Morning Oatmeal with Coconut Milk

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


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)


  • 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.


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.



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