These steel cut oats may be the best thing I’ve had in such a long time. The coconut-y flavor of the steel cut oats mixed with the berries and then topped with even more coconut-y whipped cream? Heaven.
To make the coconut whipped cream, you’ll need to place a can of coconut milk in the fridge overnight in order to separate the solids from the liquid. When you make the cream, make sure to only get the solid cream to ensure you get the right texture. I’d never made coconut whipped cream before and think I’ll be making it from now on–seriously life changing.
The steel cut oats themselves are super easy to make. Instead of cooking them in all water, replace some water with a little coconut or coconut almond milk to add extra creaminess. I then added even more shredded coconut to up the coconut flavor.
I cannot wait to make this again!
Coconut Steel Cut Oats with Berries & Coconut Whipped Cream
1/4 cup steel cut oats
1 cup coconut almond milk
1/2 cup water
1/4 cup shredded coconut
1/2 cup berries (frozen or fresh)
1/4 cup water
2 tablespoons coconut milk solids
1 teaspoon maple syrup
1/4 teaspoon vanilla
2 tablespoons almonds, chopped
Place steel cut oats along with the coconut almond milk and 1/2 cup water in small saucepan. Bring to a boil and then reduce to a simmer. Cook until soft, about 20 minutes. Stir in shredded coconut once cooked.
Meanwhile, heat the berries and water over medium-low heat in a small saucepan. Cook until berries soften and begin to reduce to form a sauce, about 10 minutes.
While the berries cook, whip together the coconut milk solids with the maple syrup and vanilla to make the coconut whipped cream.
To serve, top the steel cut oats with berries and sauce, coconut whipped cream, chopped almonds, and cinnamon.
Time: 30 minutes