Vegan Coconut Oatmeal

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/4/19

Getty Images / Arx0nt
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
848 Calories
43g Fat
97g Carbs
24g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 848
% Daily Value*
Total Fat 43g 55%
Saturated Fat 30g 149%
Cholesterol 0mg 0%
Sodium 212mg 9%
Total Carbohydrate 97g 35%
Dietary Fiber 16g 58%
Protein 24g
Calcium 617mg 47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oats were brought to North Americas in the early 1600s. The grain is celebrated in January during National Oatmeal Month. Whether you're cozying up to a bowl in winter or not, this coconut oatmeal is a perfect vegan breakfast for vegans that meat eaters can enjoy as well. Requiring little time and little effort, it's big on taste and nutrition. Prepared with oats, almond milk, and three kinds of coconut, it's no wonder it's so good! 

Ingredients

  • 3/4 cup 1-minute oats (also called quick-cooking oats)
  • 1 cup plain almond milk (either store-bought or​ homemade, plus more if needed)
  • 1/2 cup lite coconut milk
  • 1/4 cup water
  • 2 tablespoon shredded unsweetened coconut
  • 2 teaspoon brown sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of ground cinnamon
  • Garnish: shredded sweetened coconut

Steps to Make It

  1. Combine the 1-minute oats, plain almond milk, lite coconut milk, and water in a small saucepan over high heat. Cook, stirring occasionally until mixture comes to a boil. Add in the shredded coconut, brown sugar, vanilla extract, and ground cinnamon, stirring just enough to mix.

  2. Cook for just 30 seconds or so more or until the oatmeal comes to the right consistency. Remove from heat. If oatmeal is too thick, add a splash or so more of almond milk or coconut milk and mix well to combine.

  3. Transfer oatmeal to a serving bowl. Top the oatmeal with the sweetened shredded coconut and mix in before enjoying.

Tips

  • If you're cooking for a gluten allergy or intolerance, just make sure to pick up certified gluten-free oats.
  • If you're not in a hurry, use steel cut oats and cook your oatmeal overnight (on low) in a crockpot.
  • If you really enjoy this oatmeal, cook up a large batch and store the leftovers in the refrigerator. Reheat it each morning with a little extra coconut or almond milk.

Recipe Variations

  • Add one sliced banana to the bowl at any point during cooking or just before serving.
  • Add a couple of tablespoons of dairy-free dark chips to the bowl just before serving (don't add them until you're ready to eat or they'll melt too quickly).
  • Add a handful of chopped pecans, raw walnuts, almonds, or hazelnuts before you cook.
  • Add a few tablespoons of your favorite dairy-free granola to the oatmeal just before serving for a little extra crunch.
  • Add a few tablespoons of any dried fruits you're craving. Dried cranberries, dried cherries, and raisins are all awesome additions.