Coconut Curry Oatmeal – Savoury Breakfast

A delicious savoury and gluten-free breakfast porridge

I love savoury breakfasts and when my friend Paula told me about the miso oatmeal that she makes for breakfast, I thought I would give a try to savoury oatmeal and it is unbelievably delicious! I did not have any miso so I tried with curry and coconut, and I have been making it regularly!

I add chopped almonds and radishes for a crunch and it makes the texture so lovely. The best thing of all is that it is cleanse friendly :)

Coconut Curry Oatmeal

Coconut Curry Oatmeal - Savoury Breakfast
Prep time
Cook time
Total time
Serves: 2
  • 1 teaspoon coconut oil
  • 1 cup rolled oats
  • ½ cup unsweetened coconut
  • 1½ cup almond milk (you could also use coconut milk but I wanted a light version)
  • 7-8 almonds, chopped
  • 3 radishes, 2 cubed and 1 sliced
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • Salt and pepper to taste
  1. In a small pot, melt the coconut oil on medium heat.
  2. Add the oats and coconut and fry for 1 minute.
  3. Incorporate the almond milk, curry, turmeric, cumin, salt and pepper.
  4. Cook for about 5 minutes while stirring regularly.
  5. Remove the porridge from the heat.
  6. Stir in chopped radishes and half of the almonds.
  7. Serve into bowls, and garnish with the rest of the almonds, sliced radishes and a bit of coconut.
  8. Enjoy!
Note: I sometimes make a double batch and reheat it the next morning. It is still delicious reheated and it makes for a very quick and delicious breakfast!


Coconut Curry Oatmeal


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