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Nourishing Coconut Milk Oatmeal
20 min
Breakfast
10 ingredients or less
One-bowl / one-pot
Servings
Total
20 minPrep
5 minCook
15 minSwap out
soy
tree nut
gluten
Free from
peanut
sesame
Ingredients
-
1 cup (160 g)steel cut oats, soaked overnight, drained
-
1⅔ cups (399 mL)canned light coconut milk
-
1 cup (240 mL)unsweetened soy milk†
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1banana, sliced
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1 Tbsp (7 g)ground flaxseeds
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½ tspground cinnamon
Toppings
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1 cup (150 g)fresh mixed berries
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3 Tbsp (21 g)roasted unsalted pecans
Directions
- To a saucepan, add the oats, coconut milk, plant milk, banana, flaxseeds, and cinnamon. Bring to a boil, reduce to a gentle simmer and allow to cook for 15 minutes*, stirring occasionally.
- Add more milk if a thinner consistency is preferred, or cook for another couple of minutes to thicken. Stir in the vanilla and remove it from the heat.
- Add your favourite toppings, and enjoy!
Notes
- †Nutrition tip: aim to use plant-based milk that is fortified with calcium.
- * If you were unable to soak the oats overnight, the cooking time will be longer, about 30 - 40 minutes in total. You will also need to add more plant-based milk.
Storage
- Store premade oatmeal, without toppings, in an airtight container in the fridge for up to 3 days.
- When re-heating the oatmeal, you may need to add up to an additional ½ cup (120 mL) of plant-based milk to thin out the oatmeal a bit.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 46%
• steel cut oats
Proteins 24%
• unsweetened soy milk
• ground flaxseeds
• roasted unsalted pecans
• hemp seeds
Fruits & Veggies 30%
• banana
• fresh mixed berries
Calcium
• unsweetened soy milk
Fat
• canned light coconut milk
• ground flaxseeds
• roasted unsalted pecans
• hemp seeds
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
It's nice to mix it up and try something different for breakfast, as I normally wouldn't use coconut milk.
One of my favorites for sure! Will absolutely be in my weekly rotation for breakfast or lunch.
Love the texture of the steel cut oats compared to the traditional oats. The coconut milk makes these oats so creamy!
Perfect breakfast! Makes a lot so breakfast is sorted for a few days. Super creamy. Never knew to soak steel cut oats overnight.
Toasting the oats before cooking them brings out a great flavour!!
I was never a person who would eat oats but this recipe changed my taste and opinion. I use whole-grain rolled oats and top them with some of your granola and chia jam. This is one is my winter favorite.
Hi! Can I use rolled oats instead of steel cut?
My one cup of steel cut oatmeal looks like so much less than the yield you show in your video! Did you use more than 1 cup? Thank you!
This recipe made me actually enjoy oatmeal again. For years I was so sick of it, I didn't even entertain the thought. This is really delicious and thank you for opening my eyes to adding toppings to make this even more inviting.
This is the best oatmeal I've ever had! It's my go-to oatmeal recipe now. Thank you for all of your amazing recipes!
Delicious!!
I am wondering, in the interest of too many calories, if drizzling coconut milk would still taste as good. (I'll try next time :-))
I would also use peanut butter instead of almond butter since almond butter doesn't really taste like anything and peanut butter has the "salty" taste to it.
I used 1/2 of a banana and 1/2 cup of berries for 1 serving (used frozen triple berries) and non-milk chocolate chips.
Serving of the steel cut oats was 1 1/2 cups cooked.
It will keep you full for a long time.
For sure a keeper!
Delicious!
I love this recipe and the classic comforting oatmeal. I usually make one or the other at least once a week. It's versatile and makes for decent leftovers as well.
A wonderful recipe! Perfect for quick & delicious breakfasts in the morning. Thank you!
terrific recipe tasted amazing!! 💕
This oatmeal is delicious, and the meal prep-format is a definite winner. Oatmeal is a common breakfast in Sweden, but the addition of coconut milk and vanilla extract is a new variation for me😃. Another funny thing is that it doesn’t matter which topping combination I use: everything works!?😮 E.g. grated apple/almonds/dark chocolate or coconut flakes/cloudberry jam/cashew butter.
One comment/question: the written recipe above differs from the video. I’ve tried both ways, and I find the newest version (1/3 banana per serving) better than putting one whole banana at day 2. The video version was also good, but it gave me a “paltkoma” = Swedish expression for extreme tiredness accompanied by stomach pain after a heavy meal 😪😴
What’s your motivation for this change in the recipe? I’m curious 🤓
OMG, your new website is SUPER STUNNING!!!! How can it be so convenient and beautiful it is....!!!! And it's too hard to believe that your team has made it on their own...... Seriously I jumped up in love with this website just right after I surfed it a bit....... Thanks for giving this amazing platform!:) With full love as always from South KoreaS2
I make this recipe probably once a week. It's delicious and it lasts all week. Definitely love it with berries, PB and pumpkin seeds.