Ginger Coconut Steel Cut Oats

Goooood Morning! This lazy rainy Saturday has so far been spent curled up on the couch with some coffee. Both Corey and I are working on internet projects, so what better way to do so than snuggled together with our MacBooks and sippin’ on some hot java? Saturdays are often a big breakfast kind of morning, but given the large Cinco de Mayo feast that took place last night, we both were craving something light for breakfast. Enter steel cut oats.

When I was working in NYC, I would leave my apartment at 5:50. Needless to say, that is WAY too early for breakfast. I also worked through lunch, therefore it was necessary to pack 2 meals daily. So I had a collection of different easily packable and on-the-go recipes. One of my frequent breakfasts was overnight steel cut oats in a mason jar. Like yogurt, they are a blank canvas with so many different ways to customize and flavor them! So. Good.

Earlier this week I made overnight oats for Corey. He ate them cold and topped with granola and loved them. But on this Saturday morning something about a warm bowl of steel cut oatmeal sounded so comforting. As I was grabbing the ingredients from the cupboard I realized I hadn’t ever made cooked steel cut oatmeal. So I quickly read the instructions on the bag of Bob’s Red Mill GF steel cut oats and got cooking. My fiancé LOVES ginger, and coconut, and cinnamon, so those are the key flavor notes. Flaxseed added a healthy fat and fiber boost, and once the oatmeal was in the bowl it was topped with sliced banana and slivered almonds. This super quick recipe is sure to warm your insides and make you feel happy.

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Ginger Coconut Steel Cut Oatmeal

Ingredients (serves 2):

– 1/2 cup steel cut oats (I used Bob’s Red Mill)
– 1 and 1/2 cup unsweetened almond milk
– 1 Tbsp coconut oil
– 2 tsp vanilla extract
– 2 tsp cinnamon
– 2 tsp ginger
– 1/4 cup unsweetened shredded coconut
– 3 Tbsp ground flax seed
– 1 Tbsp agave (or any natural sweetener)
– 2 bananas
– 1/4 slivered almonds
– other toppings

Directions:

In a saucepan bring the almond milk and coconut oil to a light boil. Once boiling, add steel cut oats and cover. Let simmer for 5 minutes. Add vanilla, spices, coconut, flax seed, and agave. Let cook for 8-10 more minutes. Pour into 2 small bowls, top with sliced banana and slivered almonds, or any other toppings your heart desires.