I like all kinds of oatmeal, but the long cooking time makes steel-cut oats a little more special, because I don’t get to eat them that often. Who can be bothered to spend 30mins watching over a saucepan every day. A couple of years ago I started substituting different kinds of nut milks for dairy milk in my morning porridge and I have to say it works wonders. This one is a little more interesting as it is slowly simmered in creamy coconut milk. I simmer steel cut oats the night before for 30mins and then finish-off with additional 10mins in the morning.
Serves 2 | 1 cup - 250 ml
- 1/2 cup steel cut oats
- 1/2 can (200ml) light coconut milk
- 1 1/2–2 cups of water
- pinch of salt
- 1-2 teaspoons of cinnamon
- 2 bananas
- large handful of coconut chips
- maple syrup
Prepare your oats the night before. Add oats into a medium saucepan together with coconut milk, water, salt, cinnamon and let it boil, then lower heat and simmer for 30mins stirring occasionally. Be careful and don’t leave it unattended as your oats might burn. You can add more water if you see that your oats are becoming too dry. I like my oatmeal creamy and wet, therefore I usually end up adding a bit of water now and then.
In the morning, cut bananas into small pieces leaving a couple of slices to garnish. Toast coconut chips on a dry pan until lightly browned and fragrant. Add a little bit of water to your oats, chopped bananas and simmer until bananas are soft and cooked, 5-10mins.
Spoon oatmeal into prepared bowls, top with toasted coconut chips, banana slices and drizzle with some maple syrup.