Weekday breakfasts are always quick at our house - I usually serve toast or cereal or oatmeal. And because we have lots of oatmeal, I like to make flavor variations so the kids (and I!) won't get bored.
This honey-coconut is one of those flavor variations. Consider always having pre-cooked steel cut oatmeal in your fridge to save on time, too (follow the tips in this recipe!)
by Dariela Cruz
What you'll need
- 1/2 cup of steel cut oats
- 2 cups of water
- 1/2 cup of coconut flakes
- 1/2 cup of honey
- 3/4 cup of coconut milk (from the can)
Helpful Tip:
To make the oatmeal more quickly, prepare the first step the night before and save the oats in the refrigerator. Follow the next steps to finish. It should cut the cooking time and take you only 5 to 10 minutes to make. You can save the oatmeal in the fridge for up to a week.
How to make it
1. In a pot, bring the water to a boil and then add the oats. Cook on medium heat for about 20 to 25 minutes, stirring ocasionally until it reaches the consistency you desire (but don't let it get too dry).
2. Add the coconut milk and stir some more, mixing it well.
3. Add the coconut flakes and mix.
4. Add the honey and stir until the conistency is right for you. Serve and enjoy!
Food , Recipes
