Did you know January is oatmeal month? I just found out. Which is perfect because we have had oats for breakfast almost every morning.
Since it is the weekend, I like to make things more interesting, a little different for breakfast. Steel cut oats take just a little bit longer than regular oats to cook but I love the hearty texture.
I added some fresh pineapple and flaked coconut this time. Sweet tropical flavours to brighten up a cold dark winter morning. I used cashew milk in this recipe. It’s the first time I have tried cashew milk and honestly, I’m not sure how I feel about it. I like almond better I think. At least straight up. But when cooked into something, I don’t really notice any differences. In this recipe, use whatever kind of milk you have on hand.
I use fresh pineapple, canned pineapple tidbits or even crushed would do. Just drain it well before adding it into the oats. I find this sweet enough as is, but you may want to serve a little maple syrup on the side
steal cut oats with pineapple and coconut
10 minPrep Time
35 minCook Time
45 minTotal Time
- 1-1/2 cups steel cut oats
- 3 cups water
- 1-1/2 cups cashew milk
- 1/4 teaspoon salt
- cinnamon stick
- 1/4 teaspoon grated nutmeg
- 1 inch piece of fresh, peeled ginger
- 1 teaspoon vanilla
- 1/2 cup unsweetened shredded coconut
- 1 cup fresh pineapple, chopped
- 1/4 cup brown sugar
- sweetened coconut for serving
- brown sugar or honey
- In a medium sauce pan bring water, cashew milk, cinnamon stick, ginger and salt to a boil.This will boil over if you use too small of a pot. Remove ginger piece and cinnamon stick. Add nutmeg and stir in oats. Reduce heat to a simmer and cover. Cook covered until mixture is thick and creamy and oats are soft, about 35 minutes.
- Remove from the heat, stir in remaining ingredients - vanilla, brown sugar, shredded coconut and pineapple.
- Serve sprinkled with sweetened flaked coconut and maple syrup.