Tasty Coconut Cream Oats (Printable)

Creamy coconut-infused oats with fresh fruit toppings for a satisfying morning meal.

# What You'll Need:

→ Oats Base

01 - 1 cup rolled oats (certified gluten-free if needed)
02 - 1 cup canned full-fat coconut milk
03 - 1 cup water or unsweetened plant-based milk
04 - 1 tablespoon maple syrup or honey
05 - 1/4 teaspoon sea salt
06 - 1/2 teaspoon vanilla extract

→ Toppings

07 - 2 tablespoons unsweetened shredded coconut
08 - 1/2 cup fresh berries (blueberries, raspberries, or strawberries)
09 - 1 tablespoon chia seeds (optional)
10 - 2 tablespoons toasted coconut flakes (optional)
11 - Extra maple syrup or honey for drizzling (optional)

# Directions:

01 - In a medium saucepan, combine rolled oats, coconut milk, water or plant-based milk, maple syrup or honey, sea salt, and vanilla extract.
02 - Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking to the bottom of the pan.
03 - Cook for 7 to 10 minutes, or until the oats are creamy and have absorbed most of the liquid, stirring occasionally.
04 - Remove from heat and let the oats sit for 1 to 2 minutes to thicken slightly.
05 - Divide the cooked oats evenly between two serving bowls.
06 - Top each bowl with shredded coconut, fresh berries, chia seeds if using, and toasted coconut flakes.
07 - Drizzle with additional maple syrup or honey if desired and serve warm.

# Expert Tips:

01 -
  • The coconut milk creates this velvety texture that makes regular oats taste like restaurant food
  • It comes together in 15 minutes but tastes like something you simmered all morning
  • The toppings are totally customizable based on whatever you have in your kitchen
02 -
  • These oats thicken up quite a bit as they cool, so if you're meal prepping, add a splash more liquid before reheating
  • Full-fat coconut milk is worth it here, the light version just doesn't deliver that luxurious texture
  • Watch the heat carefully because coconut milk can separate if you let it boil too aggressively
03 -
  • Toast your coconut flakes in a dry pan for 2 to 3 minutes until golden, it intensifies the flavor dramatically
  • If your coconut milk has separated, give the can a good shake or whisk it together before using

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