I’ve been off the steel-cut oats bandwagon for a while because I’ve been addicted to my little breakfast egg quesadillas. But this week I got a hankering for the almighty oats. I didn’t realize how I missed their chewy goodness until now! Anyway, these steel-cut oats are packed with warm spices, sweet raisins, crunchy almonds, and super creamy coconut milk for an absolutely warm and comforting bowl.
Spiced Coconut Steel-Cut Oats
- 1 cup steel-cut oats ($0.70)
- 1/2 tsp salt ($0.05)
- 1 tsp cinnamon ($0.10)
- 1/2 tsp ground ginger ($0.05)
- 1/4 tsp ground cloves ($0.05)
- 1/2 tsp vanilla extract ($0.15)
- 1/4 cup brown sugar ($0.12)
- 1/2 cup raisins ($0.31)
- 1/4 cup sliced almonds ($0.56)
- 1 cup light coconut milk ($0.71)
- In a medium pot bring 4 cups of water and 1/2 tsp of salt to a boil. Once it reaches a rolling boil, add 1 cup of steel-cut oats. Reduce the heat to medium/low and let simmer for about 30 minutes or until the mixture is to your desired thickness.
- As the mixture simmers, add the cinnamon, ginger, cloves, vanilla extract and brown sugar.
- Once the oats are finished cooking, divide it up into four servings and top each with 2 Tbsp of raisins, 1 Tbsp of sliced almonds and 1/4 cup of coconut milk. Dig in!
See how we calculate recipe costs here.
NOTE: As with all of my oats, I divide them into resealable containers and keep them in the refrigerator. Then, in the morning, all I have to do is grab one and microwave it for a minute or so and I have a super hearty breakfast ready to go!
Would this work as an overnight oats recipe instead of warm?
I added cardamom, turmeric to give it a beautiful golden color, and a bit of pepper to help with turmeric absorption. So delicious. A few drops of monk fruit, and with the raisins, I found it didn’t need any more sweetener. Thanks for the recipe!
This made my house smell so good. I used 1 cup old fashioned rolled oats and 1.75 cups of water, per the box instructions. It took ten minutes of boiling. I added 1/2 tsp of cardamom but would only add 1/4 next time. Cranberries were fine instead of raisins and I also sprinkled coconut on top. :)
Forgot to add, I reduced to 3 tbsp of brown sugar and it was plenty sweet!
This was one of the best recipies I’ve made from this site and trust me I’ve made alot absolutely amazing ! Thank you 💕
I’m a diabetic. Do you think this recipe could work with Splenda to help cut the sugar and carbs? Has anyone tried? Would love feedback before trying but will probably try soon anyway!
You can certainly give it a shot Kristin!
Swerve makes a sugar-free brown sugar substitute from erythritol.