Weekend Recipe: Banana-Coconut Oatmeal

Oatmeal is so much more than those anemic little packets full of powder. Steel-cut oatmeal is the way to go, though most people don't have 40 minutes in the morning to make breakfast. The solution, as devised by America's Test Kitchen, is to do most of the boiling the night before. Then in the morning you've got a quick and healthy breakfast!

Photo courtesy America's Test KitchenBanana-Coconut Steel-Cut Oatmeal
Serves 4

3 cups water
1 cup steel-cut oats
1/2 teaspoon salt
1 cup coconut milk
1/2 cup sweetened shredded coconut, toasted
2 bananas, cut into 1/2-inch pieces
1/2 teaspoon vanilla extract

Bring water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.

Stir coconut milk into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir in shredded coconut, bananas, and vanilla; serve.

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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