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.

bananas cut

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.

oatmeal coco not mixed

Steel Cut Oatmeal with Coconut Milk, Bananas, Cranberries and Walnuts
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • ⅓ cup Steel Cut Oatmeal
  • 1 cup Water
  • ½ Banana
  • ¼ cup Walnut
  • ⅛ cup Dried Cranberries
  • ¼ cup Coconut milk or more
  1. 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.
  2. While oatmeal is cooking slice banana and coarsely chop walnuts.
  3. When oatmeal is cooked and the desired creaminess spoon into a bowl. Top with bananas, walnuts, cranberries and coconut milk. Stir and enjoy.