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.
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.
Here are the ingredients you will need to make Coconut Milk Oatmeal:
And some notes regarding a few of them:
- 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.
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
- 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.
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Coconut Milk OatmealAuthor:
- 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
- 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.
- 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.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
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!