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!
See how we calculate recipe costs here.
Nutrition
Serving: 1ServingCalories: 280.48kcalCarbohydrates: 45.3gProtein: 5.16gFat: 10.05gSodium: 302.9mgFiber: 4.13g
Read our full nutrition disclaimer here.
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!
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.