-inflammatories (i'm looking at you, turmeric, chia seeds, healthy fats, etc., etc.,), vitamin c up the ying-yang, hella tea and warm lemon water.  of course i'm also trying to chomp down on healthy meals but all i really want is chocolate and that order. this weather is tough, especially this year- dry skin, ceiling leaks, water damage, and sidewalks full of soup-y slush.  i'm over you, winter.

so, this juice has everything in it to give me the extra energy i need to get through a long and cold day: apple cider vinegar to help my skin and aid in digestion, oranges and coconut water to keep my body and skin hydrated, and turmeric to add some earthiness, but also for its anti-inflammatory and antioxidant properties.   it is seriously one of the things i start my day with, or if i don't have the time in the morning, i make in the afternoon to restore my lost energy.  if you're not used to the taste of apple cider vinegar - the tanginess might be something to get accustomed to. although i have never tried, you could omit the vinegar if it's really offensive to you and replace it with equal parts lemon juice.  cheers, friends! xo

rejuvenating citrus juice

serves 2 - makes about 3 cups

i doubled the amounts here for 2, simply halve the recipe for 1 serving.  alternatively, you could also use a juicer instead of a high-speed blender.  

adapted from The Colorful Kitchen


  • 2 cara cara or navel oranges, peels removed
  • 2 blood oranges, peels removed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons raw agave nectar
  • 6 coconut water ice cubes (or water ice cubes)
  • 1/4 teaspoon ground turmeric


  • high-speed blender (or juicer)
  • fine mesh sieve


  • place all ingredients in your blender and blend until smooth
  • place a clean glass below a fine mesh sieve, and strain half the juice - i like a mix of half pulp and half juice.  alternatively, you can strain all of the juice or none of it, totally delicious either way and totally up to you!