Tasty Coconut Cream Oats (Printable)
Creamy coconut-infused oats topped with fresh berries and a hint of sweetness for a nourishing start.
# 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, 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 Hacks:
01 -
- The coconut milk creates the most velvety texture without any heavy cream
- Ready in 15 minutes but tastes like you spent way more effort
- Customizable toppings mean you never eat the same bowl twice
02 -
- Coconut milk separates in the can so give it a good whisk before measuring
- The oats keep thickening as they cool so do not worry if they seem slightly loose at first
- Fresh berries work best but frozen ones will release more liquid into the bowl
03 -
- Toast your coconut flakes in a dry pan for 2 minutes before serving
- Warm the maple syrup slightly for an even drizzle over the top