Vegan Coconut Curried Oatmeal With Blistered Tomatoes

No animal products? No problem.

May 22, 2025

Want to start your day with a kick? Try this cozy bowl of curried vegan oatmeal made with bold chili oil, sweet blistered tomatoes, and creamy coconut yogurt for a plant-based breakfast that’s anything but boring.

Cooks’ Note

Not vegan? Swap the coconut yogurt for plain Greek yogurt and top it all off with a soft-boiled egg to bump up the protein content to an impressive 25 grams per serving.

Ingredients⅓

cup rolled oats

⅓

cup canned chickpeas, rinsed and drained

2

Tbsp. hemp seeds

⅔

cup unsweetened coconut milk

1

tsp. olive oil

1

clove garlic, crushed

5

cherry tomatoes, halved

2

Tbsp. plain coconut yogurt

1

tsp. chili oil

Flaky salt to taste

PreparationStep 1In a bowl, combine oats, chickpeas, hemp seeds, and coconut milk. Mix well, then transfer to a glass container and refrigerate overnight.

Step 2In the morning, heat a small pan over low to medium heat. Once the pan is hot, add olive oil, coating the pan evenly. Next, add garlic and tomatoes to the pan and sauté until the tomatoes are soft and blistered, about seven minutes.

Step 3Heat the oat mixture in a bowl in the microwave for 60 to 90 seconds, then top with coconut yogurt, cooked tomatoes, chili oil, and flaky salt.