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I am a big breakfast fan. Always have been. I feel like days when I start off with a full belly always tend to be better. Especially when you fill up on something as delicious as this coconut spice oatmeal!
Ever since I purchased my first half gallon of this coconut milk I have been smitten. It is delicious in almost everything from cereal to panna cotta. It was only a matter of time before I made the brilliant realization that I could probably use it to make a delicious oatmeal. We eat the hot cereal pretty frequently and are always looking for ways to spice it up. I love the full belly feeling you get after you’ve finished a serving of oatmeal, and never feel bad that my five year old practically inhales his bowl every morning.
This recipe is the perfect way to sneak in extra servings of fruits. My five year old isn’t too keen on the fruit family (he’s more of a veggie lover), but once I’ve got a batch of this whipped up he never complains. The coconut pairs well with almost anything. Our personal favorite is blueberries, but strawberries or bananas would taste divine as well. Make sure you check out the varieties that Stahlbush Island Farms has located in the freezer sections. We love the brand and always make sure to have a packed freezer for exactly this reason!
Coconut Spice Oatmeal
- 1 cup Silk Coconut milk Original
- 1/2 cup quick or old fashioned oats
- 1/2 teaspoon cinnamon
- brown sugar to taste
- blueberries or other fruit optional
In a small saucepan, bring your coconut milk to a boil. Stir in the cinnamon and oats.
Cook for the recommended time on the back of your oats box. The time may differ depending on if you use quick or old fashioned oats. Typically it will be around 3-7 minutes.
Pour your oatmeal into a serving bowl, sprinkle with brown sugar, and top with your choice of fruit!