Tasty Coconut Cream Oats (Printable Version)

Creamy coconut-infused oats with fresh fruit and natural sweetness for a satisfying morning meal.

# What You’ll Need:

→ Oats Base

01 - 1 cup rolled oats, certified gluten-free if needed
02 - 1 cup canned full-fat coconut milk
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
10 - 2 tablespoons toasted coconut flakes
11 - Extra maple syrup or honey for drizzling

# Directions:

01 - In a medium saucepan, combine rolled oats, coconut milk, water or plant-based milk, maple syrup or honey, sea salt, and vanilla extract.
02 - Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking to the bottom of the pan.
03 - Cook for 7 to 10 minutes, or until the oats have softened and absorbed most of the liquid, achieving a creamy consistency.
04 - Remove from heat and let the oats sit for 1 to 2 minutes to allow the mixture to thicken slightly.
05 - Divide the cooked oats evenly between two serving bowls.
06 - Top each bowl with shredded coconut, fresh berries, chia seeds, and toasted coconut flakes.
07 - Drizzle with additional maple syrup or honey if desired, and serve warm.

# Top Tips:

01 -
  • The texture is incredibly silky, like dessert for breakfast but without any guilt
  • It comes together faster than you can check your email, and the leftovers reheat beautifully
02 -
  • Coconut milk can separate in the can, give it a good whisk before measuring
  • The oats keep thickening as they cool, so dont panic if they look a little loose in the pan
03 -
  • Toasting coconut flakes in a dry pan takes 2 minutes and smells incredible
  • A pinch of cinnamon with the vanilla creates a whole different vibe

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