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Tasty Coconut Cream Oats

A creamy delight for your mornings, combining coconut milk and rolled oats for a flavorful breakfast.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 2 cups coconut milk
  • 2 tablespoons honey or maple syrup
  • ½ cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • as needed Fresh fruit for topping (optional)

Method
 

Preparation
  1. In a medium saucepan, pour in the 2 cups of coconut milk and gently bring it to a boil over medium heat. Don't rush this—let the coconut aroma fill your kitchen!
  2. Once the coconut milk is boiling, stir in the 1 cup of rolled oats, 1 teaspoon of vanilla extract, and a pinch of salt.
  3. Lower the heat to simmer, and let the oats cook for about 5-7 minutes, stirring occasionally. You'll notice the oats softening and absorbing the coconut milk, creating a delightfully creamy texture.
  4. Once the oats are ready, remove the saucepan from the heat and mix in 2 tablespoons of honey or maple syrup, depending on your sweetness preference.
  5. Stir in the ½ cup of shredded coconut until well mixed.
  6. Scoop the creamy oats into bowls and top with your favorite fresh fruits or additional shredded coconut.

Notes

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra coconut milk if necessary. Substitutions: If you're in a pinch, feel free to swap coconut milk with almond milk or oat milk. Timing: The longer you cook the oats, the creamier it becomes, just remember to keep stirring to avoid them sticking to the bottom of the pan. If your oats look too thick once cooked, you can always add a splash of coconut milk to achieve your desired consistency.