Coconut Coffee Oatmeal
A fun twist on a classic bowl of oatmeal, with coffee and coconut milk used as the liquid. This bowl of oatmeal tastes like a latte!
Ingredients
- 1/2 cup quick-cooking oats*
- 1 cup brewed coffee I used decaf
- 1/2 cup full-fat canned coconut milk
- 2 Medjool dates pitted and roughly chopped**
- 1/2 teaspoon vanilla extract
- tiny pinch of salt
- Toppings: banana coconut butter, cinnamon, peanut butter, maple syrup, honey, chocolate chips, cacao nibs, hemp seeds, etc
Instructions
- 1. Put all ingredients into a small pot, then place on the stove over high heat. Stir the oatmeal constantly to ensure it does't stick to the bottom of the pot. As soon as the oatmeal is bubbling, turn to medium-low, and let cook for 4-6 minutes, or until oatmeal is at your desired thickness. I like mine thick, but you can add an extra splash of coffee or coconut milk to thin it out.
- 2. Transfer to a bowl, add desired toppings, and eat immediately. If desired, a double or quadruple batch can be made, then stored in microwave-safe containers, and reheated in the microwave the morning you'd like to eat them.
Notes
*Regular (aka 'old fashioned') rolled oats can be used instead of quick-cooking. Simply increase the cooking time by 2-3 minutes. Likewise, if you only have rolled oats and want the texture of quick oats, a quick pulse in the food processor or blender will break up the oats to the consistency of quick-cooking ones.
**Dates add a subtle, caramel-like sweetness to this oatmeal, which is perfect for my taste buds. Feel free to taste and adjust, based on your preferences. An extra drizzle of maple syrup or honey on top would be great, too.
**Dates add a subtle, caramel-like sweetness to this oatmeal, which is perfect for my taste buds. Feel free to taste and adjust, based on your preferences. An extra drizzle of maple syrup or honey on top would be great, too.