Coconut Steel Cut Oats

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

I got an email from a reader named Meghan, (Hi Meghan!) who wrote:

“I am writing from Pittsburgh, where I work downtown for a law firm. Nearby is a small cafe that serves coconut milk steel cut oats for breakfast. They. are. to. die. for. The oats are thick, but not too thick and have the perfect amount of sweetness to compliment by the nutty flavor of the coconut. Per your request they top it with mixed raisins and brown sugar. This breakfast is honestly an obsession of mine and one I would love to make myself. However, inventing  recipes is not my specialty, which leads me to the point of this email… If one day you have the opportunity, could you do a recipe on coconut milk steel cut oats (Shutterbean style)? There are recipes “on the web,” but there is no food blogger I trust more than you/Shutterbean.”

****THAT IS SO AWESOME!!!!****

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

And here we are! Challenge accepted.  I have made what I think to be EXCELLENT steel cut oats with coconut milk (I used full fat!), cinnamon, and shreds of coconut. I’m not really an oatmeal fan (hate it when it’s MUSHY!)  but these oats have me changing my tune. I’m on a bit of a steel cut oat kick thanks to this recipe.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

The oats are CREAMY and they’ve got such a good bite to them. Sometimes I like to imagine that I’m eating warmn rice pudding when I have steel cut oats. That’s what it reminds me of.

The coconut shreds add a little to the texture. Pair it with your favorite toppings. I like raisins, bananas and walnuts on mine. I add a little bit of brown sugar and milk to the top and we’re golden. Thank you so much for the inspiration, Meghan.  I hope they live up to your expectations!

Let’s gather our ingredients:

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

We’re cooking these with a Rice Cooker .  Well, at least I am.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

All of the ingredients sit out/covered overnight.

We do this all ahead of time so we can just turn on the rice cooker in the morning.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

I used the QUICK setting on my rice cooker.

If you want to cook them in a pot, heat over low heat for about 20 minutes, until oats are cooked.

It’s impossible to take a good picture of steel cut oats in a rice cooker btw.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

Spoon it out. You can see the coconut milk in there….

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

It’s nice and thick and full of good texture.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

TOPPINGS PARTY.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

Just the way I like it.

Coconut Steel Cut Oats made with coconut milk in the rice cooker! Find the recipe on Shutterbean.com!

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Coconut Steel Cut Oats

makes 2-3 serving

  • 1 cup steel cut oats
  • 1  13.5 oz. can coconut milk
  • 2 cups water
  • 3 tablespoons shredded coconut
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch of salt

Place all ingredients in a rice cooker (or bowl if you’re cooking over the stove) and give the mixture a good stir to combine. Cover the mixture and let sit overnight.  When ready to cook, heat the steel cut oats in your rice cooker on the QUICK setting (regular setting will work too). Alternately you can cook the mixture in a pot over the stove on low heat for about 20 minutes, or until oats are thoroughly cooked. They should still have a nice bite to them. Serve warm with your favorite toppings.

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  • Emily

    Yum!! Steel cut oats are a staple for our breakfasts (9/10 times my daughter wants oatmeal for breakfast). The easiest way I’ve found to cook them is to boil 1 cup oats with 4 cups water on the stove for a minute, and then let them sit out overnight. They’re ready for a quick reheat in the morning and are quite tasty! Leftover steel cut oats aren’t weird, either, so I’ll make a batch big enough for a couple of breakfasts. It would probably work with some milk or coconut milk mixed in, too! I’ll give it a try!

  • jenny

    I am OBSESSED with steel cut oats. Can’t wait to add this version to my morning repertoire. Yum!

    • jenny

      FYI, since I don’t have a rice cooker, I made this on the stove. I found it took about 30-35 min over med-low heat, just in case anyone is wondering. Also, I didn’t have full fat coconut milk around–just lite–and that worked fine. Perhaps a bit less creamy, but still delicious. Great recipe, Tracy!

  • Gaby Dalkin

    steel cut oats are the best and I’m so excited by the idea of cooking them in coconut milk! yesss!

  • Jenny

    This recipe looks absolutely delicious! I’m always looking for new recipes for my kids who are dairy free and this totally fits the bill.
    And using the rice cooker…totally genius!!

  • India

    Coconut milk (full fat) is officially on my shopping list. Thank you for making this for us!

  • Amber

    OH MY GAWWWWWWWWDDDDDDDDDD!!

  • Jenny

    Update: so I made this oatmeal for breakfast today and it was so awesome to have breakfast made while I packed the kids lunches. And my 4 year old daughter said “this is the best breakfast EVER!” Thanks again Tracy!

  • Ginger Wroot

    Looks amazingly delicious! I bet your Pittsburgh emailer is a steel cut oats fan AND a Steelers fan–ha!

  • Neena

    I made this last night and we enjoyed it this morning! Actually, I loaded up the rice cooker last night and quick cooked it this morning and my husband and I both agreed that this recipe is a keeper! Thanks for the great recipes!

  • Carolyn

    I made these this morning and was so excited! Don’t have a rice cooker so I planned to make it on the stove. I measured the ingredients exactly and reheated everything for about 30 minutes and it was just a soupy mess that I had to throw away. Maybe you can’t make this without a rice cooker? Really sad about it.

  • Madeline

    Hi Tracy, love your website! The meals you make for your family are so inspiring and have brought out my love for cooking. Thank you for all that you do. I have a quick question, what brand of rice cooker do you have? I love the measurements on the side! So convenient!

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