Upgrade your regular bowl of oatmeal to this ultra creamy & rich bowl of Almond Coconut Oatmeal gorgeousness and I promise you won’t be disappointed!
I created this Almond Coconut Oatmeal recipe some time ago but as I knew I would soon be reviewing a book all about oatmeal and featuring one of it’s recipes, I thought I would hold off posting it for a while. I have eaten it for breakfast a lot since then and love it so much that I am excited to share it with you today.
This oatmeal is quick and easy to make and has a secret ingredient which makes it deliciously rich, creamy and almost buttery tasting.
I knew I wanted to make almond & coconut flavoured oatmeal but I wasn’t keen on using almond extract as it has such a strong and sometimes artificial tasting flavour. It is useful in some recipes but it wasn’t what I had in mind for this one. I wanted a subtle almond flavour so added some almond meal to the oats and the shredded coconut. I was very pleasantly surprised by the result. Not only did the almond meal add a subtle almond flavour, it also added the most amazing buttery creaminess.
That first bowl of this steaming oatmeal went down a treat!
This oatmeal is ultra creamy & delicious with subtle natural almond & coconut flavours. It makes a warming & satisfying breakfast for those chilly mornings and as well as tasting great, the combination of almond, coconut and oats also gives extra staying power to your breakfast. I often end up feeling hungry by mid-morning but when I eat this Almond & Coconut Oatmeal it sees me right through until lunch time.
You might have seen on Instagram a little while ago that I was making almond butter (instructions for how to are with the picture which you can find here. Follow me while you’re there if you don’t already ;o))
That almond butter was made especially to go with this Almond Coconut Oatmeal which I had been dreaming about creating and eating for days. Serve it with a great big dollop of said almond butter and some fruit. Blueberries go well, as do bananas or cherries.
Upgrade your regular bowl of oatmeal to this ultra creamy & rich bowl of Almond Coconut Oatmeal gorgeousness and and I promise you won’t be disappointed!
Let me know what you think in the comments below and share your pictures on Instagram or Twitter. I am @avirtualvegan. Use the hashtag #avirtualvegan on Instagram to be sure I don’t miss them.
If you love oatmeal then be sure to try my Pear & Walnut Oatmeal with Salted Chocolate Sauce. It’s another one of my favourite breakfasts.
Almond Coconut Oatmeal
Ingredients
- 30g | 1/3 cup rolled oats
- 2 tablespoons almond meal
- 2 tablespoons unsweetened shredded coconut
- 1 small pinch of salt
- 240-300mls | 1- 1¼ cups unsweetened coconut milk (see recipe note)
- 1 - 2 tablespoons of coconut sugar (see recipe note)
Instructions
- Put all of the ingredients into a pan using only 1 cup of milk to start.
- Cook over a medium heat, stirring frequently until the oatmeal reaches the desired consistency. This will take a maximum of 10 minutes. Add a drop more milk if you prefer it a little looser.
- Check the sweetness, adding more sugar if necessary.
- Serve immediately.
Long time vegan, creator of A Virtual Vegan & author of the book 
Deborah says
November 12, 2017 at 10:05 amHi,
I want to make a pumpkin and steel cut oatmeal in the crock pot homemade almond milk. I want to make the almond milk from raw almonds. Do you think I could just add the water, almonds and blend in my vitamix?
Question:
Do you think I can leave the pulp in the almond milk ? Ratio is 3/12 cups water to one cup of almonds. Should I limit how much pulp is added to the oatmeal.
Any input would be appreciated.
Thanks
A Virtual Vegan says
November 12, 2017 at 5:41 pmYou can definitely make the almond milk by adding just water and almonds and blending it up in your Vitamix. Usually with almond milk though you need to strain it because even in a high powered blender you get the little bits of pulp present. If you made cashew milk instead you don’t need to strain that. They blend up cleanly. However, if you are only using the milk for cooking in things like oatmeal etc then you probably could get away with leaving the pulp in if you give it a really good shake before using. If you are planning on drinking it and using it in sauces etc then you will find that you need to strain it. If you do strain it you can keep the pulp though. I sometimes freeze it to use at a later date, or I make cookies with it, or add it to oatmeal, smoothies etc. You can even spread it out on a baking tray and bake it in a low oven until dry and use it like almond flour. Hope that helps!
Roxanne Veinotte says
November 25, 2015 at 3:14 pmDo you actually need the sugar? I am trying to cut sugar entirely.
A Virtual Vegan says
November 25, 2015 at 4:00 pmBy all means omit the sugar if you would prefer to. The natural sweetness of the almonds, coconut etc will be good. I just have a sweet tooth hence the sugar addition!
Kathryn Grace says
November 24, 2015 at 8:42 amThis looks wonderful and definitely worth my time to make up a new batch of coconut milk and try out your almond butter recipe. Thanks so much!
A Virtual Vegan says
November 24, 2015 at 9:12 amThank you Kathryn. You can’t beat homemade coconut milk or almond butter. I hope you enjoy the oatmeal!