Creamy Steel Cut Mango Coconut Oatmeal Food

SLOW COOKER COCONUT STEEL-CUT OATS

Slow Cooker Coconut Steel-Cut Oats image

This oatmeal combines steel-cut oats with coconut cream, coconut flakes, almonds, and pears; slow cooked to a super creamy deliciousness which is sure to please! Serve with fresh berries and a drizzle of maple syrup, if desired.

Provided by JW

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 8h10m

Yield 16

Number Of Ingredients 11

Ingredients

12 cups water
4 cups steel-cut oats
4 cups chopped almonds
4 pears, diced
1 (14 ounce) can full-fat coconut cream
1 ¼ cups raw cane sugar
7 ounces unsweetened coconut flakes
4 tablespoons flax seeds
2 tablespoons coconut oil
2 teaspoons sea salt
2 teaspoons vanilla extract

Steps:

Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
Cook on Low until thoroughly combined, about 8 hours.

Nutrition Facts : Calories 602 calories, Carbohydrate 62.6 g, Fat 35.5 g, Fiber 12.4 g, Protein 14.4 g, SaturatedFat 14.3 g, Sodium 240.5 mg, Sugar 25.7 g

TOASTED STEEL-CUT OATS WITH COCONUT & TROPICAL FRUITS

Toasted Steel-Cut Oats with Coconut & Tropical Fruits image

Uber-creamy and utterly flavorful oats topped generously with mango, papaya, and coconut. Like a taste of the tropics, any time of year!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 16

Ingredients

1/2 teaspoon coconut oil
1 cup steel-cut oats (not quick-cooking)
3 cups water
1 cup canned coconut milk (lite or full-fat, either work fine)
1 tablespoon pure maple syrup
Pinch salt
1 teaspoon pure vanilla extract
Shredded coconut or coconut chips
Diced fresh mango
Diced fresh papaya
Diced pineapple
Sliced bananas
Chia seeds
Chopped macadamia nuts
Dried chopped mango
Golden raisins

Steps:

In a large saucepan over medium heat, melt the coconut oil. Add the steel-cut oats and cook, stirring frequently, until golden and fragrant, about 3 minutes.
Reduce heat to medium-low. Carefully pour in the water all at once (the water may hiss and sizzle because the pan is so hot, so keep this in mind. The faster you can pour in the water, the faster the pan will cool down). Stir in the coconut milk, pure maple syrup, and salt.
Bring to a simmer and cook, uncovered and stirring occasionally, until thick and creamy, about 30 minutes.
Remove from heat and stir in the vanilla.
Top with mango, papaya, and coconut and an extra drizzle of coconut milk if desired. Or try other assorted toppings - whatever you wish!

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