Description
A creamy, fruity, and satisfying breakfast made with oats, coconut milk, and raspberries. This wholesome recipe is rich in fiber, antioxidants, and natural sweetness—perfect for busy mornings or a nourishing start to the day.
Ingredients
½ cup large flake oats
½ cup water
½ cup coconut milk
½ cup raspberries (fresh or frozen)
1 tbsp chia seeds
1 tsp alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla or Watkins Clear Vanilla Flavor)
Pinch of cinnamon
2 tbsp Greek-style yogurt (Chobani Nonfat Greek Yogurt or Fage Total Greek Yogurt)
Slivered almonds (optional)
Maple syrup for topping
Instructions
1. Combine oats, water, and coconut milk in a small pot and cook over medium heat, stirring frequently for 3–5 minutes until creamy.
2. Remove from heat and stir in raspberries, chia seeds, vanilla flavor, and cinnamon.
3. Transfer to a serving bowl and top with maple syrup, almonds, and yogurt.
4. Add extra coconut milk or water if the texture becomes too thick.
5. Serve warm and enjoy your creamy Raspberry Coconut Oats.
Notes
Use frozen raspberries for a richer pink color and extra juiciness.
If preparing ahead, store in jars and refrigerate for up to 3 days.
Add a splash of coconut milk when reheating to maintain creaminess.
Try topping with shredded coconut, sliced bananas, or crushed walnuts for variety.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American