Coconut Steel Oats — Rachel Talbott

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I love steel cut oats, and the recipe takes steel cut oats to another level. A few years ago I visited Nashville for work (before moving here), and stayed at a hotel downtown. In the morning, I went down the the restaurant for breakfast and ordered the coconut steel oats. It was so delicious and memorable, I came home and tried to recreate the recipe using my memory. This was the recipe I came up with. If you’re a fan of oatmeal, I hope you’ll love it as much as I do.

RECIPE:

Prepare Steel Oats (on the stove)

1 Cup Oats

2 Cups Water

1/8 tsp Salt

Once the oats are cooked, open a can of light Thai coconut milk and slowly add until your oats reach the desire texture/creaminess. I ended up cooking it down and adding the entire can. I really like my oats to be more wet than dry. More like a porridge.

1 can unsweetened light Thai Coconut Milk

1/2 Tablespoon of butter (more or less to taste)

1-2 Tablespoons Heavy Cream (more or less to taste)

1 Tablespoon Brown Sugar (more or less as desired. I personally prefer it less sweet)

Sugar Crumble Topping

1/4 Cup Flour

2 Tablespoons Brown Sugar

2 Tablespoons Cold Butter (chopped)

1 Tablespoon Ice Water

With your fingers, combined the ingredients on a tray. The ingredients should start to form crumbles in different shapes and sizes. Bake in the oven 375 degrees for 10-15 minutes or until lightly toasted brown.

hope you enjoy!

xo Rachel Talbott