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Coconut Oatmeal with Cranberry Compote

This COCONUT OATMEAL WITH CRANBERRY COMPOTE is a perfect breakfast for colder days. Requiring little time and little effort, it's big on taste and nutrition. It's vegan, dairy free and gluten-free. If you want, prepare it the day before, refrigerate, and just reheat in the microwave in the morning. Enjoy!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves: 3-4 (3 if served immediately, 4 if made ahead and served re-heated with additional milk)

Difficulty: 2/10



Oatmeal – 3-4 servings

  • 1 cup oats (use gluten free oats for gluten free oatmeal)

  • 1 can (400 ml) coconut milk (the oatmeal will be creamier if you use full fat coconut milk)

  • 1 cup milk of choice (use plant milk for vegan oatmeal)

  • 1 large banana; mashed (Use a fork to mash the banana)

Cranberry Compote:

  • 1.5 cup cranberries (fresh or frozen)

  • juice of 1 orange

  • 1-2 tbsp sweetener of choice (I used agave nectar)

  • 1/2 tsp cinnamon


The Oatmeal:

1. Add oats to a pot on medium-high heat along with the coconut milk, milk and, mashed banana. Stir to combine the ingredients.

2. Bring to a boil, then reduce to a simmer and allow to cook for about 20 minutes. Stir frequently to prevent burning.

** The oatmeal can be prepared in advance and stored in the fridge.


3. If prepared in advance, when you’d like to enjoy the oatmeal, remove it from the fridge and add in extra milk (approx. 1/4 cup per serving) until it reaches the desired consistency (add more milk if you like your oatmeal thinner).

4. Heat it up in a pot on the stove or in the microwave. Stir frequently to prevent burning (stove) or uneven distribution of heat (microwave).

Cranberry compote:

  1. Place all the ingredients except the sweetener into a medium saucepan, and then turn the heat to medium-high. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop, and the sauce thickens - about 15 minutes.

  2. Add 1 tbsp of the sweetener and stir to combine. Taste and adjust sweetness as needed.


* Oatmeal can be made-ahead and stored in the fridge.

* If using steel-cut oats soak them overnight to reduce cooking time.

To make gluten free: Use gluten free oats.

To make dairy free: Use plant milk instead of cow's milk.

To make vegan: Use plant milk instead of cow's milk and don;t use honey as a sweetener.


Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!



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