I’ve been off the steel-cut oats bandwagon for a while because I’ve been addicted to my little breakfast egg quesadillas. But this week I got a hankering for the almighty oats. I didn’t realize how I missed their chewy goodness until now! Anyway, these steel-cut oats are packed with warm spices, sweet raisins, crunchy almonds, and super creamy coconut milk for an absolutely warm and comforting bowl.
Spiced Coconut Steel-Cut Oats
Spiced Coconut Steel-Cut Oats are full of warm spices, sweet raisins, crunchy almonds, and creamy coconut milk for a rich and comforting bowl.
Servings 4Ingredients
- 1 cup steel-cut oats ($0.70)
- 1/2 tsp salt ($0.05)
- 1 tsp cinnamon ($0.10)
- 1/2 tsp ground ginger ($0.05)
- 1/4 tsp ground cloves ($0.05)
- 1/2 tsp vanilla extract ($0.15)
- 1/4 cup brown sugar ($0.12)
- 1/2 cup raisins ($0.31)
- 1/4 cup sliced almonds ($0.56)
- 1 cup light coconut milk ($0.71)
Instructions
- In a medium pot bring 4 cups of water and 1/2 tsp of salt to a boil. Once it reaches a rolling boil, add 1 cup of steel-cut oats. Reduce the heat to medium/low and let simmer for about 30 minutes or until the mixture is to your desired thickness.
- As the mixture simmers, add the cinnamon, ginger, cloves, vanilla extract and brown sugar.
- Once the oats are finished cooking, divide it up into four servings and top each with 2 Tbsp of raisins, 1 Tbsp of sliced almonds and 1/4 cup of coconut milk. Dig in!
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Nutrition
Serving: 1ServingCalories: 280.48kcalCarbohydrates: 45.3gProtein: 5.16gFat: 10.05gSodium: 302.9mgFiber: 4.13g
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!NOTE: As with all of my oats, I divide them into resealable containers and keep them in the refrigerator. Then, in the morning, all I have to do is grab one and microwave it for a minute or so and I have a super hearty breakfast ready to go!
Would this work as an overnight oats recipe instead of warm?
I added cardamom, turmeric to give it a beautiful golden color, and a bit of pepper to help with turmeric absorption. So delicious. A few drops of monk fruit, and with the raisins, I found it didn’t need any more sweetener. Thanks for the recipe!
This made my house smell so good. I used 1 cup old fashioned rolled oats and 1.75 cups of water, per the box instructions. It took ten minutes of boiling. I added 1/2 tsp of cardamom but would only add 1/4 next time. Cranberries were fine instead of raisins and I also sprinkled coconut on top. :)
Forgot to add, I reduced to 3 tbsp of brown sugar and it was plenty sweet!
This was one of the best recipies I’ve made from this site and trust me I’ve made alot absolutely amazing ! Thank you 💕
Hi all,
I’m a diabetic. Do you think this recipe could work with Splenda to help cut the sugar and carbs? Has anyone tried? Would love feedback before trying but will probably try soon anyway!
You can certainly give it a shot Kristin!
Swerve makes a sugar-free brown sugar substitute from erythritol.
Very tasty! I added the 1 cup of coconut milk to the pot at the end before dividing it into 4 parts. I also added two pinches of ground cardamom and a tiny splash of rose water. Super yummy!!
My family of 5 (3 boys ages 1, 3, & 5) loves this oatmeal!! We make it with regular oats most of the time, mostly because it’s fast. As I’m making the oatmeal now, my 5 year old just came up the stairs yelling, “it smells delicious in here!”
Has anyone tried this without the sugar?
How much ground cardamom would you suggest adding?
I cannot believe that there are no other recent comments. This is a great recipe!
PS I did substitute rolled oats instead of steel cut, since I had rolled oats on hand.
Beth saves the day again. I was sitting here freaking out because we are out of almost everything for breakfast tomorrow but I knew I’d seen this recipe at some point so I came back. Just made it and it’s so yummy! I had cardamom so I added roughly 1/2 tsp, also we are out of coconut milk so I sprinkled a little shredded coconut in it instead. Yummmm!
I loved this recipe because it was so simple to make it everything I had in the pantry too – I used regular oats, a couple tablespoons of shredded unsweetened coconut, and almond milk to make a delicious and filling breakfast! I’m now thinking about making a bunch of “instant oatmeal” packages! Thanks!
Hi! This looks delicious. Do you know How can I turn this recipe in to baked oatmeal? Thanks :)
Hmmm, maybe I’ll have to develop that recipe!
Made this this morning using something called an Instant Pot; that’s a slow cooker/pressure cooker all in one. It probably took 30 minutes after I factored in heat up and cool down. But the cool part was that I didn’t have to stand over it and stir and prevent burning. I get distracted easily and have ruined more pancakes and pots of oatmeal than I can count. Results were delicious. I’m an Irish oatmeal convert!
Beth would you recommend making “oatmeal pucks” out of this? Have you tried freezing it?
I haven’t done it with this particular recipe, but you definitely could. There isn’t anything in it that would freeze poorly. :)