You are currently viewing Coconut and grapefruit oatmeal breakfast bowl

Coconut and grapefruit oatmeal breakfast bowl

A bowl of oats with tropical flavours and fruit is the best way to start the day, especially in summer. Make this coconut and grapefruit oatmeal breakfast bowl in 20 minutes!


1 × 400 ml tin coconut milk
½ cup water
2 cups oats
½ tsp salt
2 tsp honey
1 tsp vanilla essence
1 grapefruit, cut into segments, to serve
¼ cup coconut flakes, toasted, to serve
¼ cup cashew nuts, toasted, to serve
2 tsp honey, to serve

1. Bring coconut milk and water to a boil in a pot over medium heat. Add the oats and salt and reduce the heat. Simmer for 5 minutes, stirring occasionally, until liquid has been absorbed and the oats are soft.
2. Mix in the honey and vanilla essence.
3. Dry-fry grapefruit in a hot pan until slightly caramelised, about 3–5 minutes.
4. Top the oats with grapefruit segments, coconut flakes and cashew nuts. Drizzle with honey.

Recipe & styling: Kate Turner
Photography: Sean Dollery //

For an even sweeter option, try our sesame oats with fig jam!

0 / 5. Vote count: 0