Can I use steel cut oats?

If you use steel cut oats you will need to use slightly more water (about ⅓ cup or 80ml more) and cook the oats for about 25 minutes or until thick and creamy. I'd also add a tiny drop more vanilla and a teeny bit more salt. The oatmeal will feed 5 to 6 instead of 4.

Creamy Coconut Milk Oatmeal

Ingredient Notes

Here are the ingredients you will need to make Coconut Milk Oatmeal:

ingredients needed to make coconut milk oatmeal as per the written list

And some ingredient notes:

Oats: I use rolled or old-fashioned oats for this recipe, but you can also use quick oats.
Sea salt - Just a pinch helps to enhance the flavour so don't skip it!
Canned coconut milk - This will make your coconut milk porridge super creamy and rich. You can use full fat or light canned coconut milk to make your oatmeal. Full fat will produce a richer, creamier oatmeal with more coconut flavour than light coconut milk. Use whichever suits your tastes better.
Sweetener - This is optional. Coconut milk and shredded coconut are naturally a little sweet so you might find you don't need extra sweetener. If you do t hough, you can use maple syrup or sugar.

Make the recipe as written or switch things up when cooking it by adding a pinch of cinnamon, almond extract instead of vanilla, chia seeds, a tablespoon of almond flour for extra protein and buttery flavour, or some berries.

How To Make Coconut Milk Oatmeal

Coconut Milk Oatmeal is really easy to make in a saucepan on the stovetop. Here's how:

Add the oats, coconut milk, coconut, salt and water to a pan.
Place over a medium heat and cook until thick and creamy (the more you stir the creamier it will become).
Remove from the heat and add the vanilla and sweetener of choice. Stir then serve.

a pan of oatmeal with toasted coconut scattered on top

Success tip - Some people like their oatmeal thicker, some people like it thinner. Texture is so personal. The longer you cook the oatmeal the thicker this porridge will become. If you accidentally make it too thick, simply thin it with a little plant milk or water.

Coconut Oatmeal Toppings

There are so many ways you can enjoy your Coconut Milk Oatmeal. My favourite toppings include:

A dollop of vegan butter or vegan brown butter that will melt into it and make it extra rich
Frozen berry compote
Chocolate (a couple of squares or some chocolate chips)
Fresh fruits like mango, pineapple, raspberries, blueberries or banana
A dollop of cashew or almond butter
Vegan yogurt
Toasted coconut flakes
Roasted strawberries
Maple syrup
Vegan Lemon Curd
Jam
Flaked/slivered almonds

Storing Leftovers & Meal Prep

In the refrigerator - Store in a sealed container in the fridge for up to 3 days. Add a little extra plant milk or water, then reheat on the stovetop or in the microwave, stirring often until it becomes creamy and hot.

In the freezer - This is a great meal prep option. Make the oatmeal as instructed. Line a muffin pan with silicone liners (not paper) or grease them with a little coconut oil. Spoon in enough oatmeal to fill each well. Make sure it's cooled completely then place in the freezer. Once they are hard, pop them out with the help of a knife, then store in a freezer bag or container for up to 3 months. Reheat straight from the freezer or defrost first. 2 or 3 muffin cups is ideal for an adult serving. Warm gently in a microwave or on the stovetop. Stir in a little more plant milk or water to thin as necessary.

Recipe

^{This recipe was originally published on November 24th, 2015. I've since added new photographs & rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!}