Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream Recipe

ByNaomi Fletcher
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Introduction

This Toasted Oatmeal with Strawberry Chia Jam is a delightful twist on a classic breakfast favorite. Nutty toasted oats combine with a fresh, naturally sweetened strawberry jam and a creamy coconut whipped cream for a nourishing start to your day.

A close-up of a square oat bar at the bottom, golden brown and crumbly with a rough texture. On top of it, there is a thick layer of bright red berry jam with visible seeds and a glossy look. Above the jam, a smooth white cream layer is spread evenly. On the cream, several halved fresh strawberries with a shiny red surface are placed, some with small crumbs sprinkled over them. All this is served on a round white plate, set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (90g) Thick-cut Rolled Oats
  • 1.5 cups (350ml) Unsweetened Almond Milk
  • 0.5 cup (120ml) Water
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Sea Salt
  • 1 tsp Ground Cinnamon
  • 2 cups (300g) Fresh strawberries, hulled and quartered
  • 2 tbsp (24g) White Chia Seeds
  • 1 tbsp Lemon Juice
  • 2 tbsp Maple Syrup
  • 1 can (400ml) Full-Fat Coconut Milk, chilled overnight
  • 0.5 tsp Vanilla Extract

Instructions

  1. Step 1: Prepare the jam by cooking the strawberries and lemon juice in a small saucepan over medium heat for 8–10 minutes, mashing the fruit with a fork as it softens. Stir in the chia seeds and 2 tablespoons of maple syrup, then remove from heat and let thicken.
  2. Step 2: Dry-toast the oats by placing them in a medium skillet over medium-high heat. Keep shaking or stirring the pan constantly for 3–5 minutes until the oats turn golden and emit a toasted popcorn aroma.
  3. Step 3: Add the almond milk, water, vanilla bean paste, sea salt, and ground cinnamon to the skillet with the toasted oats. Lower the heat and simmer for 5–7 minutes, stirring occasionally, until the liquid is mostly absorbed but the oats remain textured.
  4. Step 4: Scoop the solid coconut cream from the chilled can into a cold bowl, leaving the liquid behind. Add vanilla extract and whip with a hand mixer for about 2 minutes until light and fluffy.
  5. Step 5: Divide the toasted oatmeal evenly between two bowls. Top each serving with a generous swirl of the strawberry chia jam and a dollop of the whipped coconut cream before serving.

Tips & Variations

  • For extra crunch, sprinkle toasted nuts or seeds on top just before serving.
  • Swap almond milk for oat or soy milk if preferred.
  • Use frozen strawberries if fresh aren’t available, just add a minute to cooking time.
  • Chill the coconut milk for at least 12 hours to ensure the cream separates well for whipping.

Storage

Store any leftover strawberry chia jam in an airtight container in the refrigerator for up to 5 days. The toasted oatmeal is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated with a splash of almond milk to loosen the texture. Coconut whipped cream is best served fresh and does not rewhip well after storage.

How to Serve

A square slice of crumbly, light brown oat bar forms the bottom layer, topped by a thick, deep red layer of berry jam with visible seeds and a glossy, somewhat chunky texture. Above the jam is a smooth, creamy white layer of whipped cream or yogurt, slightly spread but still thick. The top layer consists of several pieces of fresh strawberries, bright red with some green seeds visible, adding color and freshness. The dessert sits on a simple white plate with a slightly raised rim, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry chia jam ahead of time?

Yes, the jam can be made up to 3 days in advance and kept refrigerated. Just give it a good stir before serving.

What if I don’t have vanilla bean paste?

You can substitute with 1 teaspoon of pure vanilla extract in the oatmeal and omit it in the coconut cream if desired.

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Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream Recipe

★★★★★

4.7 from 149 reviews
  • Author: Naomi
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

This Toasted Oatmeal with Strawberry Chia Jam recipe offers a warm, comforting breakfast bowl bursting with natural sweetness and texture. Thick-cut rolled oats are dry-toasted to enhance their nutty flavor, then simmered gently in almond milk with hints of vanilla and cinnamon. A vibrant strawberry chia jam, cooked with fresh strawberries and lemon juice, adds a bright, fruity contrast. Finished with a dollop of airy coconut whipped cream, this wholesome dish is perfect for a nutritious, indulgent morning treat for two.

Ingredients

Scale

Oatmeal

  • 1 cup (90g) Thick-cut Rolled Oats
  • 1.5 cups (350ml) Unsweetened Almond Milk
  • 0.5 cup (120ml) Water
  • 1 tsp Vanilla Bean Paste
  • 1 pinch Sea Salt
  • 1 tsp Ground Cinnamon

Strawberry Chia Jam

  • 2 cups (300g) Fresh Strawberries, hulled and quartered
  • 2 tbsp (24g) White Chia Seeds
  • 1 tbsp Lemon Juice
  • 2 tbsp Maple Syrup

Coconut Whipped Cream

  • 1 can (400ml) Full-Fat Coconut Milk, chilled overnight
  • 0.5 tsp Vanilla Extract

Instructions

  1. Prepare the jam: In a small saucepan over medium heat, combine the quartered fresh strawberries and lemon juice. Cook for 8 to 10 minutes, mashing the fruit occasionally with a fork to break down the berries. Once softened, stir in chia seeds and 2 tablespoons of maple syrup, then remove from heat and allow the mixture to thicken into a jam consistency.
  2. Dry-toast the oats: Heat a medium skillet over medium-high heat and add the dry thick-cut rolled oats. Continuously shake or stir the pan for 3 to 5 minutes until the oats turn golden brown and emit a toasted popcorn aroma, enhancing their nutty flavor.
  3. Simmer the oats: To the toasted oats in the skillet, add almond milk, water, vanilla bean paste, sea salt, and ground cinnamon. Reduce the heat to medium-low and gently simmer for 5 to 7 minutes, stirring occasionally, until the liquid is mostly absorbed but the oats retain a pleasant textured bite.
  4. Whip the coconut cream: Carefully open the chilled can of full-fat coconut milk and scoop out the thickened solid cream into a chilled bowl, discarding or saving the remaining liquid for another use. Add vanilla extract and use a hand mixer to whip the coconut cream for about 2 minutes until it becomes light, fluffy, and billowy.
  5. Assemble: Divide the toasted oatmeal evenly between two serving bowls. Top each with a generous swirl of the strawberry chia jam, then finish with a dollop of the whipped coconut cream for a creamy, indulgent touch.

Notes

  • Ensure the coconut milk is chilled overnight to separate the cream perfectly for whipping.
  • If you prefer a sweeter oatmeal, add extra maple syrup to taste.
  • The strawberry chia jam can be stored in the refrigerator for up to 3 days.
  • Using thick-cut rolled oats provides a hearty texture, but old-fashioned oats can be used if needed.
  • For a vegan recipe, verify the vanilla bean paste and vanilla extract ingredients are vegan-friendly.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: toasted oatmeal, strawberry chia jam, coconut whipped cream, vegan breakfast, healthy oatmeal recipe, plant-based breakfast

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