The perfect stove top coconut oatmeal, ready in less than 10 minutes!
This recipe is creamy and delicious, super easy and quick to make. It’s totally customisable, you can use any ingredients that you have on hand.
I made this recipe for our lunches once and it is now one of my husbands favorite meals to take with him to work. He demands it once a week-we are totally addicted!
COCONUT OATMEAL BOWL
- 1 1/2 cup Gluten-free rolled oats or regular rolled oats
- 1 cup coconut milk
- 1 cup water
- 1 tbsp maple syrup can substitute for agave nectar or honey,
- 1/2 tsp vanilla bean extract
- ½ tbsp cinnamon
Combine the oats, milk, water, maple syrup, cinnamon and vanilla in a small pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
Cook, stirring occasionally, for a few minutes, until the porridge is soft and a little thinner than you’d like it. It will thicken quickly as it cools.
To serve, transfer oatmeal to a bowl and top with fresh fruits, granola, and drizzle some brown sugar or maple syrup and extra cinnamon!