Coconut Banana Steel Cut Oatmeal
This is a delicious coconut banana steel cut oatmeal, made with coconut milk and sweetened with coconut sugar. Topped with toasted coconut flakes and pecans. A healthy and flavorful vegan and gluten free breakfast that is refined sugar free. Make a big batch and reheat throughout the week!
Servings: 8 servings
- 4 cups canned coconut milk
- 1 cup steel cut oatmeal
- 1/2 teaspoon salt
- 2 very ripe bananas plus 1 more banana for topping
- 2-3 tablespoons coconut sugar or sub brown sugar
- 1/2 cup pecans
- 1/2 cup unsweetened coconut flakes or sub unsweetened shredded coconut
Preheat oven to 350 degrees.
In a medium size pot, bring the coconut milk to a boil. As soon as it starts to bubble, add the steel cut oatmeal and salt. Reduce heat to medium low, and cook uncovered for 20 minutes, stirring occasionally.
Add in the 2 bananas, and "mash" the banana into the oatmeal with a wooden spoon or potato masher, kind of like how you would break up ground meat. Add the coconut sugar, start with 2 tablespoons, and add more if you like it sweeter. Continue cooking for 10 more minutes uncovered.
Toast the pecans and coconut flakes in the oven for about 5-7 minutes, until just turning golden brown.
Serve the oatmeal warm, and topped with slices of fresh banana, and the toasted pecans and coconut flakes.
Leftovers will keep in an airtight container refrigerated for 1 week. Reheat in the microwave, thin with a little water if necessary.
Double check your manufacturers recommended cook time for the steel cut oatmeal. Mine was 30 minutes, but adjust cook time accordingly if necessary.
I like unsweetened coconut flakes, but you could use sweetened if you like it sweeter.
You could also use this for old fashioned rolled oats. Just substitute coconut milk for water, and cook according to manufacturers instructions.
If gluten free, make sure you buy steel cut oats that are labeled Gluten Free.
Calories: 467.5 | Total Carbs: 31.4g | Protein: 7.2g | Fat: 38g | Fiber: 7.1g | Net Carbs: 24g