Tasty Coconut Cream Oats

My roommate during grad school introduced me to the magic of coconut oats. She'd make a big batch on Sundays and the whole apartment would smell like vacation.

Last winter I started making these on snowy mornings when working from home. Something about warm coconut and berries made the gloom outside feel a little less gray.

Ingredients

• 1 cup rolled oats: Certified gluten-free if needed, old-fashioned give the best texture
• 1 cup coconut milk: Full-fat canned coconut milk creates that luxurious creaminess
• 1 cup water or plant milk: Adjusts consistency without overwhelming coconut flavor
• 1 tablespoon maple syrup: Honey works too but maple plays beautifully with coconut
• 1/4 teaspoon sea salt: Crucial for balancing sweetness and bringing out flavors
• 1/2 teaspoon vanilla extract: Pure vanilla makes everything taste more expensive
• 2 tablespoons shredded coconut: Adds texture and reinforces the coconut theme
• 1/2 cup fresh berries: Blueberries, raspberries, or strawberries cut through the richness
• 1 tablespoon chia seeds: Optional but adds protein and makes it more filling
• 2 tablespoons toasted coconut flakes: The crunch on top makes it restaurant-worthy

Instructions

Combine everything in the pan:

Throw your oats, coconut milk, water, maple syrup, salt, and vanilla into a medium saucepan. Give it a quick stir to incorporate.

Bring to a gentle simmer:

Set heat to medium and stir occasionally so nothing sticks to the bottom. Watch for tiny bubbles around the edges.

Cook until creamy:

Let it simmer for 7 to 10 minutes. The oats should absorb most of the liquid and look soft and luscious.

Let it rest off the heat:

Remove from heat and let it sit for 1 to 2 minutes. This step is where the magic thickening happens.

Divide and crown:

Scoop into two bowls and pile on the toppings. Shredded coconut, berries, chia seeds, and those toasted flakes go on last.

Finish sweet:

Drizzle with extra maple syrup if you like things sweeter. Serve while it's still warm and comforting.

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My sister texts me every time she makes these now. She says it's the only breakfast her kids actually request by name.

Making It Your Own

Substitute sliced bananas, diced mango, or stone fruits when berries aren't in season. The toppings are where you can get creative.

Protein Boost

Stir in a handful of nuts or a spoonful of almond butter. It keeps me full until lunch on busy mornings.

Meal Prep Magic

This recipe doubles easily and keeps in the fridge for 4 days. Add a splash of plant milk when reheating to bring back the creaminess.

• Reheat on the stove for best texture
• Microwave works in a pinch, stir halfway through
• Toppings go on after reheating, not before

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Hope these creamy oats bring a little tropical warmth to your morning routine.

Common Recipe Questions

→ Can I make this vegan?

Yes, simply use maple syrup instead of honey to make this dish completely vegan. The coconut milk and oats are naturally plant-based, making it suitable for vegan diets.

→ What type of oats work best?

Rolled oats are ideal for this recipe as they cook quickly and create a creamy texture. For gluten-free needs, be sure to use certified gluten-free oats.

→ How can I make it more protein-rich?

Add a handful of nuts like almonds or walnuts, or stir in a spoonful of nut butter such as almond or peanut butter. You can also include chia seeds as suggested in the recipe for extra protein and fiber.

→ Can I prepare this ahead of time?

Yes, you can make a batch and store it in the refrigerator for up to 3 days. Reheat with a splash of milk or water and stir well. The texture may thicken, so adding liquid when reheating helps restore creaminess.

→ What are good fruit alternatives?

Besides berries, you can use sliced bananas, diced mango, or stone fruits like peaches or plums. Tropical fruits pair particularly well with the coconut flavor profile.