5-minute Creamy Coconut Oatmeal (WFPB, Gluten-Free, Nut-free)
Meet this version of a coconutty oatmeal cookie, breakfast-ized. Is there a better way to warm your soul on a cold morning?
It’s been a long Idaho winter, and it’s not over yet. This oatmeal has warmed me up many days after drinking a cold green smoothie. It keeps me energized and content all morning. I love making a bowl quickly in the microwave, and sharing it with my baby, but I’ve also included instructions to make it on the stove for a whole family. Save any leftovers–they make a healthy snack or can be warmed up for the next day’s breakfast.
You don’t need loads of brown sugar and milk to make oatmeal taste delicious. You can add a little bit of coconut milk and maple syrup, then let the stars of the bowl be the FRUIT. Our very favorite is wild blueberries. Wild blueberries are small and deep purple–not green on the inside like conventional blueberries. They are so sweet and full of flavor.
Wild blueberries can be found at some Costcos and at Trader Joes for $2.49 a bag. Frozen mango, strawberries, or cherries are also delicious with coconut milk. You can stir the frozen fruit into your hot oatmeal (my husband’s preference), or thaw them first and pour them on top, which is particularly visually appealing (my preference).
You can adjust the sweetener and creaminess/fat level to your needs. Are you trying to lose weight? Just use the watery part from a can of coconut milk–you’ll get the coconut flavor without the extra fat and calories. Are you trying to fatten up a skinny toddler, or convince someone that eating whole food plant based can still taste rich? Use straight coconut cream from the top of the can of coconut milk.
Microwaveable oatmeal for one. Warm, sweet and creamy. This is our favorite way to eat oatmeal!
- 1/2 cup rolled oats
- 3/4 cup water
- 1 dash salt
- 1-3 tbsp pure maple syrup (adjust to preferences)
- 1/4 cup canned coconut milk
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries or other fruit
- sprinkle of cinnamon
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Into a microwavable bowl, pour oats, water and salt. Microwave for 2 minutes, or until water is fully absorbed. If you like runnier oatmeal, use 1 cup of water.
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Open a can of coconut milk and use the watery part if you're limiting fat, and use the cream part if you want it more creamy. Stir in coconut milk, maple syrup, and vanilla. Top with fruit and a sprinkle of cinnamon.
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In a pot, stir together 2 cups oats and 4 cups water. Stir and cook on medium heat until oats are cooked and it is your desired thickness. Add 1 cup coconut milk, 2 tsp vanilla, and maple syrup (start with 1/4 cup and add a little more until desired sweetness). Stir fruit into the oatmeal, or top each bowl individually.
Nutrition Facts (using full fat coconut milk, 1 tbsp maple syrup, and 1/2 cup wild blueberries):
350 calories, 13 grams fat, 54 grams carbohydrates, 6.4 grams fiber, 0 grams cholesterol, 6.4 grams protein, 14% iron.
We have this about twice a week. The coconut milk makes it creamy and flavorful, and the blueberries are the perfect match. Sometimes I use more cinnamon, which sweetens the oatmeal enough that I don’t need any other sweetener.