I love a good bowl of oatmeal. It’s of course fabulous on a chilly morning in its classic form, with some warm milk and a little brown sugar and maybe some raisins, but I also love it in savory form for supper, with a little melted cheddar cheese stirred into it and a soft cooked egg on top. Mmm, mmm, mmmmm. So I have breakfast and supper covered, and maybe this newest version can be the lunchtime kind? So here we go…let’s send our oatmeal to the tropics!
Oatmeal is usually cooked in either water or milk, but in this case we are going to cook it in coconut milk. And no, I’m not going to have you cracking coconuts for this…you can usually find canned coconut milk in either the baking section or the international foods section of your supermarket. Make sure you get coconut milk, not cream of coconut. (I may or may not have made this mistake myself at one time.)
So gently heat up your coconut milk to a simmer and stir in some steel cut oatmeal. Give it a stir and let it cook until the oatmeal is nice and tender, about 15 to 20 minutes.
Now stir in some chopped almonds and a little sweetened flaked coconut. Dish it up, and give it a drizzle of honey, a little more flaked coconut and a scattering of fresh lime zest.
Scoop up a spoonful that has a little bit of everything in it and savor that first tropical bite. You’ll start appreciating your humble box of oatmeal in a whole new way!
- 2 cups coconut milk
- ½ cup steel cut oatmeal
- ½ cup chopped raw almonds
- ½ cup sweetened flaked coconut (plus more for garnish)
- Zest from one lime
- Honey for drizzling
- Bring coconut milk to simmer in a medium saucepan.
- Stir in oatmeal and simmer until oatmeal is tender, about 15-20 minutes
- Stir in flaked coconut and almonds.
- Divide among bowls and garnish with a little more flaked coconut, lime zest and a little honey.