Oats in Coconut Cream with Crunchy Toppings

It’s a very satisfying breakfast that keeps your tummy filled until lunch without needing any mid-morning snacks. 

 I love oats for breakfast, as does my son. They’re also one of the cravings I had during my first pregnancy. I could eat them in the afternoon or even for dinner!
 
My favourite combination is rolled oats, full-fat milk, condensed milk, and a tablespoon of crunchy peanut butter. It’s a very satisfying breakfast that keeps your tummy filled until lunch without needing any mid-morning snacks. 
 
I’ve lived in Moscow for 4 years now, managing my business back in Hong Kong and giving birth to my eldest son. I miss Hong Kong very much. When I am pregnant with my second child, though, we revisited Koh Samui, where I realized how much I missed the fresh and dried chilis, tropical fruits (especially all sorts of coconuts), and fresh herbs in Thai cooking.
 
When I returned to Moscow, I thought I would give my favourite breakfast oats a twist with something more Southeast Asian tasting. 
 
One important note with this recipe is that I would not substitute the regular dairy/non-dairy with more coconut cream, because coconuts are very high in fat. Believe me, I’ve tried, and using more coconut cream ended up making me feel a bit sick.

Makes 2 medium soup bowls

Ingredients

  • 1.5 cups rolled oats
  • 3 cups milk (I generally use cow’s milk or almond milk, which I think taste the best.)
  • 2 tbsp coconut cream
  • 1-2 tbsp condensed milk (optional)
  • 1-2 tbsp grated palm sugar or caster sugar (optional)

Crunchy toppings

  • 2 tbsp toasted peanuts, crushed
  • 1 tbsp toasted shredded coconut
  • 1 tbsp toasted sesame seeds
  • 1 tsp caster sugar (optional)

Recipe Preparation

Put oats and milk in a small saucepan on medium-low heat and stir roughly to combine, then occasionally to avoid scorching. Cook for about 5-10 minutes. Depending on the type of oats you use, the mixture should be fairly thick by the end of cooking. Remove from heat and stir in the coconut cream.
 
Mix together crunchy toppings in a small bowl. Distribute oats into two bowls, top with a splash of extra milk and sprinkle over the crunchy toppings before serving.
 

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