Make Ahead

Creamy Coconut Oats

January 17, 2019
Photo by Justine C.
Author Notes

A bowl of these luscious steel-cut oats is one of my go-to breakfasts. The recipe makes four portions - enough to share, or keep in the fridge and warm up through the week. —Justine C.

  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 1 cup steel-cut oats
  • 1/2 cup canned coconut milk
  • 2 1/2 cups water
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • your favorite toppings (for this bowl, I used sliced orange, pomegranate seeds and pistachios)
In This Recipe
Directions
  1. In a medium saucepan, bring the coconut milk and water to a boil over high heat.
  2. Add the oats and stir to combine. Once the mixture returns to a boil, reduce heat to medium low.
  3. Stir in sea salt, and simmer mixture for 15-20 minutes, partially covered, until oats are soft, but still a little bit chewy in the middle.
  4. Mix in the vanilla and cinnamon, distribute between your bowls, and add your desired toppings.

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