For dessert or breakfast, try a sweet and sour delight like gingerbread and s’mores. I’ve had this recipe since 1970; I’m not sure where it came from, but I think the muffins are excellent. I sincerely hope you agree.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 (14 ounce) can coconut milk
- 1 cup rolled oats
- 2 tablespoons honey
- ¼ cup coconut flakes (Optional)
- 2 tablespoons brown sugar, or more to taste
- 1 teaspoon ground cinnamon
Instructions
- Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
- Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.
Reviews
We loved it. I made it with half and half because that is what I had handy. It was very rich, not an every day oatmeal, but it was delicious.
Delicious and easy to make. I used about 2.5 cups of heavy cream and a little over 1 cup to get 3.5 cups in replacement of the coconut milk. I had left over heavy cream from the holidays thst I wanted to get rid of before it went bad. The oatmeal turned out creamy, flavorful and thick. My husband and 2 year old loved it. I doubled the recipe and so instead of using 2 tsp of cinnamon, I would recommend 1.5 tsp. Thank you for the recipe.
Personally, I prefer 1 tablespoon of brown sugar. Regardless, this is a great start to the morning.
Made with coconut Silk instead of coconut milk. Lessened amount of brown sugar and honey added a touch of nutmeg with the cinnamon along with golden raisins, toasted pecan pieces and coconut flakes. Poured a little more Silk on the top. It was really good. So easy to make!
Decadent. Flavorful in an almost rice pudding way but warm and Christmasy. Golden raisins and pecans would take it next level.
This was tasty. However light coconut milk will definitely be the replacement next time. Or just half can and half water… This Was a bit too rich and thick.
Never could I have imagine oatmeal with coconut. Especially the milk of the coconut. It is wonderfully tasty and I think it may have just been added to my oatmeal week. Along with my PB Oatmeal and Almond Oatmeal Recipe I do every day of the week.
I made this recipe exactly as listed except, I had no canned coconut milk, so I used Silk Coconut milk. It was tasty, and with the Silk coconut milk it has a lot fewer calories than the canned. I topped it with raw honey, a handful of blueberries and a splash of coconut milk. I would most definitely make it again.
This was delicious! I had half a can of coconut milk left over and was scouting Allrecipes for a way to put it to use. I used 2/3 c of coconut milk, about 1 c water, 1 c rolled oats, and 5 generous dashes of cinnamon. I brought the coconut milk and water to a gentle boil (barely looked like boiling) with the lid on the pot – took about 20 minutes. After mixing the oatmeal in, I let it sit for 15 minutes without the lid, then stirred in cinnamon and immediately removed the pot from the stove. The oatmeal was rich and creamy, with a perfect amount of coconut and cinnamon flavor. 10/10 would make again
This is unbelievably delicious. It is so creamy and smooth. I would not be able to make it everyday so I would have to tweak it, but otherwise…you must try it! If you like coconut, this is for you.
Very decadent oatmeal recipe! It was a nice treat, but not something I’d make every day. It was definitely tasty, but very rich. If I make this again, I’ll either use light coconut milk, or use half coconut milk/half water. I only used half the amount of honey and half the brown sugar and that was plenty sweet for me, but given that the name of the recipe is Sweet Coconut Oatmeal, you may wish to use the full amount, and yes, it will be sweet! I also used unsweetened coconut, and sprinkled some over top before serving.