Tasty Coconut Cream Oats (Printable Version)
Nourishing breakfast with coconut-infused oats, fresh fruit, and natural sweetness in under 15 minutes.
# What You Need:
→ Oats Base
01 - 1 cup rolled oats (certified gluten-free if needed)
02 - 1 cup coconut milk (canned, full-fat for extra creaminess)
03 - 1 cup water or unsweetened plant-based milk
04 - 1 tablespoon maple syrup or honey
05 - 1/4 teaspoon sea salt
06 - 1/2 teaspoon vanilla extract
→ Toppings
07 - 2 tablespoons unsweetened shredded coconut
08 - 1/2 cup fresh berries (e.g., blueberries, raspberries, strawberries)
09 - 1 tablespoon chia seeds (optional)
10 - 2 tablespoons toasted coconut flakes (optional)
11 - Extra drizzle of maple syrup or honey (optional)
# How to Make It:
01 - In a medium saucepan, combine rolled oats, coconut milk, water (or plant-based milk), maple syrup, sea salt, and vanilla extract.
02 - Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
03 - Cook for 7-10 minutes, or until the oats are creamy and have absorbed most of the liquid.
04 - Remove from heat, and let the oats sit for 1-2 minutes to thicken.
05 - Divide the oats between two bowls.
06 - Top each bowl with shredded coconut, fresh berries, chia seeds, and toasted coconut flakes. Drizzle with extra maple syrup or honey if desired.
07 - Serve warm and enjoy!
# Expert Advice:
01 -
- The coconut milk creates this velvety restaurant quality texture without any heavy cream
- It comes together in 15 minutes but tastes like something you would order at a fancy cafe
02 -
- Full fat canned coconut milk is what makes this special, the carton stuff just does not give the same creamy result
- These oats thicken up a lot as they sit, so if you are meal prepping add a splash of milk when reheating
03 -
- Stir with a wooden spoon or silicone spatula, metal can scratch your pan over time
- Keep the heat at medium or medium low, high heat makes the coconut milk separate and get grainy