Tasty Coconut Cream Oats (Print Version)
Creamy coconut oats topped with fresh berries and shredded coconut, offering a sweet and nourishing breakfast option.
# What You 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)
# Directions:
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!
# Insider Tips:
01 -
- The creamy coconut milk makes these oats taste like dessert for breakfast
- Ready in 15 minutes but feels like something special
- Customizable toppings keep it interesting every morning
02 -
- Full-fat coconut milk makes a huge difference over light versions
- Letting oats rest off the heat transforms the texture completely
- The salt is not optional, it's what makes coconut sing
03 -
- Toast your coconut flakes in a dry pan while oats cook for next-level flavor
- Use all coconut milk instead of half water for ultimate richness