Creamy Coconut Milk Oatmeal (Vegan)

Ingredients

• 90 g (1 cup)rolled oats
• 24 g (2 tbsp)chia seeds
• 2.5 ml (1/2 tsp)ground cinnamon
• 1.25 ml (1/4 tsp)ground cardamom
• A pinchsalt
• 240 ml (1 cup)canned coconut milk, light or full fat
• 240 ml (1 cup)water
• 5 ml (1 tsp)vanilla extract
• 5 ml (1 tsp)maple syrup
• As desiredtoppings

Instructions

1. 1

   Combine dry ingredients

   Put the rolled oats, chia seeds, cinnamon, cardamom and a pinch of salt in a large saucepan. Stir to distribute the spices and seeds.

2. 2

   Simmer the oats

   Stir in the coconut milk, water, vanilla extract and maple syrup. Bring to the boil, then lower the heat and simmer for about 5 minutes, stirring occasionally, until the liquid has been absorbed. Add more liquid if you prefer a looser porridge.

3. 3

   Add toppings

   Divide the oatmeal between bowls and add toppings as desired. Serve hot.

What is coconut milk oatmeal?

Oatmeal is a familiar American breakfast of oats cooked with liquid until soft and spoonable. This version takes that simple format in a warmly spiced direction with coconut milk, vanilla, cinnamon and cardamom.

Coconut milk gives the porridge a rich texture, while chia seeds thicken it as it cooks. The recipe is plant-based; to keep it gluten-free, choose oats labelled gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 10g protein, 52g carbs, 28g fat.

The oats and maple syrup provide most of the carbohydrates, while chia seeds contribute fibre, some protein and fat. Coconut milk is the main source of fat, particularly if you use the full-fat version. For a more balanced plate, add fresh fruit and a protein-rich topping such as nuts or seeds.

Choosing the coconut milk

Canned coconut milk: Either light or full-fat works here. Full-fat makes a richer, heavier porridge, while light coconut milk gives a less rich result.

Water: The water loosens the coconut milk so the oats can simmer without becoming overly dense. Add a splash more during cooking if the mixture thickens before the oats are tender.

Getting the texture right

Chia seeds: These absorb liquid and help give the oatmeal a creamy, cohesive consistency. Stir occasionally so they are spread through the pan rather than clumping.

Doneness: After about 5 minutes of simmering, the liquid should be mostly absorbed and the oats soft. For a thinner bowl, stir in a little extra water or coconut milk.

Balancing the spices

Cinnamon: Its sweet, familiar warmth works well with the gentle flavour of oats and coconut.

Cardamom: This has a more pronounced aromatic note, so the small amount seasons the porridge without taking over. Vanilla and maple syrup round out the flavours.

Timing and serving

Keep the pan at a gentle simmer once it reaches the boil, and stir now and then while the oats cook. The stated cooking time is about 5 minutes, though the porridge may need a little extra liquid if it thickens quickly.

Serve it straight away while hot. Fruit, toasted nuts or seeds can add contrast to the soft, creamy oats; add toppings just before eating.

Topping ideas

Fresh fruit: Sliced banana or berries bring a juicy, bright contrast to the warm spices.

Crunchy toppings: Toasted nuts, seeds or coconut flakes add texture. A small drizzle of maple syrup can make the bowl sweeter if desired.

Recipe notes & tips

• Stir the dry ingredients together before adding liquid so the spices are evenly distributed.
• Use a large saucepan to leave room for the porridge to bubble without spilling over.
• Stir occasionally during simmering to keep the chia seeds and oats from settling.
• Add extra water or coconut milk a little at a time if the oatmeal becomes thicker than you like.
• Choose toppings with contrasting textures, such as soft fruit and crunchy seeds.

Variations

• Add banana: Top each bowl with sliced banana for soft, fruity sweetness.
• Use berries: Add fresh or thawed berries just before serving for a tart contrast.
• Bring crunch: Scatter toasted nuts or seeds over the finished oatmeal.
• Boost coconut: Finish with toasted coconut flakes for a stronger coconut flavour.
• Adjust the sweetness: Add a little more maple syrup at the table if you prefer a sweeter bowl.

Common mistakes to avoid

• Boiling too vigorously: Lower the heat after the mixture boils so the oats simmer gently rather than catching on the pan.
• Skipping the occasional stir: Stir now and then to help prevent the chia seeds and oats from sticking or clumping.
• Cooking until completely dry: Take the pan off the heat when the liquid is absorbed but the oats are still creamy; loosen with extra liquid if needed.
• Adding all extra liquid at once: Pour in a small splash at a time so you can control the final consistency.
• Using oats without checking the label: If gluten-free is important, choose oats specifically labelled gluten-free.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the hob or in the microwave with a splash of water or coconut milk, stirring until hot and creamy.

Frequently asked questions