Vegan Coconut Curried Oatmeal
Creamy, spicy, and delightfully unexpected, vegan coconut curried oatmeal is a game-changer for savory breakfast lovers. If you’ve only had oatmeal sweetened with fruit or maple syrup, it’s time to discover a whole new side of this nutritious grain. This recipe turns a humble bowl of oats into a rich, curry-spiced meal that’s warming, filling, and completely plant-based.
Why Try Savory Oatmeal?
Sweet oatmeal gets most of the attention, but savory oatmeal is just as versatile—if not more. Think of oats as a blank canvas, ready to soak up any flavor you add. In this dish, creamy coconut milk and aromatic curry spices combine to make a bold, hearty bowl that works beautifully as breakfast, brunch, or even dinner. It’s especially comforting on chilly mornings or when you’re craving something warm and flavorful to start the day.
Ingredients You’ll Need
This dish uses simple pantry staples to create big flavor. Here’s what you’ll need:
- 1 cup rolled oats
- 1 1/4 cups water
- 3/4 cup canned full-fat coconut milk
- 1 teaspoon olive oil or coconut oil
- 2 garlic cloves, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon nutritional yeast (optional, for depth)
- 1/4 cup cooked chickpeas or green peas (optional for protein)
- Fresh cilantro, scallions, or toasted coconut for garnish
How to Make Vegan Coconut Curried Oatmeal
1. Sauté Aromatics
Start by heating a small saucepan over medium heat. Add the oil, then sauté the garlic and ginger until fragrant—about 1–2 minutes. Stir in the turmeric and curry powder and cook for another 30 seconds to bloom the spices.
2. Add Liquid and Oats
Pour in the water and coconut milk, then stir in the oats. Bring the mixture to a low boil, then reduce the heat to a gentle simmer.
3. Cook Until Creamy
Let the oats simmer, stirring occasionally, for about 8–10 minutes or until they’re soft and the mixture is thick and creamy. Stir in salt, pepper, red pepper flakes, and nutritional yeast if using.
4. Stir in Protein (Optional)
If you’re adding chickpeas or green peas, stir them in during the last few minutes of cooking to warm through. This adds texture and boosts the protein content.
5. Finish and Garnish
Taste and adjust the seasoning as needed. Serve hot, topped with fresh cilantro, chopped scallions, or a sprinkle of toasted coconut.
Variations and Tips
- Make it even heartier: Add sautéed spinach, kale, or mushrooms to bulk it up.
- Spice it up: Add a pinch of garam masala or smoked paprika for extra depth.
- Add crunch: Top with pumpkin seeds or crushed roasted peanuts.
- Switch the grain: Try using steel-cut oats or even cooked quinoa for a twist.
Storage and Reheating
This oatmeal stores well in the fridge for up to 3 days. It will thicken as it sits, so just add a splash of plant milk or water when reheating on the stovetop or microwave.
Why This Recipe Works
Coconut milk makes the oatmeal rich and satisfying, while the curry spices give it a savory kick that’s incredibly comforting. Combined with the creaminess of the oats and the freshness of the toppings, you get a complex flavor profile that feels both indulgent and nourishing.
Final Thoughts
Vegan coconut curried oatmeal is the perfect recipe to shake up your morning routine. It’s quick, customizable, and full of flavor—and it proves that oatmeal isn’t just for sweet tooths. Whether you’re looking to try more savory breakfasts or just want something new and delicious, this dish checks all the boxes. Once you try it, you might never go back to sweet oatmeal again.
Vegan Coconut Curried Oatmeal
Ingredients
- 1 cup rolled oats
- 1 ¼ cups water
- ¾ cup canned full-fat coconut milk
- 1 tsp olive oil or coconut oil
- 2 garlic cloves minced
- ½ tsp fresh grated ginger
- ½ tsp turmeric
- ½ tsp curry powder
- Salt and black pepper to taste
- ¼ tsp red pepper flakes optional
- 1 tbsp nutritional yeast optional
- ¼ cup cooked chickpeas or green peas optional
- Fresh cilantro scallions, or toasted coconut for garnish
Instructions
- Heat a saucepan over medium heat. Add oil, then sauté garlic and ginger for 1–2 minutes.
- Stir in turmeric and curry powder. Cook for 30 seconds until fragrant.
- Add water, coconut milk, and oats. Bring to a boil, then reduce to a simmer.
- Simmer for 8–10 minutes, stirring occasionally, until oats are soft and creamy.
- Add salt, pepper, red pepper flakes, and nutritional yeast (if using).
- Stir in chickpeas or green peas if desired. Cook for another 2 minutes.
- Serve hot, topped with cilantro, scallions, or toasted coconut.
