Coconut Lime Strawberry Oats

I am on a lime and a coconut kick – couldn’t help myself. Partly because it is the summer, and partly because it is a combination that always seems to work. From smoothies to cakes and ice cream this combo just always seems… right.

One morning my belly (and baby girl within) rumbled for some hearty oats and I knew just what flavor combination I would try. Fresh strawberries from the market and unsweetened coconut flakes sealed the deal on this delectable and delicious breakfast.

This breakfast is as easy as can be. For a little extra fat and oomph I used half full-fat coconut milk and half So Delicious unsweetened coconut milk. A bit of coconut oil also helped keep the tropical flavor going, while the lime helps brighten the whole dish up. Remember, coconut oil is great for a million things including cooking.


Two great reasons to add a bit of coconut oil to your meals, including your morning munch? Coconut oil is antibacterial, anti-fungal and anti-viral making it an amazing immune system booster while its high anti-oxidant content helps reduce inflammation. Talk about a heavy hitter! (not sure if I used that right… not the best with ‘sayings’ but you get the idea. Coconut oil is a powerhouse so pull out that Costco sized tub and use it!)

Strawberries and coconut have always been a good mix, and here they add texture, color and another layer of flavor. To sweeten this baby up I used good old fashioned honey. Honey is antibacterial, probiotic and can actually help your body regulate sugar which is great anytime and while you’re pregnant. Win win!

Coconut Lime Strawberry Oats

Serves 2

Prep: 5 minutes

Cook: 15 minutes


2/3 cup full fat coconut milk

2/3 cup So Delicious Unsweetened Coconut Milk

2/3 cup rolled oats

1 tablespoon coconut oil

1 tablespoon lime juice

1/2 lime, zested

1/2 cup strawberries, hulled and sliced

1/4 cup coconut flakes

honey, as needed


In a sauce pan on medium heat, combine milks and bring to a boil. Stir in oats, coconut oil, lime juice and half of lime zest. Cover and return to a boil, then reduce heat to medium-low and allow to cook for 8-10 minutes, until thick and creamy.

Divide oatmeal into two bowls. Top each with half of strawberries and half of coconut flakes. Drizzle with honey, sprinkle with remaining lime zest and serve.



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