There’s no better way to start your morning than with my 4 Ingredient coconut milk oatmeal! It’s vegan friendly, gluten free, and there are so many ways to customize it based on the toppings you want to add. 

You would think that at some point oatmeal would get old. To some I’m sure it does, but it’s all about the variety of toppings that you can add to it that makes it the best breakfast. 

It also comes together fast, which is great for busy mornings. If you decide you want to meal prep, overnight oats are the way to go. Recently my go-tos have been Chocolate Orange Overnight Oats and Overnight Oats with Protein Powder. 

We love eating oatmeal every chance we get. It’s budget friendly, readily accessible, full of fiber, vitamins, and minerals. Plus adding other healthy ingredients such as fruit, nut butters, and seeds it’s a simple way to get more nutrition. 

Why Is Coconut Milk Good For You?

Rich in nutrients: Coconut milk is a good source of iron, magnesium, potassium, and manganese. It also contains healthy fats.

Anti-inflammatory properties: Coconuts contain phenol, which are antioxidants that help fight free radicals. 

May improve heart health: Coconut milk contains lauric acid, which has been shown to improve cholesterol levels and reduce the risk of heart disease.

Boost immunity: The high levels of lauric acid and caprylic acid in coconut milk have been shown to have antimicrobial and antifungal properties, which could help  boost immunity and fight off infections.

Ingredients Needed 

• water
• coconut milk
• steel cut oats
• salt

How to Make Coconut Milk Oatmeal

Add the water and coconut milk to a large saucepan over medium heat. 

Stir in the oats and salt. Reduce the heat to a low simmer. 

Cook for 20-30 minutes or until the oatmeal is thick. 

Remove from the heat and add garnishes or mix-ins. Allow it to sit for 5 minutes before serving. 

Tips for Making 

• If the coconut milk oatmeal gets too thick, thin it out with a little water or a splash of milk. 
• For those concerned about added sugar, check the label of the coconut milk. All of these are not created equally and some brands may contain more sugar than others. 
• To keep this recipe gluten free (if you need it to be), use gluten-free steel cut oats.

Oatmeal Toppings and Mix-In Ideas

• Fresh fruit: banana, apple, blueberries, strawberries, raspberries, blackberries, peach, mango
• Dried fruit: raisins, cranberries, apricots, dates, figs,
• Nuts and/or Seeds 
• Nut butters: peanut butter, almond butter, cashew butter, sunflower seed butter
• Honey or maple syrup 
• A dollop of Greek yogurt
• Granola 
• Chocolate chips or cocoa powder
• Cinnamon, nutmeg, or other spices
• Shredded coconut or toasted coconut flakes
• Jam or jelly

How to Store 

Keep leftovers in an airtight container in the refrigerator for up to 5 days. 

To freeze, scoop ½ cup portions into muffin tins and freeze then pop out, move to freezer bags, and store for up to 3 months in the freezer. 

More Easy Oatmeal Recipes: 

• Cinnamon Overnight Oats
• Chocolate Baked Oats
• Instant Pot Oatmeal with Peanut Butter
• Apple Oatmeal with Cider
• Blueberry Baked Oatmeal

Coconut Milk Oatmeal

There’s no better way to start your morning than with my 4 Ingredient coconut milk oatmeal! It’s vegan friendly, gluten free, and there are so many ways to customize it based on the toppings you want to add.

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• 2 cups water
• 1 can coconut milk
• 1 1/2 cup steel cut oats
• ¼ teaspoon salt
• Optional garnish: nuts seeds, cinnamon, dried fruit

Instructions

• In a large saucepan or pot over medium heat, add water and coconut milk.
• Stir oats and salt (and optional spices) into liquid and reduce to medium-low heat to keep a low simmer.
• Cook 20 to 30 minutes until mixture is thick, stirring occasionally.
• Turn off heat and add any garnish or mix-ins you like. Allow to sit about 5 minutes before serving.
• Store in refrigerator up to 5 days or scoop ½ cup portions into muffin tins and freeze then pop out, move to freezer bags, and store up to 3 months in freezer.

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