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    Home » Recipes » Oatmeal

    Published: Mar 11, 2022 · Modified: Jun 14, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 6 Comments

    Coconut Milk Oatmeal

    JUMP TO RECIPE PIN
    5 from 10 votes
    Coconut Milk Oatmeal

    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.

    a bowl of coconut milk oatmeal topped with mango ad toasted coconut

    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.

    Jump to:
    • Ingredient Notes
    • How To Make Coconut Milk Oatmeal
    • Coconut Oatmeal Toppings
    • Storing Leftovers & Meal Prep
    • Recipe FAQs
    • Recipe
    • Reviews & Questions

    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:

    1. Add the oats, coconut milk, coconut, salt and water to a pan.
    2. Place over a medium heat and cook until thick and creamy (the more you stir the creamier it will become).
    3. 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 FAQs

    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.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a bowl of coconut milk oatmeal topped with mango

    Coconut Milk Oatmeal

    Author: Melanie McDonald
    5 from 10 votes
    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.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 2 minutes minutes
    COOK TIME: 10 minutes minutes
    TOTAL TIME: 12 minutes minutes
    Servings: 4 servings

    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
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    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

    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.
    Storing leftovers
    • 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.

    NUTRITION

    Serving: 1servingCalories: 317kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 236mgPotassium: 209mgFiber: 5gSugar: 7gVitamin C: 1mgCalcium: 32mgIron: 2mg
    Tried this recipe?Rate it & leave your feedback in the comments section below!

    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!

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      Recipe Rating




    1. Maya says

      January 28, 2023 at 8:15 am

      5 stars
      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.

      Reply
    2. Deb says

      November 12, 2017 at 10:05 am

      5 stars
      Such lovely oatmeal! Love the texture with the coconut.

      Reply
    3. Roxanne Veinotte says

      November 25, 2015 at 3:14 pm

      Do you actually need the sugar? I am trying to cut sugar entirely.

      Reply
      • A Virtual Vegan says

        November 25, 2015 at 4:00 pm

        You can omit the sugar if you want to.

        Reply
    4. Kathryn says

      November 24, 2015 at 8:42 am

      5 stars
      This is wonderful! Thanks so much!

      Reply
      • A Virtual Vegan says

        November 24, 2015 at 9:12 am

        Thank you Kathryn!

        Reply

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