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Tropical Steel Cut Oatmeal

Oatmeal is such a wonderful food. I quite enjoy rolled oats, but steel cut oatmeal is a special treat to me. It does require a lengthier cooking precess, but the resulting creaminess and chew is well worth the effort. You can make it a hundred different ways by using different milks and adding different toppings. 

Since it is winter, I decided to make an indulgent oatmeal for breakfast that would transport me somewhere lush and verdant, with azure oceans and white sand beaches. I had coconut milk and dried papaya on hand, and it sounded like a wonderful way to put a spin on a classic. I hope you’ll agree.

Tropical Steel Cut Oatmeal


3/4 cup steal cut oatmeal

1 can coconut milk

1 cup whole milk

1 1/2 tablespoons vanilla sugar

1/2 teaspoon vanilla extract

pinch salt

Optional toppings:

Toasted coconut

Chopped dried papaya


Chopped Pecans

Raspberry preserves

In a saucepan, combine the oatmeal, milks and sugar. Over medium heat, bring to a simmer. Stirring occasionally, continue to gently simmer over medium low heat for 25 to 30 minutes, until the mixture is thick and the oats have plumped up.

Meanwhile, toast your coconut flakes. In a dry pan, scatter a thin layer of flaked or shredded coconut (sweetened or unsweetened, whatever your preference). Turn your heat to low, and watch the pan carefully. Once the coconut flakes begin to brown, remove them from the pan and allow to cool. It does not take much for coconut to go from golden brown to charred, so do keep and eye on things.

Pour your oatmeal into bowls and serve.

Top your oatmeal bowl with your choice of chopped dried papaya, toasted coconut, raspberries and raspberry preserves. I like the interplay of these flavors and textures; I hope you do, too.


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