Calling all coconut lovers! I’m about to take your breakfast to a new level!Jump to Recipe
You guys, I’m so excited about this recipe! I love coconut, and if you do too, you’ll love this recipe! It’s fresh, creamy, coconutty and delicious.
This breakfast bowl has got coconut in all varieties! There are coconut flakes, coconut milk and coconut oil! Talk about some good, healthy coconut fats! And it keeps this dish dairy free for all of you who can’t, [or have chosen not to] eat dairy.
Since I know coconut has some carbs in it, and I was also including oatmeal in the recipe, I was curious if this was going to be a S Helper for Trim Healthy Mamas. I googled the carb amount of the ingredients, and to the best of my calculations, this is still in satisfying S land and not a S Helper.
Chia seed goodness
There are a few oats in this recipe, but I didn’t want to include too many or it would end up being a S Helper or Crossover. So to thicken it up to a yummy, porridge like consistency, I turned to chia seeds.
These little things are tiny but powerful!
They are a source of omega-3 fatty acids, fiber, antioxidants, iron and calcium. A one ounce serving also contains 5.6 grams of protein.
I have even used them in the past as an egg replacement in recipes and it actually works!
They have a crazy ability to absorb liquids and thicken things up. We are probably familiar with all kinds of varieties of chia ‘pudding’, but they are great as a thickener in hot breakfast recipes as well!
Speaking of hot…..
While this is a hot dish, let me tell ya’, it’s fantastic cold as well! I mean, I personally love food cold that normally shouldn’t be. Things like lentil soup, potato wedges, scrambled eggs. I seem to just enjoy cold things. But this coconut cream chia bowl actually is delicious cold.
I found this out when I went to eat some leftovers and was too lazy to heat them up! When I was testing the recipe the day before, it had tasted so good I didn’t think it could be improved. But then I ate it cold…. and IT WAS SO GOOD!!
So now I’m torn. I really don’t know if I like it best hot or cold. I’ve decided to let the weather decide. If it’s a steamy hot summer morning, cold sounds great. But a morning with a little nip in the air? Give it to me hot!
The raspberries are for more than making it look pretty!
So, you could totally use any fresh berry on top of this breakfast bowl. But there’s a method to my madness as to why I chose raspberries! This recipe is quite rich from all the coconut. Not overly rich, just deliciously rich. And the tartness of the raspberries cuts that richness perfectly and gives a fresh contrast to all the coconutty goodness.
You might need smaller portions than you think
Since this recipe is a bit rich, I find I don’t need to eat as much as I think I will to fill me up. It’s definitely a satisfying Trim Healthy Mama S meal!
LET’S TALK ABOUT THE TOPPINGS!!!
I can’t stress this enough: the toppings on this coconut chia bowl are EVERYTHING! They totally take the dish to a whole new level. Don’t skip a single one, lol. They play off each other and make this fantastic sweet, luxurious, yummy experience with each bite!
Actually, I realized after creating this recipe that the toppings are pretty much the same idea as the famous THM sweatpants oatmeal that we all know and love.
Do you have a sweet tooth?
If you are a real sweets person, you might want to add a bit more sweetener to the ‘oatmeal’ part of the recipe. The amount I use has a very mild sweetness, and then I put more on top. Sweeten it up to your taste!
[I find that with sugar free sweeteners it really is a lot more based on personal preference than normal white sugar recipes are. I guess it’s because there are so many different brands and levels of sweetness…]
Ingredients you will need:
For the oatmeal
Sweetener of choice
For the topping
Melted coconut oil
Sweetner of choice
Here is the printable recipe:
Coconut Cream Chia Oatmeal Bowl
- 1 cup unsweetened flaked coconut
- 1/2 cup rolled oats
- 3 tablespoons chia seeds
- 7 pinches of sea salt [I use a grinder]
- 1/4 teaspoon dried ginger
- 1 teaspoon vanilla extract
- 2 tablespoons Truvia or sweetener of choice
- 1 can of coconut milk
- 1 can of water [fill coconut milk can with water]
- 1/4 cup toasted coconut flakes
- Sea salt
- Melted coconut oil
- Extra sweetener
- Fresh Raspberries
- Toast the 1/4 cup of coconut flakes for the topping. To do this I put them in a cast iron skillet over medium/low heat and let them cook until golden, stirring occasionally. Watch carefully as they can go from golden to burnt very fast! Once they are toasted, remove from the skillet into a bowl and set to the side.
- For the oatmeal, combine all the ingredients in a medium sized pot. Bring to a simmer and then cook over low heat 4-5 minutes or until as thick a consistency as you like.
- Portion into bowls. Top each bowl with a pinch of flaky sea salt, a generous sprinkle of sweetener, toasted coconut flakes, fresh raspberries and a drizzle of melted coconut oil.
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Comment below if you try this recipe and tell me how you like it!
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Would this work in jars as an overnight oatmeal?
This recipe definitely tastes best hot but you could try it as overnight oats!
I love how versatile this recipe is – can be served hot or cold. I have yet to add chia to my oatmeal, so I will give it a try! Thank you for the recipe.
This looks so good! This is going to make a great breakfast or snack!!