I eat oatmeal for breakfast every. single. day.
Except on the days that I eat special things like this.
But every work day, it’s oatmeal for this girl. What can I say – I love routine. And cheap breakfast food.
I’ve gone through oatmeal-topping phases throughout the last few years of my oatmeal obsession. A few years ago, it was brown sugar and cinnamon and vanilla flavored coffee creamer. It has now expanded to brown sugar, cinnamon, peanut butter, and the occasional spoonful of butter.
And as of recently (to offset my guilt for adding all that butter) I have been adding flaxseed to my oatmeal. The butter’s still there (obvs – once you start, you cannot go back), but at least I have some extra nutrition to “balance” it out.
Today, I stepped out of the box. Not too far out, as you can see I am still making my standby breakfast – oatmeal. But I really jazzed it up with this Coconut Peanut Butter Oatmeal! It has a creamy coconut flavor cooked right into the oats, and it has a lovely sweetness added from the shredded coconut. Add in a spoonful of thick, nutty peanut butter and you are essentially having a rich dessert for breakfast (don’t worry – the flaxseed balances it all out).
This easy recipe for coconut peanut butter oatmeal is a perfect start for busy weekday mornings. Made with coconut milk, flax, and peanut butter.
- Cook oats (I did about 2 minutes in the microwave) with the coconut milk, regular milk/water, and salt.
- Stir in the brown sugar. Let it stand until it thickens up a little bit.
- Stir in the coconut and flaxseed meal. Sprinkle with extra coconut and top with peanut butter. A few minutes in the oven (or microwave) will make the peanut butter perfectly melty.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast
- Cuisine: American
Keywords: peanut butter oatmeal, coconut oatmeal, coconut peanut butter oatmeal
And do you even need to ask about adding just a tad of extra butter? I think not.