Coconut Cream Pie Oatmeal

Coconut Cream Pie Oatmeal

The colder the weather gets, the more appealing the idea of starting the day with something warming is, and nothing is quite as warm and satisfying as a hot bowl of oatmeal (hot coffee is a year round staple, naturally). Maple syrup or brown sugar are all I really need to make a bowl of oatmeal perfectly enjoyable, but when I have the chance I like to play with flavors and get more creative. Chai spiced oatmeal is one example of this. Today’s oatmeal was inspired by a favorite dessert: coconut cream pie.

I added coconut flavor to this oatmeal in two ways, using coconut milk and shredded coconut. Coconut milk can be a bit too rich – even the low fat variety – if it is used to replace all the milk in a bowl of oatmeal, so I use a combination of water and coconut milk as a base. Shredded coconut is stirred into the mix, along with a pinch of salt and some vanilla, and the finished bowl is topped off with a bit of whipped cream. Toasting the coconut is optional, since it is easier to use untoasted and untoasted still tastes great in the bowl. I usually have sweetened shredded coconut, so I don’t add in sugar or syrup, although you can certainly sweeten to taste.

These flavors can easily be adapted to use in steel cut oatmeal if you have more time to make up a big batch. I often use quick-cooking on weekday mornings when time is at a premium, so I’ve written the recipe to work for a single serving of “regular” oatmeal, whether you prefer to use plain rolled oats or quick-cooking.

Coconut Cream Pie Oatmeal
1/2 cup rolled or quick cooking oatmeal (not instant)
1/2 cup water
1/4 cup coconut milk (regular or low fat)
3 tbsp sweetened shredded coconut
1/2 tsp vanilla extract
pinch salt
whipped cream, optional

 Combine all ingredients in a medium microwave-safe bowl and cook according to package directions (usually about 2 minutes on high for quick cooking, 3-5 minutes for regular rolled oats) until oatmeal is tender and creamy. Stir well, and top with a dollop of whipped cream to serve.

Makes 1 serving

12 comments

  1. this looks so delicious. i love oatmeal- plain or dressed up. it’s so good on cold mornings like the ones we’ve been having.

  2. That sounds fantastic!!

  3. Yummm!!! Love your blog. I am adding you to my blog roll.

  4. I have oatmeal every morning – yours is a nice way to dress it up and start the day in a festive way!

  5. Great idea. I’ve been tossing sweetened coconut in my oatmeal in the mornings lately, some raisins & cinnamon and it’s like having a cookie for breakfast!

  6. Awesome – sure beats the heck out of those bland Quaker flavors for these oncoming cold winter mornings.

  7. YUM! If only I had a way to justify a breakfast this decadent…than again, I could apply that sentiment to a lot of your recipes (that’s a good thing!).

    PS—Without any whipped cream, this looks vegan to me…

  8. This recipe is excellent just either cook it in a very large microwave safe bowl or on the stove top. I recommed the stove top b/c it really doesn’t take that much longer and it is easy to control the boiling over.

  9. My fave oatmeal: add 1 T. tahihi, 1/2 t. coarse ground salt, and a sprinkle of toasted sesame seeds. The added protein keeps me stoked until lunch!

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