Quick, easy and delicious, this gluten, dairy and sugar free Coconut Milk Oatmeal with Chia Seeds is sure to become one of your new candida diet breakfast go-to recipes.
And unlike most oatmeal recipes, it is completely sugar free, so there is no added refined sugar, honey or maple syrup. Instead we focus on healthy fats to create a creamy and indulgent oatmeal that does not leave you missing the sweetness.
This recipe incorporates healthy fats from the coconut milk, chia seeds and almonds to provide you with long-lasting energy, and a full-feeling without spiking your blood sugar.
If you're feeling a little extra, why not try this sugar free Chocolate Baked Oats recipe - it's just like eating dessert for breakfast!
💕 Why You'll Love This Recipe
This Chia and Coconut Milk Oatmeal was a breakfast staple when I was following the candida diet, so I’m sure you will love it too as it is…
As with all oatmeal, the fun is always in the toppings. A generous dollop of almond or hazelnut butter is an absolute must and can make or break the recipe. Other topping ideas from the candida diet approved foods list include crushed nuts (be it raw or roasted), coconut flakes and chia seeds.
This recipe makes a generous portion for one person. Alternatively, it can be shared between two, enjoyed cold, or reheated the next day.
- Organic oats
- Creamed coconut OR coconut milk
- Chia seeds
- Ground sweet cinnamon
- Almond butter
- Chopped whole almonds (optional)
It’s as simple as combining all of the ingredients in your saucepan and stirring until the flavours have all melded together and the oats have cooked.
1. Add the ingredients to a saucepan and heat on high while stirring continuously until the porridge starts to blip and thicken.
2. Once this happens, bring your heat down to a very low simmer. Your porridge will continue to cook, but this way you only need to stir it occasionally.
2. Serve hot with your favourite toppings.
✨ Top Tips
- To avoid any lumps of creamed coconut, chop it into small pieces before adding to the pan so that it melts more quickly.
- There's no need to worry - if the oatmeal is too thick, simply add more water. If it's too watery, allow it to cook off a little while longer, or melt in some more creamed coconut.
I love to use creamed coconut in this recipe, but you could also substitute for 200ml of coconut milk and reduce the water slightly.
Don't have chia seeds? Try substituting with the same amount of ground flaxseed.
More Candida Diet Breakfast Recipes
Coconut Milk Oatmeal with Chia Seeds - Completely Sugar Free
- 70 g organic oats
- 5 g creamed coconut
- 1 tablespoon chia seeds
- 1 teaspoon ground sweet cinnamon
- 385 ml water
- 1 tablespoon almond butter
- chopped whole almonds optional
- Add the oats, creamed coconut, chia seeds, cinnamon and water to a saucepan and place on a medium to high heat. Stir continuously.
- Once the porridge starts to come to a boil, turn the heat down to low.
- Stir often to ensure that the bottom does not stick.
- The porridge is cooked once it reaches a desirable consistency. The longer you leave it, the thicker it will become.
- Serve the porridge hot with a generous tablespoon of almond butter. Add crushed almonds, a splash of plant milk, coconut flakes or chia seeds for added texture.