Toasted Coconut Steel-Cut Oatmeal
Inspired by techniques from America's Test Kitchen.
Creaminess from tinged coconut milk and toasted coconut flakes enriches these steel-cut oats, creating a breakfast that tastes indulgent yet remains straightforward to make.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- small frying pan (for toasting)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 7.5 g |
| Carbohydrate | 42.4 g |
| of which sugars | 10.2 g |
| of which free sugars | 9.2 g |
| Fat | 23.3 g |
| of which saturates | 17.9 g |
| Fibre | 5.6 g |
| Salt | 0.4 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Porridge
- 14 g unsalted butter
- 175 g steel-cut oats
- 720 ml water
- 240 ml tinned coconut milk
- 1.5 g fine sea salt or table salt about ¼ tsp
To serve
- 30 g unsweetened coconut flakes, toasted
- 38 g light brown sugar
- 1
Toast coconut. Toast 30 g unsweetened coconut flakes in a small dry pan over medium-low 2-3 min, stirring, until golden; tip onto a plate.
- 2
Toast oats. Melt 14 g butter in a large saucepan over medium heat, add 175 g steel-cut oats and toast about 2 min, stirring, until golden.
- 3
Liquid. Pour in 720 ml water and 240 ml tinned coconut milk, bring to the boil.
- 4
Simmer. Simmer gently over medium-low about 20 min, stirring now and then, until creamy but chewy.
- 5
Rest and finish. Off the heat, stir in ¼ tsp salt, cover, rest 5 min, then stir in toasted coconut and 38 g light brown sugar; season to taste with more salt if needed.
Storage
Serve hot; leftover porridge keeps in the fridge for 2 days and reheats gently over low heat with a splash of water or milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
