Coconut - Raspberry Oatmeal
Breakfast,  Vegetarian

Coconut – Raspberry Oatmeal

This Coconut – Raspberry Oatmeal is hearty and satisfying, plus it’s made with only 5 ingredients!

Cooking the oats in non-dairy milk allows this recipe to be rich and creamy…without the cream! I like to use unsweetened almond milk; however, you can use any other plant-based milk. If you want things to be super creamy, I’d suggest using canned coconut milk.

Coconut - Raspberry Oatmeal

This Oatmeal can be enjoyed hot or cold and would be great for Meal Prep! If you plan on reheating it later, I suggest adding an extra 1/2 cup of water with the wet ingredients.

substitutions

almond milk – can be substituted with any milk you have.
froze raspberries – you can use fresh raspberries or even a different kind of fruit, like strawberries or blueberries.

I love adding hemp seeds, flaxseeds, or chia seeds to my oats. If you are also into it, feel free to add as many toppings as you want! I decided to top mine with some extra coconut flakes and crushed almonds.

Coconut – Raspberry Oatmeal is a perfect combination of sweet and creamy oats, crispy coconut flakes with tart and sweet raspberries. It comes all together and takes your taste buds to the next level.

looking for more delicious breakfast ideas? here are a few ideas:

 
Pumpkin Granola
Lemon – Ricotta Pancakes
Tomato Jalapeño Tart
Whole Wheat Waffles

Coconut - Raspberry Oatmeal

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Coconut - Raspberry Oatmeal

ingredients

 2 cups quick or rolled oats
 4 cups almond milk
 4 cups frozen raspberries
 ½ cup coconut flakes
 2 tbsp honey

directions

1

Add oats and milk to a saucepan and place over medium heat, bringing to a low boil and cooking until the mixture thickens up, stirring occasionally (about 3-5 minutes).

2

Add sweetener and coconut flakes and continue to cook and stir until all the liquid is absorbed and your desired consistency is reached.

3

If you prefer your oats runnier, feel free to add more non-dairy milk. If you prefer them thicker, cook for a bit longer.

4

Transfer to a bowl, garnish with raspberries and additional coconut.

Ingredients

 2 cups quick or rolled oats
 4 cups almond milk
 4 cups frozen raspberries
 ½ cup coconut flakes
 2 tbsp honey

Directions

1

Add oats and milk to a saucepan and place over medium heat, bringing to a low boil and cooking until the mixture thickens up, stirring occasionally (about 3-5 minutes).

2

Add sweetener and coconut flakes and continue to cook and stir until all the liquid is absorbed and your desired consistency is reached.

3

If you prefer your oats runnier, feel free to add more non-dairy milk. If you prefer them thicker, cook for a bit longer.

4

Transfer to a bowl, garnish with raspberries and additional coconut.

Coconut – Raspberry Oatmeal

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