Our gluten free coconut oatmeal is an enhanced version of your average oatmeal. Filled with beneficial fats and fiber, this recipe will keep you feeling full until lunchtime! Oatmeal has always been a morning staple in our house.
As I’ve gotten older and began cooking on yoga retreats, I’ve added specific ingredients to please my taste buds and body! Cinnamon not only adds flavor, it is helps kick-start your metabolism AND helps keep you feeling fuller longer. Whatever spices, toppings, or nut milk you want to use – this recipe is your template!
Since being diagnosed with gluten intolerance, it is important to make sure the oats we use are certified gluten free. There are lots of companies that make certified gluten free oats, like Bobs Red Mills and Rachel’s Oats. If you don’t feel like using oats, you can substitute quinoa or buckwheat instead!
Switching up your meals is so important for your body. Different foods provide different nutritional value. We love morning smoothies, like our Matcha Green Tea Latte or Blueberry Greens Smoothie, but during the colder months we love adding this warm breakfast. When the weather heats up, you can even use this recipe to make Overnight Oats.
Watch this recipe video here! Keep scrolling for full recipe.
Gluten Free Coconut Oatmeal
1 Cup gluten free rolled oats (we love this brand)
¼ Cup chia seeds
½ tsp + cinnamon
1 tsp vanilla extract
2 Cups canned coconut milk (13.5 oz. full fat) + remaining water
1-2 Tbsp pure maple syrup
Toppings: walnuts, pecans, almonds, macadamia nuts, raisins, mixed berries, other seasonal fruit, cacao nibs, truly anything your heart desires!
Method to Make Gluten Free Oatmeal
– In a medium sized pot, heat 2 cups of coconut milk and water.
– Once it comes to a boil, add oats, chia seeds, cinnamon, vanilla extract, and maple syrup. Mix together and continue to for about 5 minutes until cooked.
– Once oats are a thick consistency and cooked, they are ready to eat!
– Top with whatever toppings you desire, even add some additional nut-milk to cool down. We topped with a little more cinnamon, maple syrup, walnuts, pecans, and mixed berries. Pegs would even add a tablespoon or so of butter.