Name: Tasty Coconut Cream Oats Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: International
Ingredients: 1 cup rolled oats; 2 cups coconut milk (or any milk of your choice); 1/4 cup shredded coconut (unsweetened); 2 tablespoons maple syrup (or honey, to taste); 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; Fresh fruit (such as bananas, berries, or mango, for topping); Chopped nuts (such as almonds or walnuts, for topping); Extra shredded coconut (for garnish, optional)

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Introduction

This Tasty Coconut Cream Oats recipe is a comforting and creamy breakfast that’s easy to prepare in just 15 minutes. Made with coconut milk and topped with fresh fruit and nuts, it offers a delicious tropical twist on classic oatmeal.

The dish is a white bowl filled with creamy oatmeal as the bottom layer. On top, there are several neat sections of sliced yellow bananas, bright yellow mango chunks, fresh dark blue blueberries, red raspberries, and blackberries arranged close to the center. Over the fruit, there are sprinkled white shredded coconut flakes and a handful of whole and sliced brown almonds scattered evenly. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats
2 cups coconut milk (or any milk of your choice)

1/4 cup shredded coconut (unsweetened)
2 tablespoons maple syrup (or honey, to taste)

1/2 teaspoon vanilla extract
1/4 teaspoon salt

Fresh fruit (such as bananas, berries, or mango, for topping)
Chopped nuts (such as almonds or walnuts, for topping)
Extra shredded coconut (for garnish, optional)

Instructions

Step 1: In a medium saucepan, combine the rolled oats, coconut milk, shredded coconut, maple syrup, vanilla extract, and salt.
Step 2: Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and let it simmer for about 5–7 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid.
Step 3: Remove from heat and portion the coconut cream oats into serving bowls. Top with fresh fruit, chopped nuts, and extra shredded coconut if desired.

Tips & Variations

Use almond or oat milk instead of coconut milk for a different flavor profile.
Add a pinch of cinnamon or nutmeg for extra warmth and spice.
Swap maple syrup for honey or agave nectar depending on your preference.

For a crunchy texture, toast the shredded coconut before adding it to the oats.
Mix in chia seeds or flaxseeds for added nutrition.

Storage

Store any leftover coconut cream oats in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the consistency as needed.

How to Serve

A white bowl filled with creamy oatmeal as the base layer, topped with a neat row of light yellow banana slices along one edge, bright yellow mango chunks next to the bananas, scattered plump dark blueberries and vibrant red raspberries with blackberries mixed in. The top is garnished with whole almonds, sliced almonds, and thin white coconut flakes spread evenly over the fruit and oatmeal. The bowl sits on a white marbled surface, the colors bright and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats will cook faster and may result in a softer, less chewy texture. Adjust the cooking time accordingly and watch closely to avoid overcooking.

Is coconut cream oats suitable for a vegan diet?

Absolutely. Using maple syrup or another plant-based sweetener and coconut milk keeps this recipe completely vegan-friendly.