Go Back

Coconut Cream Oats

Creamy coconut cream oats a gut-friendly, dairy-free breakfast that’s quick, anti-inflammatory, and customizable.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup old-fashioned rolled oats (gluten-free if needed)
  • 1 cup full-fat canned coconut milk (shake can to combine cream)
  • 1 cup water (or 1 cup coconut milk for richer oats)
  • 1 tbsp chia seeds
  • 2 tbsp unsweetened shredded coconut (+ extra for topping)
  • 1-2 tbsp pure maple syrup or honey (optional) Natural sweeteners in small amounts are easier on blood sugar.
  • 1/4 tsp fine sea salt A pinch of salt brings out the coconut’s sweetness.
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon Anti-inflammatory properties.
Toppings
  • 1 sliced banana
  • 1 fresh berries
  • 1 chopped toasted walnuts
  • 1 extra shredded coconut

Method
 

Preparation
  1. Combine the coconut milk, water, and salt in a medium saucepan and bring to a gentle simmer over medium heat.
  2. Stir in the rolled oats, chia seeds, shredded coconut, cinnamon, and vanilla. Reduce heat to low.
Cooking
  1. Cook uncovered, stirring occasionally, for 8-10 minutes until the oats are creamy and most of the liquid is absorbed.
  2. For thicker oats, cook longer; for creamier oats, remove earlier.
Finishing Touches
  1. Turn off heat and stir in maple syrup or honey to taste. Let the oats rest 1-2 minutes to thicken.
  2. Divide into bowls and add toppings: banana, berries, walnuts, and extra toasted coconut. Serve warm.

Notes

For extra creaminess, stir in a tablespoon of coconut cream or almond butter after cooking. Toast shredded coconut in a dry skillet over medium heat, stirring until golden. Refrigerate leftovers in airtight containers for up to 4 days.