Healthy Coconut Oatmeal

Very good! Thanks for sharing this.

WOW, the best bowl of oatmeal I have ever eaten. I used blueberries instead of raisins and cranberries.

This recipe was OK. I would actually make some modifications but mostly to the procedure to cook it. As a personal preference, I like oatmeal not too thick nor too thin. To achieve such consistency, first I would cook the oatmeal with water only until my oats “sprout” or spread up. Then, I would proceed with the rest of the steps adding milk to my preferred consistency but starting with the amount the recipe calls for. I usually use organic brown sugar to sweeten my oatmeal, the honey is a change but is good. I did not have maple syrup so I used mostly honey. I will make this recipe again with my own modification to the procedure.

This is so delicious! I never thought to put yogurt on top of my oatmeal but it is surprisingly good! I used unsweetened Almond milk instead of soy milk because it what I had.

I made with half water, half regular milk. I used unsweetened coconut (what I had).I added all the nuts and dried fruit toward the end of cooking. I topped with yogurt and more maple syrup. I liked the coconut and maple flavor combination.

I really enjoyed the combination of all of the flavors in this, but knowing ahead of time it would be too sweet for me, I left out the maple syrup, and used just honey, but next time I think I’ll just stick with the sweetness that the coconut already adds. I did decides also to make it with water instead of milk, as that’s always made oatmeal anyway. Lastly, I left out the salt as I generally don’t like salt. However, this was absolutely delicious and definitely filling! (Next time, I’m going to be sure to put away all the ingredients before I enjoy it because I kept focusing on all the carbs I usually don’t eat) I felt like I was eating dessert for breakfast, but again, it was delicious!

To take to church, I increased the recipe to nine servings and made it in my Instant Pot, to try out the “porridge” feature. The only sub I made was to use powdered coconut instead of flaked, because that’s what I had on hand; I used a little less than called for because it’s more dense in the measuring cup. // I forgot to set the Instant Pot vent to “sealed” at first. So my oatmeal cooked longer than nine minutes, which caused it to scorch a little on the bottom. Despite that, this was delicious! Its sweetness was light and delicate; the texture was rich; and the fruits and walnuts were just the right accent. And because this recipe is vegan as written, everyone at the church workshop could enjoy it, which they did — this recipe got rave reviews! I set out additional soy milk, dried cranberries, walnuts, and coconut for everyone to “dress” their oatmeal as desired. // Oatmeal is typically a breakfast of last resort for me, but *this* oatmeal is definitely in the rotation now! (P.S. I recommend using real maple syrup. The imitation stuff is a lot sweeter, and may be why some reviewers found the recipe too sweet.)

turned out great! super easy too make a well.

DELICIOUS! I have made this numerous times and it’s always a hit. I’ve used regular milk when I don’t have almond milk, and I’ve used whatever variety Craisins I have on hand, whether it’s cherry, blueberry, or pomegranate flavored. Big hit in our home, and a recipe I usually make when we have company.

The best oatmeal I have ever tried.. I replaced 1/4 of my 1 cup of oatmeal with flaxseed and add vanilla and cinnamon. This is the best healthier breakfast..

Delicious, but i should have looked closer at the recipe before just assuming it really was “healthy”.

This was amazing. Only changes I did were regular milk with a teaspoon of vanilla. I did not have any walnuts so l could not add them but, could tell they would have been a great addition. I cooked this the night before to have for my week long breakfast and I could not be more pleased with the results. I reheated in microwave with a 1/4 c of milk. Once warm I did put a small scoop of coconut yogurt on top. It was so creamy and smooth, loved it. Thank you so much for the recipe. I will definitely make this again.

Perfect for a cold day! I used steel cut oats, dried blueberries and only half of the maple syrup so it wasn’t overwhelming and it was great! And even have some left over for the next couple of days.

I found it a refreshing change to my normal “Oatmeal Bar”. I made it as per the directions with the exception of using 1/2 whole milk and 1/2 water, and I used pineapple yogurt instead of plain. All of my changes were due to using ingredients I had on hand at the time. Very nice on a cold, snowy day : )

This definitely is a tasty way to eat your oatmeal. As far as the health part goes, you should probably be concentrating more on eating the oats and less on the other ingredients that are high in sugar.

I loved this and I don’t really care for oatmeal as a rule. My husband loved it as well. Made it by the recipe except for the coconut, next time I will add that too. I put the drizzle of honey on top but not the yogurt.

I used vanilla soy milk and did not use any maple syrup. the vanilla makes it plenty sweet. delicious breakfast and it looks like it will be enough for me to eat for the week

Love It!! So good! I change the fruits in it here and there to give me a different taste but overall awesome!!

This is good, a sophisticated oatmeal, with both crunch and flavor. The littler kids didn’t go for it, but the older set enjoyed it.

Awesome! I made it with milk instead, because that’s what we use, and it was still amazing. Everyone, both kids and adults, loved it!

Make this recipe every weekend and it is always a hit!