Coconut Curry Oatmeal with Toasted Almonds and Dates

A warm and comforting breakfast oatmeal infused with coconut milk, curry powder, and topped with toasted almonds and dates. A unique and flavorful way to start your day.

Prep Time

5 minutes

Total Time

25 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.53/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dinner•Dessert

Cuisine:

Indian•Thai

Mood:

Comfort Food

Ingredients

Servings

1cupRolled Oats(Old-fashioned oats are recommended for texture)

£0.20

2cupsFull-Fat Coconut Milk(Use canned coconut milk for richness)

£1.50

0.5cupWater(Adjust to desired consistency)

1teaspoonCurry Powder(Use your favorite blend; adjust to taste)

£0.05

0.3teaspoonGround Ginger(Optional, for extra warmth)

£0.02

PinchSalt(To balance the flavors)

To tasteMaple Syrup or Agave Nectar(For sweetness (optional))

£0.30

0.3cupAlmonds(Slivered or chopped)

£0.60

4Dates(Pitted and chopped)

£0.40

2tablespoonsShredded Coconut (optional)(For added coconut flavor and texture)

Total Cost

£3.07

£1.53 per serving

Instructions

1.
If toasting almonds: Toast almonds in a dry pan over medium heat, stirring frequently, until fragrant and lightly golden. This takes about 3-5 minutes. Remove from pan and set aside.
2.
In a medium saucepan, combine coconut milk, water, rolled oats, curry powder, ground ginger (if using), and salt.
3.
Bring the mixture to a simmer over medium heat, then reduce heat to low.
4.
Cook, stirring occasionally, for 15-20 minutes, or until the oats are cooked through and the oatmeal has reached your desired consistency.
5.
Remove from heat and stir in maple syrup or agave nectar (if using) to taste.
6.
Divide the oatmeal into bowls.
7.
Top with toasted almonds, chopped dates, and shredded coconut (if using).
8.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

70g

27% of RDA

Fat

48g

69% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

28 g

31% of RDA

Sodium

130 mg

6% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Adjust the amount of curry powder to your preference. Start with less and add more as needed.

For a creamier oatmeal, use more coconut milk and less water.

Other toppings you could use include: chopped nuts, seeds, fresh fruit, or a drizzle of coconut cream.

You can meal-prep this by making a larger batch and storing it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if needed.

Experiment with different spices, like turmeric, cumin, or coriander, to customize the flavor profile.

Cooking Equipment

Stovetop

Small pan (optional for toasting almonds)

Wine Pairings

No wine pairing suggestions available for this recipe.

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