BANANA-COCONUT STEEL-CUT OATMEAL

WHY THIS RECIPE WORKS: Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but many balk at the 40-minute cooking time. In this recipe, we decrease the cooking time to only 10 minutes by stirring steel-cut oats into boiling water the night before. This enables the grains to hydrate and soften overnight. In the morning, more water (or fruit juice or milk) is added and the mixture is simmered for four to six minutes, until thick and creamy. A brief resting period off the heat ensures that the porridge achieves the perfect consistency. SERVES 4 The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, thin the oatmeal with boiling water.

Photo by Lesley W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    cups water

  • 1

    cup steel-cut oats

  • 1/2

    teaspoon salt

  • 1

    cup coconut milk

  • 1/2

    cup sweetened shredded coconut, toasted

  • 2

    bananas, cut into 1/2-inch pieces

  • 1/2

    teaspoon vanilla extract

Directions

1. Bring water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight. 2. Stir coconut milk into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir in shredded coconut, bananas, and vanilla; serve.

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