Sometimes I love a cold smoothie in the morning, but there’s something so grounding and comforting about warm oatmeal. In this version, I finish cooking my oats with coconut milk to add creaminess. It also makes the oatmeal a bit heartier and more satiating thanks to the fat in the coconut. I make the oatmeal base recipe in a big batch and just reheat as needed each day, adding my toppings fresh as I use it. I hope it helps you start your day out strong and satisfied.
Morning Oatmeal with Coconut Milk
Ingredients
Oatmeal Base (makes 8-10 servings)
- 3 cups old fashioned rolled oats (I use Bob's Red Mill, gluten free)
- 4 cups water
- 1/8 tsp sea salt
- 1 can coconut milk
Toppings (per serving)
- 1 tsp chia seeds
- 1 tbsp ground flax seeds
- 2 tbsp almond butter
- 2 tbsp chopped walnuts
- 1/2 cup mixed berries (blueberries, raspberries, strawberries)
Instructions
- Heat the water in a large pot. Once boiling, add oats and salt, reduce heat to medium low. Cook, stirring occasionally about 5 minutes or oats are soft. If oats get too dry before they're cooked, add more water.
- Once oats are soft, add entire contents of the can of coconut milk. Stir well for 1-2 minutes. Turn off heat, serve into bowls and add toppings.
Notes
I like to stir my chia seeds in first, so the seeds have a chance to swell a bit. I also like to add a little sprinkle of sea salt at the end.
