Today I am sharing another oatmeal variation. This variation was inspired by a Filipino rice pudding made with sticky rice, coconut milk, sugar and corn. This one I am calling, Coconut & Sweet Corn Oatmeal. A simple oatmeal, simmered in coconut milk and made special with the addition of corn and shredded coconut. It works, trust me. The coconut milk gave a nice creamy coconut flavor to the base oatmeal, and the sweet corn gave added sweetness, but more importantly bits and pieces of corn in every spoonful.
You can never go wrong with oatmeal for breakfast. It is super easy to make, budget friendly, very versatile and a very warming and comforting breakfast to keep your morning starting right. I had made quite a lot of oatmeal variations, in fact, I made it my mission last year to post 1 oatmeal variation per month. I thought after doing that for 1 year I will be so bored with eating oatmeal. I was actually wrong. Even after accomplishing my mission, It had become a part of my breakfast routine. Oatmeal for breakfast at least 2 -3 times a week and more often during rainy and cold season.
Types of Oatmeal
Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.
Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.
Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.
Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.
Flavor of the Month: Coconut Sweet Corn Oatmeal
Coconut Sweet Corn Oatmeal, how does that sound to you? In the Philippines, coconut is one ingredient that we often use for most of our dessert and savory cooking. Even after moving here in Canada, that is one thing that I carried with me in my cooking.. Coconut. I love anything with coconut, both savory and sweet. As I mentioned above, this variation was inspired by a Coconut Corn Rice Pudding that we have in the Philippines. I plan to share that as well, hopefully sooner than later. The idea is to simmer the oats in coconut milk to give it a touch of coconut flavor. Then some shredded coconut is added and some corn.
There are 2 types of corn that you can use to make this. There is a canned Cream of Corn. This has a thick sauce consistency with broken pieces of corn. I like using this as this make the oatmeal even creamier and more flavorful. The other option is the canned Corn Kernel. This do not have sauce, but more of water and the corn are in while pieces. This gives more texture as the corn pieces are whole. Either one works, it is more of preference and perhaps what is available in your place.
- 1/4 cup Rolled Oats
- 1 3/4 cup Coconut Milk
- 1 tablespoon Palm Sugar or Brown Sugar (can be substituted with other sweetener of your choice)
- 1 teaspoon Chia Seed – optional
- 2 teaspoon powdered Flax Seed – optional
- 1 tablespoon Shredded Coconut
- 1/4- 1/3 cup Sweet Corn Cream (or Corn Kernel)
- 2 tablespoon Sweet Corn Cream or Corn Kernel – for toppings
- Make the Base Oatmeal: Pour milk in a pan. Add rolled oats and simmer in medium heat for about 10 minutes. Make sure to stir from time to time to avoid sticking at the bottom and from forming a “film” or “skin” on top. Add cream of corn or corn kernel, shredded coconut, palm or brown sugar and chia seed. Stir and cook for another 5 minutes. You can serve it at this stage but if you want a smoother creamier consistency, cover and cook in low heat for another 10 minutes. Taste and adjust sweetness as desired. The consistency of the oats will thicken as it cools, if you are serving it immediately, you can cook it a little bit longer to get a thick consistency. Cooking time is flexible, cook less or more time to adjust to the texture and consistency that you prefer.
- Serve: Transfer oatmeal in a bowl and top with remaining cream of corn or corn kernel and shredded coconut.
One tip when reheating it, add few spoonful of water or milk to thin out the consistency. The oatmeal with or without chia seed will thicken as it cools, even more when refrigerated. So to bring it back to nice consistency, you need to add a little bit of liquid. For single serving, add 1-2 tbsp of liquid and stir then simply pop it in the microwave for 1 minute. take it out and stir again, adding more liquid as necessary to achieve the consistency that you like. Add corn on top and return to microwave for another minute. Remove and add more toppings as desired. Easy breezy! Enjoy
I am using quite a lot of liquid here because I like my Oatmeal consistency to be not too thick and also because I like to cook it longer than 15 minutes for a smoother creamier texture. Also, chia seed absorbs liquid and makes a jelly like consistency. If you like a thick oatmeal, use 1 1/4 cup of liquid but bear in mind that the oatmeal thickens as it cools. If you are making it ahead of time (overnight), I suggest use 1 3/4 cups of liquid so that it wouldn’t be too thick the following day.
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