Go Back

Coconut Peanut Butter Oatmeal

A quick and filling breakfast featuring creamy oats combined with coconut milk and peanut butter, topped with sweetened coconut for added texture.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 serving
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup rolled oats Use rolled oats for the best texture.
  • 1/3 cup coconut milk
  • 1 cup regular milk or water Use any type of milk or water.
  • a pinch of salt Enhances flavor.
  • 2 tbs shredded sweetened coconut Add more for garnish if desired.
  • 1-2 tbs flaxseed meal Boosts texture and binding.
  • 1 tbs brown sugar Add more for sweetness if needed.
  • 1 tbs peanut butter May increase amount for stronger flavor.

Method
 

Cooking Oats
  1. Cook oats with the coconut milk, regular milk or water, and a pinch of salt in the microwave for about 2 minutes.
  2. Stir in the brown sugar until it mixes in.
  3. Let the oats sit for a few minutes until they thicken.
  4. Stir in the shredded sweetened coconut and the flaxseed meal.
Serving
  1. Sprinkle extra coconut on top and add the peanut butter.
  2. Warm in the oven or microwave briefly to melt the peanut butter.
  3. Serve warm in a bowl.
  4. Add extra shredded coconut and a drizzle of peanut butter if desired.

Notes

Cool the oatmeal before storing it in an airtight container. It can be refrigerated for up to 3 days or frozen for 1 month. Reheat with a splash of milk or water.