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.
PREP TIME: 2 minutesminutes
COOK TIME: 10 minutesminutes
TOTAL TIME: 12 minutesminutes
Servings: 4servings
Ingredients
1½ cups (135grams)rolled, old-fashioned or quick oats, (use certified gluten-free if necessary)
1 x 14oz (400ml) cancoconut milk, light or full fat
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.