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Nourishing Coconut Milk Oatmeal

October 5, 2018

This is a cozy bowl of oatmeal. It's the perfect oatmeal for the fall - stewed berries and creamy nut butter toppings are warm and inviting. 

 

When compared to regular rolled oats, steel cut oats help to keep you feeling fuller longer thanks to their extra fibrous hull. That also means they take longer to cook, so we soak them overnight to help speed up the cooking time the next day. Soaking grains, beans, and legumes also increases the nutrient absorption, and you can read more about that in our article

This oatmeal is also delicious in the summer, especially when topped with summer fruits! 

 

Try making the base with a splash of coffee, and topping with cocoa nibs for a mocha inspired oatmeal!

 

Watch How To Make It Here

 This recipe starts at 0:55

Enjoy!

coconut Milk oatmeal

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free, refined sugar-free

Yield: 3-4 servings
Prep Time: 15 min
Reheat Time: 5 min
Total Time: 15 min + 5 min (not including overnight soaking)

 

INGREDIENTS: the base

1 can (400 ml) coconut milk

1 cup (155 g) steel cut oats (gluten free if desired), soaked overnight

1 cup (250 ml) plant-based milk

1 tbsp (15 g) ground flax seeds

1 tsp (5 ml) vanilla

1/2 tsp (2.5 g) cinnamon

 

INGREDIENTS: assembly

1 banana, sliced

1/2 cup (125 ml) plant-based milk

 

INGREDIENTS: toppings

variation #1

1/2 cup (50 g) fresh or frozen berries

1 tbsp (7.5 g) chopped dairy-free dark chocolate

1 tbsp (15 ml) nut butter

1 tbsp (5 g) toasted coconut flakes

1 tbsp (6 g) pumpkin seeds

 

variation #2

1/2 cup (50 g) chopped mango

1/4 cup (25 g) fresh or thawed frozen blueberries

1/4 cup (30 g) roasted pecans, chopped

1 tbsp (7.5 g) hemp seeds

 

Directions

  1. Rinse and drain the oats, then add to a pot on medium-high heat along with the coconut milk, plant milk, ground flaxseed, and cinnamon. Bring to a boil, then reduce to a simmer and allow to cook for about 15 minutes, until al dente. NOTE: if you were unable to soak the oats overnight, the cooking time will be longer, about 30 minutes. At the end, stir in the vanilla and remove from the heat. Divide into 3-4 air-tight glass containers and store in the fridge.

  2. The morning you'd like to enjoy the oatmeal, remove it from the fridge and add in the banana and extra plant milk. Add more plant milk if you like your oatmeal thinner. Heat it up in a pot on the stove or in the microwave. Add to a bowl or put it back into your glass container and top with desired toppings. Enjoy!

 

Notes

  1. Storage: store pre-made oatmeal base in the fridge for up to 4 days.

  2. Variations: try using coffee and cacao powder in the base, and top with cocoa nibs, coconut whip, and chia seeds. For a summer version, top with peaches, pears, cherries, or plums!

 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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