Add coconut milk, vanilla extract, ground cinnamon to a medium size saucepan and bring to boil.
Add rolled oats, maple syrup to boiling coconut milk and mix. Simmer for 7-10 mins. Keep stirring in between to avoid burn at bottom of the pan.
Serve in individual bowls with drizzle of coconut cream and almond butter ( or nut butter of choice ).
Toppings are optional but they do add extra kick to oatmeal. I personally prefer wild blueberries with my coconut oatmeal, use any fruit of your choice!
Notes
Storage: Can store coconut oatmeal in an air-tight container in the refrigerator for up to 3 days, add fresh fruits before serve only. Can store in the freezer for a few months.