Steel Cut Oatmeal with Coconut Milk, Bananas, Cranberries and Walnuts
I had started making the steel-cut oatmeal when I realized I was out of Almond Milk. Fond of milk in my oatmeal, I was disappointed until I realized I had several cans of coconut milk in the cabinet. I’ve been on a kick to try to use coconut milk anyway and this presented a perfect opportunity to experiment. So while the oatmeal simmered, I sliced half a banana, opened the can of coconut milk and intermittently stirred the porridge.
I have found I need to keep a constant eye on the oatmeal and occasionally add water. I finally realizing that I should add two and half times the amount of water for a creamery consistency and so that I don’t need to add water constantly. It seems to work well and only at the end do I still need a bit more water. The addition of coconut milk gave my morning cereal a new twist that I am happy to have stumbled upon. Now that the weather is turning cooler I will be making hot cereal more often and I like mixing up the routine a bit. Of course, all different types of fruit can be added but I particularly like the combination of bananas with the coconut and tartness of the cranberries.
- ⅓ cup Steel Cut Oatmeal
- 1 cup Water
- ½ Banana
- ¼ cup Walnut
- ⅛ cup Dried Cranberries
- ¼ cup Coconut milk or more
- Add oatmeal and water to a small saucepan and bring to a boil. Reduce to a simmer and cook for 30 minutes stirring constantly. Added water as needed.
- While oatmeal is cooking slice banana and coarsely chop walnuts.
- When oatmeal is cooked and the desired creaminess spoon into a bowl. Top with bananas, walnuts, cranberries and coconut milk. Stir and enjoy.