Creamy Coconut Milk Oatmeal is a quick and simple, naturally vegan recipe that combines oats, coconut milk, and shredded coconut to create a delicious, satisfying breakfast.
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There is nothing better than a bowl of nourishing, cozy oatmeal on a chilly morning, and my Coconut Milk Oatmeal really hits the spot. You can even prep it ahead and freeze it!
This recipe is quick and easy, and when you make oatmeal with coconut milk it's ultra-creamy and super delicious. It also happens to be high in fibre and healthy fats so will keep you feeling full all morning long.
If you love oatmeal, be sure to give my Peanut Butter Oatmeal and Lemon Cheesecake Overnight Oat recipes a try!
Mel x
Ingredient Notes
Here are the ingredients you will need to make Coconut Milk Oatmeal:
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 produces 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 adda little 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.
Oatmeal 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 dairy-free 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
Recipe FAQs
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.
Recipe
Coconut Milk Oatmeal
Author:Ingredients
- 1½ cups (135 grams) rolled, old-fashioned or quick oats , (use certified gluten-free if necessary)
- 1 x 14oz (400 ml) can coconut milk , light or full fat
- 14oz (400 ml) water
- ½ cup (46 grams) shredded coconut
- ¼ teaspoon fine sea salt
- 2 tablespoons maple syrup or sugar , add to taste
- 1 teaspoon vanilla extract
INSTRUCTIONS
- To a saucepan, add the oats, canned coconut milk, shredded coconut and salt. Fill the empty coconut milk can with water (giving it a swish around to wash off the residue), then pour that into the saucepan too.
- Bring to a boil, then lower the heat and let the oats simmer for 6 to 8 minutes or until they have almost reached your desired thickness. The longer you cook them the thicker they get. Also the more you stir the creamier they will become. I recommend stirring almost continuously if you can.
- When they are almost thick enough (they will continue to thicken a bit once off the heat), turn off the heat and add the vanilla and maple syrup/sugar. Stir to combine and check the sweetness, adding more maple syrup if necessary.
- Giving the oats a quick beat with a wooden spoon before serving will give you an even creamier texture.
NOTES
- In the refrigerator - Store in a sealed container 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 creamy and hot.
- In the freezer - Make as instructed. Line a muffin pan with silicone liners (not paper) or grease with a little coconut oil. Spoon in enough oatmeal to fill each well. Allow to cool completely then place in the freezer. Once hard, pop 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.
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NUTRITION
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!
Natalie says
Easy and tasty recipe! Thanks for sharing!
Maya says
This recipe is super tasty! I’m not an oatmeal fan but had a ton of oats and decided to give it a try. I was pleasantly surprised.
Deb says
Such lovely oatmeal! Love the texture with the coconut.
Roxanne Veinotte says
Do you actually need the sugar? I am trying to cut sugar entirely.
A Virtual Vegan says
You can omit the sugar if you want to.
Kathryn says
This is wonderful! Thanks so much!
A Virtual Vegan says
Thank you Kathryn!