Coconut Steel Cut Oatmeal



Steel cut oats are the super food on tap for this month's recipe.  You may have heard of them but steered clear because they differ from the traditional rolled oats you're so accustomed to seeing. Well, steel cut oats are from the same plants but they aren't rolled in their processing.  They are also not steamed like regular oats before they are sliced and rolled to flatten. Rolled oats cook much faster and can be used in the raw form for overnight oats.  Steel cut oats take about 10 minutes to cook but are so worth it because the benefits outweigh it's flattened counterpart.

Steel cut oats are considered a power food.  They are an exceptional source of protein, soluble and insoluble fiber, vitamins and minerals.  Steel cut oats help improve blood sugar levels thanks to the beta-glucan and also help assist in lowering cholesterol.  

I partnered these powerhouse oats with coconut which is excellent for one's immunity as we quickly approach flu & cold season. Coconut's saturated fat also doesn't impact cholesterol.  Its antioxidant properties are known to slow down the aging process by protecting the body from harmful free- radicals. It also supports healthy hair, bones and teeth.  The benefits are vast!

This tasty breakfast can be prepped on Sunday and it can be warmed up quickly in the morning for up to 5 days.  Perfect quick breakfast idea!


After soaking overnight, drain the oats well.  In the meantime, in a large sauté pan, add the coconut oil over medium heat.

Add your drained steel cut oats and toast for 6-8 minutes, stirring frequently.  Once toasted, add the remaining ingredients - milk, flakes, sugar, cinnamon, vanilla, cardamom and salt.  Over low/medium heat, frequently stir the oats and other ingredients for approximately 10 minutes until the oats are softened and chewy. The coconut milk mixture will also thicken up beautifully.

Serve immediately.  If storing the remaining oats, let cool completely and then place in an airtight container and store in the refrigerator.  To reheat, add a bit more coconut milk or water to thin out the mixture, stir and reheat on the stove or microwave. Serve and enjoy.

Soak the steel cut oats in coconut milk or water - completely covering the oats. Cover and refrigerate overnight to soften and allowing the oats to cook much faster.

2 cups of steel cut oats
Coconut milk or water for soaking* (see notes above)
2 tablespoons of coconut oil for toasting
2.5 cups of coconut milk (unsweetened) for cooking
1/4 cup of coconut flakes
2 tablespoons of coconut sugar
1 tablespoon of ground cinnamon
1/2 teaspoon of ground cardamom
1 tablespoon of vanilla extract
1/2 teaspoon of sea salt


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