This Coconut Berry Oatmeal Breakfast Bowl is a high-fiber, protein-packed breakfast that's great before work, school, or any day of the week. Topped with fresh fruit, coconut, and chia. Vegan option.
This is a super-creamy oatmeal breakfast bowl, thanks to full-fat coconut milk or cream. It's naturally dairy-free and vegan (if you use a different sweetener than honey), and full of good-for-you nutrients. This is the kind of hearty breakfast that will keep you satisfied all morning long!
Plus it's a family-friendly breakfast that you can make ahead and serve up on busy mornings. Everyone can pile on their favorite toppings and take on the go or enjoy at home.
Here's what you need for this simple five-ingredient breakfast bowl:
Oatmeal. Use thick-cut rolled oats for the most fiber and nutrients. Gluten-free if necessary.
Almond milk. Any plant-based milk you love will work!
Coconut milk. Full-fat is the most flavorful and creamy. You could even use coconut cream for a bit of decadence.
Raw honey. Feel free to use a different liquid sweetener, such as agave or maple syrup.
Ground cinnamon. This is optional but adds a nice warmness.
What Kind of Plant-Based Milk is Best for Oatmeal?
You can use any dairy-free milk you like to cook your coconut berry oatmeal bowls. I recommend making your own - it's cheaper and tastes SO good! Try one of these easy and tasty milk recipes:
You can make a big batch of this berry oatmeal and enjoy it for meal prep all week long. Store the cooked oats in an airtight container in the fridge for up to five days. You can eat the oatmeal cold or reheat in the microwave, adding a splash of plant-based milk to loosen it up if necessary. Add toppings just before serving.
2 ½cupsAlmond milk(You can use your fave plant-based milk!)
1cupfull-fat coconut milk or cream
Pinch ofsea salt
Fresh berries(I love using blueberries, blackberries, raspberries, etc.)
Dairy-free yogurt(Using a coconutmilk version is even better!)
Raw honey(See Notes!)
TO MAKE OATMEAL:
Add the oats, milk, coconut milk, cinnamon, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally. During the last 5 minutes, add in the honey, stirring to incorporate.
Once done, oats should thicken and become creamy with a little liquid still remaining.
To serve, portion oatmeal into serving bowl(s) and top with yogurt, chia seeds, fresh berries, coconut flakes, granola, and drizzles of honey, if desired.
Tips & Tricks
STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
OVERNIGHT OATS OPTION: Simply add all oatmeal ingredients to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, top overnight oats with your favorite toppings and enjoy.
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Almond milk when using store-bought is the Califia Farms. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, potato milk, flax milk, etc.
SWEETENER: Instead of honey, you can substitute with Agave or pure maple syrup, if desired.