Tasty Coconut Cream Oats (Printer-friendly)
Creamy coconut-infused oats with fresh fruit and natural sweetness. Easy 15-minute breakfast with rich coconut flavor and satisfying texture.
# What you'll 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 (blueberries, raspberries, or strawberries)
09 - 1 tablespoon chia seeds (optional)
10 - 2 tablespoons toasted coconut flakes (optional)
11 - Extra drizzle of maple syrup or honey (optional)
# Method:
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 Tips:
01 -
- The coconut milk transforms ordinary oats into something that tastes like a fancy café breakfast without the price tag
- You can customize the toppings based on whatever fruit is sitting in your kitchen
02 -
- Coconut milk can separate in the can, so pour it into your measuring cup first and whisk it smooth before adding to the pot
- The oats continue thickening as they cool, so if they seem slightly loose when you take them off the heat, thats actually perfect
03 -
- Rinse your saucepan immediately after serving or the coconut milk will turn into cement
- Buy the small cans of coconut milk if you only make this occasionally, nothing worse than half a can going bad in the fridge