Heat a small saucepan over mediumhigh heat. Add coconut flour, coconut milk, shredded coconut. Whisk until the mixture nearly comes to a boil (it should be thick). You may need to adjust the coconut flour and/or coconut milk, depending on the consistency of your coconut flour.
Reduce heat to low for 2-3 minutes and then add the egg. Make sure the mixture is fairly cool when you add the egg so that it does not scramble. To be safe, you may want to remove the saucepan from the heat to place the egg into the mixture.
Whisk the egg into the mixture another 2-3 minutes until it is fully combined with the batter and thickens more.
Transfer oatmeal to a bowl and top with your favorite oatmeal toppings before devouring!
Pro Tip: Leftovers can be refrigerated overnight and warmed in the microwave or on the stove the next morning by adding a little coconut milk to thicken it. Just be sure to check on it and stir periodically as you microwave it to be sure it has enough liquid to avoid burning.