Tasty Coconut Cream Oats (Printable)
Nourishing breakfast with coconut-infused oats and fresh fruit toppings.
# 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 (e.g., blueberries, raspberries, strawberries)
09 - 1 tablespoon chia seeds (optional)
10 - 2 tablespoons toasted coconut flakes (optional)
11 - Extra drizzle of maple syrup or honey (optional)
# How To Make It:
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 creates this velvety texture that makes regular oats feel like a special occasion treat
- You can customize the toppings endlessly so it never gets boring
02 -
- Using all coconut milk instead of half water creates the most luxurious texture imaginable
- The 1 to 2 minute rest period is actually crucial for that perfect thick consistency
03 -
- Stir constantly toward the end of cooking to catch any hot spots before they burn
- Add a splash more milk when reheating leftover oats to bring back that creamy texture