A creamy strawberry coconut oatmeal made with flax milk, oats, coconut flakes and fresh strawberries. An absolutely delicious vegan breakfast to power you through your morning.
Coconut and berries feel tropical to me and I am currently CRAVING warmth and the sunshine (and a lot of fresh spring air).
This strawberry coconut oatmeal tastes like spring feels. Each bite is filled with bright & fruity sweetness thanks to strawberries, which pairs perfectly with creamy coconut and flax milk.
A superfood version of strawberries and cream if you will.
Craving more high-protein breakfast dishes? Check out these;
- Baked Tofu Scramble with Veggies and Crispy Potatoes
- Savory Quinoa Breakfast Bowl (Vegan)
- Chickpea Omelette
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Strawberry coconut oatmeal ingredients
- GF rolled oats
- Flax milk (or other plant milk of choice)
- Shredded coconut
- Hemp seeds
- Vanilla granola butter
- Maple syrup
- Vanilla extract
- Salt
- Strawberries
Substitutions
Rolled oats: Use quick cooking rolled oats or standard rolled oats. I love One Degree organic sprouted rolled oats. Do not substitute with another type of oat (steel cut, instant, etc.) as the texture will be mushy.
Flax milk: I love using flax milk as it adds additional protein and omega-3s to the oatmeal. Soy, coconut, or almond also work - use your favorite!
Granola butter: swap with almond, cashew, or peanut butter. Dark chocolate tahini or vanilla tahini (I love SOOM for both) may also work! Let me know if you try it!
Vanilla extract: omit if using a vanilla flavored plant-milk or substitute with ¼-1/2 teaspoon of vanilla bean seeds.
Hemp seeds/hearts: one of my favorite ingredients, as it is such an easy way to add additional protein and healthy fats to any dish! Alternatively, use 1 tablespoon of chia seeds (or additional coconut shreds).
Variations
- Strawberry milk: blend strawberries and milk together first, then add to sauce pan with the oats. This will result in a stronger strawberry flavor, as well result in a pink oatmeal!
- PB&J oatmeal: substitute granola butter peanut butter. Top with berries of choice and/or a spoonful of your favorite jam.
- White chocolate strawberry coconut oatmeal: add a small handful of vegan white chocolate chips to cooked oatmeal.
- Strawberry coconut cookie dough oatmeal: top with ½ of a chopped protein bar. I love this one from Aloha or this one from Go Macro (both are available at Whole Foods).
Additional toppings & mix-in ideas:
- Nuts (walnuts, almonds, pecans, macadamia, peanuts, etc.)
- Chopped protein bar of choice
- Flax seeds or flaxseed meal
- Cinnamon or nutmeg
Storing strawberry coconut oatmeal
- Fridge: store any leftover oatmeal in the fridge, in an airtight container for a day or so. I eat them cold (like overnight oats), but they can be warmed with a splash of milk on the stovetop if desired (although they are best fresh).
- Freezer: this recipe is not freezer friendly.
📋 Recipe
Strawberry Coconut Oatmeal
Equipment
- small sauce pan + spatula
- measuring cups & spoons
Ingredients
- ⅓ cup rolled oats (GF)
- ⅔ cup flax milk (sub with plant milk of choice)
- 1 tablespoon pure maple syrup
- 1 tablespoon vanilla granola butter (optional, omit or sub with nut butter of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons desiccated (shredded) coconut
- 2 tablespoons hemp hearts/seeds
- pinch salt
Toppings
- 3-4 large strawberries, diced
- 1-2 tablespoons toasted coconut flakes
- handful nuts of choice (pecans, walnuts, macadamia, or almonds)
- additional drizzle of maple syrup
Instructions
- Toast coconut: warm a small skillet over medium heat and add 1-2 tablespoons of shredded coconut. Stir frequently for about a minute, or until the coconut flakes are golden. Set aside.
- Make oatmeal: Add oats and milk to a small saucepan. Heat over medium-low heat. Bring to a low simmer, stirring occasionally. Once simmering, add in the rest of the ingredients continuously stirring. Once creamy, remove from heat and top with strawberries, toasted coconut, maple syrup and nuts of choice (optional).
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