Tropical Steel Cut Oats tropical steal cut oats pineapple oats oatmeal coconut cashew milk

 

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

Tropical Steel Cut Oats tropical steal cut oats pineapple oats oatmeal coconut cashew milk

 

Yields 4

Tropical Steel Cut Oats

steal cut oats with pineapple and coconut

10 minPrep Time

35 minCook Time

45 minTotal Time

Tropical Steel Cut Oats tropical steal cut oats pineapple oats oatmeal coconut cashew milk   Save Recipe
Tropical Steel Cut Oats tropical steal cut oats pineapple oats oatmeal coconut cashew milk

Ingredients

  • 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

Instructions

  1. 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.
  2. Remove from the heat, stir in remaining ingredients - vanilla, brown sugar, shredded coconut and pineapple.
  3. Serve sprinkled with sweetened flaked coconut and maple syrup.
Recipe Type: Breakfast
7.6.4
114