Fresh Valentines Day Cupcakes Oatmeal Bowl with Pomegranate and Toasted Coconut
A cozy, colorful breakfast bowl inspired by cupcake flavors, featuring creamy rolled oats cooked with vanilla almond milk, topped with fresh pomegranate seeds and toasted shredded coconut. Quick, easy, and perfect for Valentine’s Day or any morning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (90 g) rolled oats (old-fashioned)
- 2 cups (480 ml) vanilla almond milk (or dairy/oat milk)
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ cup (75 g) fresh pomegranate seeds
- ¼ cup (15 g) toasted shredded coconut
- ¼ cup (60 g) Greek yogurt or coconut yogurt (optional)
- A pinch of salt
Instructions
- Toast the shredded coconut: Place ¼ cup (15 g) of shredded coconut in a dry skillet over medium heat. Stir frequently for 3–5 minutes until golden brown and fragrant. Remove immediately to prevent burning and set aside.
- Cook the oats: In a medium saucepan, combine 1 cup (90 g) rolled oats with 2 cups (480 ml) vanilla almond milk and a pinch of salt. Bring to a gentle boil over medium heat, then reduce heat and simmer.
- Add flavorings: Stir in 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 2 tablespoons honey or maple syrup. Continue to cook for 5–7 minutes, stirring occasionally, until oats are creamy and tender but still have a slight chew. If it gets too thick, add a splash of milk to loosen.
- Check texture and taste: The oats should be soft but not mushy, with a cozy spiced aroma. Taste and adjust sweetness if needed.
- Assemble the bowl: Spoon the hot oatmeal into serving bowls. Top generously with ½ cup (75 g) fresh pomegranate seeds and the toasted coconut.
- Optional creamy touch: Add a dollop of Greek yogurt or coconut yogurt (about ¼ cup / 60 g) on top for extra richness and tang.
- Serve immediately: Enjoy warm for the best flavor and texture. If desired, drizzle a little extra honey on top for added sweetness.
Notes
Toast the shredded coconut yourself for best flavor and texture. Stir oats gently and cook over moderate heat to avoid burning. Use certified gluten-free oats for gluten-free diet. Frozen pomegranate seeds can be used if thawed. For vegan version, use maple syrup and coconut yogurt.
Nutrition
- Serving Size: 1 bowl (about half t
- Calories: 300
- Sugar: 10
- Sodium: 100
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 8
- Protein: 7
Keywords: Valentines Day, oatmeal bowl, pomegranate, toasted coconut, healthy breakfast, quick breakfast, vegan option, gluten-free, cozy breakfast