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!
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