Ingredients
Scale
- 1/2 cup Old-Fashioned Rolled Oats
- 3/4 cup Water or Plant-Based Milk (e.g., almond milk)
- 1/4 cup Full-Fat Canned Coconut Cream (the thick part)
- 1 1/2 tablespoons Maple Syrup or desired sweetener
- 1/2 teaspoon Pure Alcohol-Free Vanilla Extract
- 1/8 teaspoon Sea Salt
- 1 tablespoon Toasted Shredded Coconut (for garnish)
Instructions
- Step 1: Combine the rolled oats, water (or milk), coconut cream, and salt in a small saucepan. Stir gently to incorporate the coconut cream into the liquid.
- Step 2: Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and allow the oats to simmer for 5–7 minutes, or until the liquid is mostly absorbed and the oats have thickened to your preferred consistency.
- Step 3: Remove the saucepan from the heat. Stir in the maple syrup and vanilla bean paste until well combined. If the mixture is too thick, add a small splash of additional water or milk.
- Step 4: Pour the creamy coconut oats into a serving bowl. Garnish immediately with the toasted shredded coconut and any desired fresh fruits or nuts before serving warm.
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days, keeping in mind the texture will become very firm once chilled.
- When reheating leftovers, gently loosen the thick oats on the stove or in the microwave by stirring in 1 to 2 tablespoons of water or milk until your desired creaminess is achieved.
- Elevate the flavor profile by swirling in 1/2 teaspoon of fresh lime zest right before serving; the subtle acidity beautifully balances the richness of the coconut cream.
- For the absolute creamiest bowl, ensure you only measure the solidified, thick layer from a chilled can of full-fat coconut cream, leaving the watery liquid behind.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American