Creamy Coconut Oatmeal with fresh berries is a basic oatmeal recipe made in less than 20 minutes! Start your day with a big bowl of healthy oatmeal.
Start the day with a hearty bowl of creamy coconut oatmeal and fresh berries! Oatmeal is always a great choice for breakfast because it’s packed with nutrients that will fuel you up for the day ahead. Homemade oatmeal is even better because it’s made with wholesome fresh ingredients. This recipe is from Heather Christo’s book, Pure Delicious.
How to make basic coconut oatmeal recipe
This recipe doesn’t get any easier. Instead of cooking oatmeal in water or regular milk, we use coconut milk to add texture and flavor.
Bring the coconut milk to a boil in a medium pan. Then add rolled oats, beet sugar, shredded coconut, cinnamon and salt. You can also use regular granulated sugar or maple syrup. Feel free to start with 2 tablespoons and add more if you like it sweeter. You can easily adapt this recipe to suit your tastes.
Cook the mixture until the milk is absorbed. This process takes about 10 to 15 minutes.
Oatmeal toppings for serving
Serve the coconut oatmeal with your favorite healthy oatmeal toppings. Switch up the toppings to create a different flavor of oatmeal every single time.
- Fresh berries
- Bananas
- Dried fruit
- Toasted coconut
- Nuts – pecans, peanuts, almonds or walnuts.
- Honey or agave
- Almond or nut butter
- Granola clusters
Oatmeal is on the breakfast menu in my house a few times a week. We always switch out the toppings so we never get bored. Banana Berry Baked Oatmeal is another one of our favorite recipes. It’s healthy and tastes delicious as leftovers.
Go ahead, dig into a fresh and flavorful breakfast!
Creamy Coconut Oatmeal
Ingredients
- 2 cups light unsweetened coconut milk, (can also use full fat coconut milk)
- 1 cup gluten-free rolled oats
- 1/4 cup maple syrup, or granulated beet sugar
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- pinch of kosher salt
- fresh berries, agave, coconut milk and toasted coconut, for garnish
Instructions
- In a small saucepan, bring the coconut milk to a simmer over medium heat. Add the oats, maple syrup or sugar, coconut, cinnamon, and salt and stir. Reduce the heat to medium-low and cook until the milk has been absorbed and the oatmeal is creamy, about 15 minutes.
- Serve immediately, topped with fresh berries, agave, extra milk, and toasted coconut.
Notes
- Using full fat coconut milk will alter nutritional information.
- You can use granulated or brown sugar instead of maple syrup or beet sugar, if desired.
- Nutritional information does not include berries or other toppings.
Nutrition
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
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This looks so amazing! Can’t wait to try for breakfast this week.
Is the coconut milk the type in the refrigerator section (ex: made by Silk brand) or the kind found in a van in the baking section?
Hi, Amanda! Either the canned or refrigerated coconut milk will work for this recipe. Enjoy!
Thank you so much for sharing the book and this recipe! What pretty pictures- you made the oatmeal look gorgeous!
This is my kind of breakfast! Love that it uses coconut milk!
I love starting my day with oatmeal. Always makes me feel so satisfied and ready to start work! Love this coconut flavor with all those berries!