Go Back

Tasty Coconut Cream Oats

A rich, velvety bowl of oatmeal cooked in full-fat coconut milk and topped with crunchy toasted coconut flakes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup old-fashioned rolled oats certified gluten-free if needed
  • 1 cup canned coconut milk full-fat, mostly the cream part
  • 0.5 cup water or plant-based milk
  • 2 tbsp maple syrup plus more to taste
  • 0.5 tsp vanilla extract
  • 0.125 tsp sea salt just a pinch
Toppings
  • 0.33 cup coconut flakes large, unsweetened

Equipment

  • Saucepan
  • Skillet
  • Spatula
  • Serving bowls

Method
 

  1. Toast the Coconut: Place a dry skillet over medium-low heat. Add coconut flakes and stir continuously for 3-5 minutes until golden brown. Transfer to a bowl.
  2. Prepare the Liquid: In a saucepan, combine the full-fat coconut milk, water, maple syrup, and sea salt. Place over medium heat.
  3. Bring the liquid to a gentle simmer, whisking to integrate the thick coconut cream.
  4. Stir in the rolled oats and vanilla extract. Reduce heat to medium-low.
  5. Cook for 5 to 7 minutes, stirring occasionally, until the oats are tender and most liquid is absorbed.
  6. Remove from heat, cover with a lid, and let rest for 2 to 3 minutes to thicken.
  7. Divide into bowls and top generously with the toasted coconut flakes. Serve immediately.

Notes

You can easily double this recipe for a family breakfast or for meal prepping for the week.