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. :)
This is an awesome recipe! I loved it so much the first time I made it that I went out and bought supplies to make it a second time. Between this and the lemon raspberry oatmeal, you’ve provided me with many yummy breakfasts! These recipes make me look forward to breakfast!
I’ve made this recipe a million times now (although I generally do it in the crock pot because a)I am lazy and b)I can enjoy the smell for longer). This is one of my top 5 breakfasts. So healthyheartydelicious.
Can’t wait to do this for breakfast. Thank you for a terrific site full of tons of lovely ideas! :) My tummy and my wallet are grateful.
I made this, this morning, with the cardamom. It was delicious! I made a smoothie over the weekend and had coconut milk leftover. The oatmeal was a good way to start using up the leftovers. I will be making this again! I made it with milk, too, by the way.
I have some coconut milk in the house and need to use it up. I might just make this next week sometime! Yummy.
It looks so yummy – hopes to see more updates very soon.
Great recipe Beth! I just mixed up a batch of this so that I could have breakfasts ready for the rest of the week. I snuck a bite (or two) while it was cooling and it tastes amazing! I used pecans and chopped dates instead of almonds and raisins because that’s what I had on hand. Thank you so much!
These are AWESOME!
I added 1/2 teaspoon cardamom. Yummmmmm!!!! This recipe is delish!
Save $ and calories by substituting coconut milk with: 1/2 tsp. of coconut extract and 1 cup of regular soy milk (I use lowfat soymilk, but regular would be creamier).
LOVE LOVE LOVE this recipe! I made it yesterday for breakfast and couldn’t wait to get up this morning so I could have some more. You hit it out of the park with this one!
Anon – The coconut milk definitely gives this dish an Indian flare, but the spices and fruit will still make the oatmeal taste great, even with regular milk :)
I’m allergic to coconuts (all nuts for that matter) would just regular milk be an alright substitute or will it not compare? :(
R – I suppose you could do it either way. I like to add it after reheating because I like the contrast between the warm oats and cold coconut milk, but you could certainly add the coconut milk to each container just to make transport easier. You’ll just have warm oats AND warm coconut milk when you reheat. :)
Hey Beth,
I don’t know if you read old comments, but when you divide these and put them in the fridge, do you pour the coconut milk on then, or do you wait until the morning you heat them up and eat them? I want to make a bunch of this and bring it to work, but I don’t have cocunut milk at work…
Thanks!
LOVED this recipe, it has changed my mornings. I blogged about it too (http://ranirecommends.blogspot.com/2011/06/recommendation-make-indian-inspired.html), love your site! Thank you! :)
Ok I can’t stop making this. Absolutely delicious! Glad I stumbled upon your site!
Yum…I’ll have to try this! I usually make my steel cut oats with brown sugar, a touch of real maple syrup, vanilla, and cinnamon. This will be a nice change of pace. Thanks!
milk mixed with almonds and raisins is delicious, is a perfect breakfast.
hi
oops, you’re so right… i should have put a link! if you click on the “eggs” label on the label list in the second column and then scroll down a bit you’ll see the chili garlic egg quesadillas and spinach florentine egg quesadillas… but sometimes, when i’m in a hurry, i just cook up an egg, slap it inside a tortilla with some cheese and throw it back in the skillet to get crispy! so simple, so inexpensive, SO satisfying!
OK, where are these egg quesadillas that you claim you won’t keep to yourself? :) I found out about your blog two minutes ago and it’s already a new favorite. Keep up the good work.
Beth M, I’m trying to cut out sugar from my cooking, what would you suggest using in place of the sugar? This recipe sounds delicious!!
I’m eating my first bowl of this as I type. So good, and there is so much leftover!
Wow, so I actually got around to making this today – it’s fantastic! I used rolled oats, because that’s what I had on hand, and also added a little cardamom. It was soooo good, I can’t wait to eat it again tomorrow.
Looks so delicious! I would like to make this recipe at Halloween. Thanks for sharing such yummy recipe.
This looks fantastic! Love the flavors. :)
mmm I love warm spices like the ones you added to this. Shame you didn’t have cardamom, but looks and sounds great nonetheless. Interesting idea to use a chai tea bag. I say go for it!
mmmm, i love oatmeal and this sounds like an awesome way to start the day. Our dinners this week are actually following and “indian” theme, so maybe i’ll make this oatmeal to really “milk the coconut”
What a great oatmeal idea with those spices! It looks so delicious.
This looks excellent! I need this right now… if only I had some coconut milk… I suppose a trip to the store is in order!
that’s MORE than okay!! Thanks Sarah!
This looks soooo good! Hi Beth! I’m Sarah Jio, the health and fitness blogger for Glamour magazine. I’m going to link to this on Monday morning! :) Hope it’s OK to use one photo, with attribution and a link back, of course. Thank you!
mm sounds great!
This sounds really yummy!
It’s funny that you’ve been skipping oatmeal for breakfast quesadillas – my boyfriend and I saw your post for Egg Florentine Quesadillas a few weeks ago and were inspired. We make ours a little bit different, but have also had a hard time having anything else for breakfast ever since.