Tropical Steel Cut Oats
The basil garnish may seem like an odd choice, but it really balances some of the sweetness in the bowl, and channels some of my favorite Thai-inspired flavors (If you can find Thai Basil where you are, that would be wonderful too!).
- 1 cup chopped pineapple
- 1 cup coconut water (or plain water)
- 1 Tbsp honey
- 13.5 Ounce can coconut milk
- 1 cup steel cut oats
- Pinch of Kosher salt
- Toppings: (More) pineapple and honey, bananas, basil
- Blend the pineapple, coconut water, and honey in a blender, until completely liquified.
- Add the blended pineapple water and coconut milk to a pot, set over high heat. Bring to a boil.
- Once your liquid is boiling, add the oats to the pot, and allow to come to a boil again.
- Reduce heat to low, and simmer for approximately 25-30 minutes, stirring occasionally, scraping the bottom of the pot as you go. Once the oats are tender, you can continue to cook the liquid down as much as you like, pending how creamy you want them.
- Serve immediately with extra pineapple and honey, or bananas and basil, over the top! If you want to make the oats ahead of time, store them in the refrigerator in an airtight container; they will thicken as they cool, so you may want to add more liquid before serving.
For the full post, visit JJ Begonia.