My go to healthy breakfast during the week is always Steel Cut oats. When I eat them I have more energy, feel light and ready to do anything; never mind that they flatten my tummy and make me look a little more svelte when coupled with a good workout. My favorite brand has a shortcut recipe so that I can have them with ease and not spend a half hour in the mornings cooking. I have mastered getting them creamy and flavorful with water and spices but they never felt like a treat until now.
Last week I saw a tweet by @yummololaberry for Women’s Health Australia. She had a wonderful picture of Coconut Porridge with Roasted Pears and I wanted to try it. Making this recipe became quite an adventure. I walked to 3 bookstores and quite a few health food stores to see if they had the magazine, but only the US version was available, which doesn’t have her recipe. I didn’t fare any better online. I was willing to get the magazine with the recipe, but not a year’s subscription. So after spending half a day searching, I laughed to myself realizing I had everything I needed, the title had told me enough. I decided to make my own version since I would have made them with Steel Cut oats instead of regular oats being they are my favorite, and least likely to be GMO oats. I still can’t believe how wonderful it came out. Thank you @yummololaberry for inspiring me. I hope this recipe inspires you to make a delicious treat that tastes sinful but is incredibly healthy.
Happy eating friends!
2 cups of Coconut Milk
2 cups of Water
1 cup of Steel-cut Oats or regular Oats
1 Cinnamon Stick or 1 teaspoon of Cinnamon Powder
2 Cloves (optional)
1/2 teaspoon Vanilla Extract
Dash of Salt
Tip: For this recipe do not use instant oats only regular.
2 Pears or Apples, halved and cored (I leave the skin on for nutrition. The flavor does not change)
1 tablespoon Butter – reserve half for fruit
- Pre-heat oven to 450º. Butter a medium-sized baking dish with half of the butter.
- Puncture the pears or apples with a fork a few times on the skin side. Sprinkle with cinnamon on the cut side.
- Arrange the fruit in the prepared baking dish, cut side down. Cook for 15 minutes then flip. Add the butter to the cut out center and cook for another 15-20 minutes until fruit is tender and golden brown.
Tip: If you don’t like to leave the skin on lower the oven temperature 25º to 425º F and skip puncturing the fruit.
Coconut Steel Cut Oats Preparation
- In medium sauce pan put in water, coconut milk, cinnamon stick, cloves, dash of salt and vanilla extract. Bring to a rolling boil then add the Oats, stir well.
- Once the porridge is smooth and starts to thicken, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Before serving remove the cinnamon stick and cloves.
- Serve with Toppings and roasted fruit. Add maple syrup or honey for sweetness.
Hint: See picture on right to see what the porridge should look like when it starts to thicken and when to reduce the heat.