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
coconut Milk oatmeal
▸ ▹ 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
1 banana, sliced
1/2 cup (125 ml) plant-based milk
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
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
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.
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!
Storage: store pre-made oatmeal base in the fridge for up to 4 days.
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