Coconut Custard Oatmeal

Did I mention it's high-protein?

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If coconut cream pie went to the health spa, she would become this coconut custard oatmeal. Topped with toasted coconut and fresh blueberries and drizzled with coconut milk, this rich and creamy oatmeal is the perfect cross between a hearty filling breakfast and a decadent dessert.

If you’ve never stirred an egg into your oatmeal before, it can sound a little strange—but I promise it’s absolutely worth it. In addition to packing in extra protein, the egg brings an incredible creamy texture to the oatmeal, almost like pudding. Or in this case, coconut pudding.

(From left to right: cooked oatmeal before egg; cooked oatmeal after egg; folding in brown sugar and coconut chips.)

Adding egg to hot oatmeal is a teeny bit risky—there’s potential to scramble the egg if the oatmeal is too hot—but cooling the oatmeal with cold water before stirring in the whisked egg helps mitigate that risk. When the oatmeal goes back on the stove, continual stirring and moderate heat ensure the egg will warm gently and evenly so it thickens the oatmeal without overcooking or scrambling.

If you want to make this oatmeal ahead, you can cook it (including the egg) up to three days in advance and store in an airtight container in the refrigerator. I recommend adding a tablespoon of water when you reheat, and either heating in a pan on medium-low, stirring constantly, or in 30-second increments in the microwave, stirring between intervals, until it’s warmed through.

You can top this oatmeal anyway you like. I opted for more coconut milk, toasted coconut, and fresh blueberries, but you could use any fresh fruit or berry you want—and if you want to really lean into the coconut cream pie vibes, you could even top it with a little coconut whipped cream!

Enjoy!

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Coconut Custard Oatmeal

(Serves 1)

½ c. coconut milk, well shaken, plus more for drizzling

½ c. old-fashioned (rolled) oats

1 c. water, divided

¼ tsp. kosher salt

1 large egg, room temperature

1 tbsp. light brown sugar

1 tbsp. flaked coconut, toasted, plus more for topping

¼ c. fresh blueberries, for topping

Equipment: small pot, spoon

Instructions

In a small pot, combine coconut milk, oatmeal, ¼ teaspoon kosher salt, and ½ cup water. Bring to a simmer over medium-high heat; reduce heat and simmer until liquid is absorbed and oats are tender, 3-4 minutes.

Meanwhile, in a medium bowl, whisk egg until blended. Set aside.

When oats are cooked through, remove pot from heat and whisk in ½ cup cold water. Whisking constantly, slowly pour in beaten egg.

Set pot back over medium heat and cook, stirring constantly, until oats are thickened and creamy, 1-2 minutes. Avoid allowing the oatmeal to boil, as this may cause an overly eggy flavor in the oatmeal. Stir in brown sugar and 1 tablespoon toasted coconut.

Serve drizzled with more coconut milk and topped with fresh blueberries and more toasted coconut.

Originally posted April 27, 2025.