Vegan Coconut Curried Oatmeal
A creamy, savory twist on traditional oatmeal made with coconut milk and aromatic curry spices. This hearty, plant-based breakfast is perfect for a warm and flavorful start to the day.
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.
Notes
Add spinach or mushrooms for extra texture.
Adjust spices to taste—make it mild or spicy.
Use steel-cut oats for a chewy texture and longer cooking time.