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Coconut Oatmeal + Raw Strawberry-Chia Jam

Rolled oats are simmered to perfection in a delicious mixture of coconut milk, cinnamon, and cardamom and topped with a raw strawberry-chia jam. This breakfast is packed with healthy goodness and nutrients.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Oatmeal
Keyword: gluten-free, Oatmeal, plant-based, vegan
Servings: 1
Author: Ashley


  • 1 cup sweetened vanilla coconut milk (from carton, not a can)
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/2 cup rolled oats
  • 2 tablespoons chia seeds,
  • 1/2 tablespoon coconut butter or coconut oil
  • 1/2 tablespoon pure maple syrup or to taste
  • 1 cup fresh strawberries, hulled
  • 2–3 pitted Medjool dates
  • optional toppings: buckwheat groats, pepitas, almond butter


  • Add the coconut milk, cinnamon, and cardamom to a medium sauce pan and whisk together.
  • Bring the coconut milk mixture to a boil, add in the oats, reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
  • Turn off the heat and stir in 1/2 tablespoon chia seeds, coconut butter, and maple syrup.
  • While the oats are cooking, make the raw strawberry-chia jam by adding the strawberries and dates to a blender and blending on high for 1-2 minutes or until smooth. Transfer the jam mixture to a bowl, stir in 1 1/2 tablespoons chia seeds and let the mixture rest for 10 minutes to thicken.
  • Pour the oatmeal into a bowl, spread the jam over the top, and top with extra toppings if desired.
  • Note: if you prefer overnight oats, simply add the coconut milk, cinnamon, cardamom, oats, 1/2 tablespoon chia seeds, maple syrup, and coconut butter to a bowl and refrigerate overnight. Then, top with strawberry-chia jam, pepitas, and buckwheat groats.