The 2-Ingredient Breakfast My Kids Love

Breakfast time in a busy household can be a huge struggle for many families. Trust me—I feel you! I frequently find myself rushing in the morning to pack lunches, get kids out the door for the bus, and maybe—just maybe—find time to brush my own teeth. 

Oatmeal is a classic fast breakfast and something my kids will actually eat. The microwaveable variety is fine in a pinch, but my kids have taken to this version of stovetop oatmeal that has just two ingredients but tastes completely upgraded. 

I like to use steel-cut oats for this recipe, which take longer to cook but can be prepped well in advance for quick reheating. The other ingredient? Coconut milk! It creates a naturally sweet and coconut-infused breakfast bowl that my kids rarely get bored of. (Especially if I let them add sprinkles to their bowls!) 

What Type of Oatmeal To Use

I keep a few different kinds of oatmeal in my pantry and the type I reach for depends on my time and planning. The gold standard here is steel-cut oats, which have the best texture for oatmeal in my opinion, but do require about 30 minutes of cooking time. Crucially, steel-cut oats can be made ahead in a big batch and store perfectly in the fridge for up to a week, making the time investment upfront more than worth it.

If I don’t have the time for steel-cut oats, I prefer rolled oats over quick-cooking oats in this recipe. Rolled oats cook very quickly but don’t turn to mush like the quick-cooking variety. 

Adding Coconut Milk To Oatmeal

Any canned coconut milk should work fine here, but I wouldn’t use coconut cream, which is too thick. Whichever coconut milk you choose, be sure to shake the can really well and stir it when you open it. Coconut milk separates as it sits and you want it to be completely mixed before measuring. 

Make-Ahead and Reheating Tips

If you are using steel-cut oatmeal (my favorite), I recommend doubling the recipe and storing it in the fridge for later. It will keep well for up to a week in the fridge in an airtight container. 

When you want to reheat the oatmeal, measure out 3/4 cup of the pre-cooked oatmeal and add a splash of water. Microwave it for 2 minutes, and it will be just like freshly cooked oatmeal. 

How To Make My 2-Ingredient Coconut Oatmeal

To make four servings, you’ll need:

• 2 to 2 1/2 cups water
• 1 cup canned coconut milk (shaken and stirred well before measuring)
• 1 cup steel-cut oats
• Toppings of your choice, optional

In a small saucepan, combine 2 cups of the water and the coconut milk. Bring to a simmer over medium heat. Stir in the oatmeal and turn the heat down to low. Cook, stirring occasionally, until the oatmeal is tender and the liquid is absorbed, about 25 minutes. If the oatmeal is looking really dry, add the remaining 1/2 cup water to the pot. If it is looking too thin, continue to simmer the oatmeal until it thickens.

Serve the oatmeal immediately with your favorite toppings or store in the fridge for later. The oatmeal will keep for up to 1 week in an airtight container in the refrigerator and can be reheated in the microwave. 

Topping Ideas

This 2-ingredient coconut oatmeal is completely delicious with nothing else on it. But, if you want to kick it up a notch or let your kids jazz up their versions, here are a few ideas:

• Toasted coconut: An obvious choice, but toasting some coconut flakes and then adding them to the top of the oatmeal adds even more coconut flavor and some crunchy texture.
• Fresh berries: Strawberries, blueberries, or raspberries all work well with this oatmeal.
• Butter and cinnamon: This combo makes for an extra decadent coconut bowl. It’s almost dessert for breakfast! 
• Go savory: Believe it or not, coconut can be a base for savory oatmeal as well as sweet. Top it with some crumbled bacon, an egg, and chives!