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