Creamy Coconut Maca Oats

I'm really excited to share this one with you because this has to be the creamiest and most moorish porridge that I've made in ages! It was sweet and coconutty, tummy warming, and so incredibly easy to make. Honestly, I would have made another bowlful straight away if I hadn't been rushing off to work. It was that good. 

The wonder ingredient behind this bowl is the coconut flour. Although I regularly use coconut flour in my pancakes, cakes, and even baked oats, I'd never actually added it to my regular porridge before. Oh boy, I'd been missing out! I assure you it's worth giving a go if you haven't tried it already. 

Here's a little 'spotlight' on coconut flour (as it's seriously awesome) to maybe inspire you to give it a try and hunt some down for yourself: 

  • It's made from the dried meat of coconuts, finely ground into a flour (so is 100% natural goodness).
  • It's high in dietary fibre (approx. 40%) and low in carbohydrates (approx 20%) so contains a low G.I (glycemic index). It's high in fibre content means it absorbs more liquid that other 'regular' flours. *Take note of this as you'll need to either reduce the amount of flour, or increase the amount of liquid when baking with it!
  • It's contains healthy fats in the form of MCT's (medium chain trigylcerdies)
  • It's rich in plant protein. 
  • It's gluten free. 
  • It's naturally sweet, so is great for baking. 

Now I know that some of those in the 'paleo' sphere make a version of porridge using just coconut flour, but I like my oats far too much to part with them! For me, porridge without oats really isn't porridge at all... I chose to use coconut milk as the liquid in this recipe and topped my porridge with a coconut almond butter (by Pip & Nut) to enhance the coconutty taste even more. Combined with the sweet and malty addition of the maca powder, this one is a winner.

Now for the recipe... 

Creamy Coconut Maca Oats

Time: 10-15 minutes

Serves: 1

Vegan. Dairy free. Gluten free.


  • 50-100g oats (very much dependent on your appetite!)
  • 2 tbsp coconut flour 
  • 1-2 tbsp unflavoured vegan protein powder
  • 1 tsp maca powder
  • 1 tsp sweetener (optional, depending on your desired sweetness)
  • 1/2 tsp vanilla extract
  • A pinch of sea salt
  • 200ml coconut milk 
  • Approximately 100ml of water (but maybe more depending on your desired consistency) 
  • Toppings of choice such as greek/coconut yoghurt, nut butter, nuts/seeds, coconut flakes, raisins, dried mulberries, fresh berries or banana. 


  • Simply add all the ingredients (except the toppings) into a small saucepan.
  • Cook on a low heat on the hob for 3-4 minutes, stirring regularly, until thickened. 
  • Serve straight away with your toppings of choice. 

*I've been using coconut flour by a brand called Sukrin UK as I love their products. I find they are really high quality, always priced competitively prices, and are incredibly versatile. However, there are a number of other brands on the market which should work just as well.

As always, make sure to tag me @mylifeisforliving, use the hashtag #mylifeisforliving, or comment below if you give any of my recipes a try or if you have any questions! 

Until next time,

Hannah x