Tasty Coconut Cream Oats (Print Version)
Creamy coconut-infused oats with fresh fruit and sweetness for a satisfying breakfast.
# 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)
# Steps:
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 makes these oats incredibly luxurious without feeling heavy
- You can prep everything in under 15 minutes even on chaotic mornings
- Customizable toppings mean it never gets boring
02 -
- Oats keep thickening as they cool so dont panic if they look slightly loose in the pan
- Using all coconut milk instead of half water makes these incredibly rich but almost too filling for some
- Frozen berries work in a pinch but fresh really does make the whole dish feel more special
03 -
- Stir occasionally but not constantly or youll break down the oats too much
- Seasonal fruit transforms this dish completely stone fruits in summer apples in fall