Name: Filipino Oatmeal Bowl
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 cup quick-cooking oats ((rolled can be used for chewier texture)); 1 cup coconut milk ((fresh is better, canned works)); 1/2 cup water ((to loosen the mixture)); 1 piece ripe banana ((sliced)); 1-2 tablespoons honey ((or muscovado sugar for deeper flavor)); pinch of salt; toasted coconut flakes ((for topping)); optional add-ins ((chia seeds, cinnamon, or vanilla extract))

Jump to Recipe Print Recipe

Ever jumped outta bed hungry and just thought, “Why does breakfast always seem… boring?” Filipino Oatmeal Bowl came to my rescue – the Coconut, Banana & Honey combo is literally a morning energy jackpot. No lie, I used to dread oatmeal. Thought it was bland. Cardboard-adjacent, ya know? But this Filipino spin transforms it from blah to whoa, in like, 10 minutes flat. Wanna skip greasy silog but still have something that tastes like a hug? This bowl is your golden ticket.

Ingredients and Substitutions

Alright, let’s keep it real simple, promise. You’ll need:

1 cup quick-cooking oats (you could go with rolled, but they’re chewier)
1 cup coconut milk (fresher the better, but canned totally works)
1/2 cup water (to help loosen it up)
1 ripe banana, sliced
1-2 tablespoons honey (or muscovado sugar, if you want that deep Filipino flavor)
Pinch of salt
Toasted coconut flakes for topping (I mean, try to find them, but don’t panic if you can’t)
Optional: sprinkle of chia seeds, pinch of cinnamon, or even a glug of vanilla extract

If you’re outta honey, maple syrup does the trick. No bananas? Mango slices are on-point. This dish forgives, trust me. Sometimes I even toss in crunchy peanut butter when nobody’s looking – wild, right?

“I turned to Filipino Oatmeal Bowl after getting sick of cereal every morning. Never going back. My kids clean their bowls every single time!” – Mina from Manila

Instructions

Let’s get cooking. Not even joking, this part’s faster than waiting for your coffee to brew.

In a small pot, pour in the coconut milk and water. Bring to a good simmer over medium heat – doesn’t need to bubble up wild, just get warm and cozy.
Add your oats and a pinch of salt. Stir constantly. Oats like to clump and nobody likes weird oatmeal lumps.
After about 2-3 minutes (quick oats are speedy), watch as it thickens. Once it looks creamy, add sliced banana right in there.
Take it off the heat. Stir in honey – start with one tablespoon, add more if you need your morning sugar rush.
Scoop into bowls. Top with toasted coconut flakes. (I like extra, no apologies.) Drizzle a tad more honey if you’re feeling fancy.

That’s seriously all there is. Breakfast is done in the blink of an eye.

Cooking Tips

Okay, some tips, from someone who has messed up oatmeal more often than you’d think. Coconut milk can go from velvety to split if you crank the heat too high, so keep things gentle. Use the ripest banana you can find – more brown spots, the better for sweetness. Oats soak up flavor, so do a taste test before you plate it up. Too thick? Add a tablespoon or two of water. Too runny? Let it simmer half a minute longer.

And you know the golden rule: Stir and scrape the bottom. Burnt oats? Not cool. If you want extra umami (yes, it’s a thing), try a teensy pinch of salt on top before serving, brings all the flavors up a notch. For those with extra time, a quick search for kid-friendly Filipino recipes always gives me new topping ideas.

Variations of Arroz Caldo

I know, this isn’t exact Arroz Caldo, but stick with me here, since Filipino Oatmeal Bowl sometimes gets that comfort food rep like the OG chicken porridge. Some mornings, I get nostalgic and wanna channel those arroz caldo vibes, so I’ll add ginger when simmering the oats, maybe a handful of shredded chicken breast (leftover rotisserie? Why not?). It’s not traditional, but man, it hits that spot when you’re feeling tired or achy. A squeeze of calamansi on top – chef’s kiss.

Other Filipino families I know sprinkle chopped nuts for crunch or toss in a dollop of ube halaya for color and dreaminess. Don’t let “rules” stop you here. Mix, match, swap out. Your bowl, your jam. If you’re wanting something more classic, check out this Arroz Caldo Filipino Chicken Rice Porridge recipe too – you’ll see why folks love it for rainy days.

Cultural Significance of Arroz Caldo

Here’s a fun fact – in the Philippines, arroz caldo is the chicken porridge you reach for when you’re down with a fever or homesick. Street vendors sell steaming pots during typhoon season. My Lola always had a pot on the stove when someone sneezed (classic grandma move). This Filipino Oatmeal Bowl isn’t the real-deal arroz caldo, but it borrows that spirit. Comforting, nourishing, easy to share. It’s breakfast that makes you feel like someone is giving you a pat on the back, saying “Kaya mo yan!”. Food isn’t just fuel out here…it’s memories, tiny victories, and sometimes – total messes cleaned up with a smile.

Common Questions

What makes Filipino Oatmeal Bowl different from regular oatmeal?
The coconut, banana, and honey combo is typical of Filipino treats and makes it taste tropical, not boring. The coconut milk especially gives it a creamy, almost dessert-like vibe.

Can I meal-prep this ahead of time?
Totally. Make a big batch and just reheat with a splash of coconut milk in the microwave. Top right before eating so the coconut stays crunchy.

Is there a way to turn this savory?
Yep. Skip the banana and honey, use ginger and maybe shredded chicken, and add a touch of fish sauce. Suddenly, it’s a wild cousin to arroz caldo.

Can kids eat this?
Mine do! In fact, they fight over it. Just go easy on any toppings that could be a choking hazard, like big nuts.

What if I can’t find coconut milk?
You can sub in regular milk or even almond milk, but the taste won’t have that Filipino spin. Still good, though.

Pinoy Breakfast? 100% Worth a Try

Okay, if you’re one of those people who think oatmeal is boring, trust me—try this Filipino Oatmeal Bowl once and you’ll never look at breakfast the same way. It’s so nourishing, flexible, and straight-up delicious. Wanna go deeper? There are fantastic resources out there, like Filipino Chicken Porridge (Arroz Caldo) on Food52 and Arroz Caldo (Filipino Chicken Rice Porridge) – Obsessive Cooking … for a more traditional path. No matter if it’s rainy or you’re just tired, give this a go and your breakfast will feel five-star. You deserve it.

Print Recipe