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A delicious breakfast recipe for creamy coconut oatmeal with all the fixings! It’s got a great coconut flavor and a wholesome, hearty thickness. Just sweet enough and full of energy – perfect for a get-up-and-go breakfast!
Coconut oatmeal ingredients
- Organic rolled oats. It’s the “oat” in oatmeal! Great rolled oats make for a thick and hearty oatmeal – if you’re looking for a brand, here’s a good one.
- Whey, yogurt, kefir, lemon juice, or vinegar. These ingredients help break down phytic acid in oatmeal, which can otherwise prevent the full absorption of some vitamins and minerals. (Think of them as a health boost for your oatmeal!) Of course, you’re going to get slightly different tastes based on which you include – if you don’t have a preference going in and don’t have a dairy allergy, I’d start with whey.
- A little sea salt. Ever had really bland oatmeal? Salt helps combat blandness by enhancing flavors. Just a little goes a long way. (You can sprinkle a little on top too if you’re looking for a more savory oatmeal.)
- Palm sugar or raw honey. Breakfast should be sweet!
- Whole coconut milk. You can sub in other milks if you prefer, but I love the thickness and heartiness that coconut milk brings to oatmeal. (Plus the coconut flavor!) You can easily make your own coconut milk, or if you’d prefer to buy, here are the best coconut milk brands.
- Toasted shredded coconut. This is TOTALLY optional, but it really enhances that coconut flavor and adds a nice crunch. Here’s how to find the best shredded coconut.
Coconut oatmeal toppings
These are all totally optional, but let’s face it – just like froyo and homemade granola, the fun is in the toppings. I highly recommend toasted shredded coconut. It really enhances that coconut flavor and adds a nice crunch. Here’s how to find the best shredded coconut.
Fruit toppings for oatmeal
- Dried cranberries
- Raisins
- Dried apricots
- Prunes
- Dried cherries
- Dates
- Dehydrated raspberries
- Fresh blueberries
(My two cents? Fresh blueberries for a nice zing that wakes your tongue up first thing in the morning. But it all depends on what tastes you’re looking for!)
Nut toppings for oatmeal
- Pecans
- Almonds
- Walnuts
- Pistachios
- Macadamia nuts
- Cashews
- Peanuts
- Hazelnuts
(I’d recommend hazelnuts – they go surprisingly well with coconut.)
How to make coconut oatmeal (creamy coconut oatmeal recipe)
This recipe is VERY simple and straightforward. You mix warm water and whey (or vinegar, or lemon juice, or whatever else you picked from that list) with the oats in a bowl, then cover in a towel and soak overnight.
In the morning, drain the oats, boil the coconut milk and salt, and then cook for a few minutes (usually I go for 3-5 minutes). Add your sugar, top with toasted shredded coconut and/or any other combination of toppings from above, and voila. You’re done and ready to go.
Creamy Coconut Oatmeal
A delicious breakfast recipe for creamy coconut oatmeal made with organic oats, coconut milk, coconut sugar and toasted coconut!
- Author: The Coconut Mama
Ingredients
- 1 cup organic rolled oats
- 1 cup warm water
- 2 tablespoons whey, yogurt, kefir, lemon juice, or vinegar
- 1/2 teaspoon sea salt –
- 2–4 tablespoons palm sugar or raw honey
- 1 cup whole coconut milk
- shredded coconut, toasted (optional)
Instructions
- Mix warm water and whey (or other choices) with rolled oats. Cover bowl with towel and soak 8 – 24 hours. (Note: soaking oats in whey or vinegar helps to break down phytic acid in the oats).
- Drain soaked oats. Bring coconut milk and salt to boil. Add oats and cook 3-5 minutes.
- Add sweetener (if desired) and top with toasted shredded coconut.
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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