This one will convert anyone who claims to dislike oatmeal (as well as satisfy those who love it). There is some sort of mystical power in steeping steel-cut oats in coconut milk, but what makes this recipe even more unique is that you can add almost anything you are in the mood for….Bananas, coconut flakes, dried fruit, you name it! It compliments even the dreary summer days with its tropical flavors and warm spices. Served Chilled in the summer and warm in the winter it’s versatility is really only as endless as your creativity. We love to top ours with homemade compotes that utilize fruits from the farm, homemade granola, and honey. Used as a starter at the Inn, it can be filling enough by itself.
PREP – 15min
COOK – 15min
TOTAL – Overnight
- 2 Cups water
- 2 Cups Canned Coconut Milk
- 1 Cup Steel Cut Oats
- 4 T of seeds (Chia, quinoa, flax…)
- 1-2 Cups of Old Fashioned Oats
- 1-2 t Cardamom (to taste)
- 1-2 t Cinnamon (to taste)
- 1/2 Cup Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla
Microwave steel-cut oats, Coconut milk, and water in an 8 cup glass measuring cup or glass microwave safe bowl. Make sure it comes to a boil, 7-10 minutes (watch for boilovers). Stir and let stand for about 15 minutes to let the oats absorb.
Slightly cool on counter and then refrigerate overnight.
In the morning add seeds, old fashioned oats and cinnamon, cardamom, sugar, salt. and vanilla. Stir to combine.
Add extra coconut milk if necessary to make creamy or to reach a desired consistency. Taste.
Top with desired toppings. bananas, shredded coconut, dried fruit, nuts, honey, granola, berries, fruit compote, etc.
Shhhhh…. Don’t tell anyone, but for those chilly fall days when you start craving warm apple pie, you can substitute the coconut milk for apple cider and serve it warm with sliced apples and toasted nuts ;)