Banana Coconut Steel Cut Oats GF + V

I'm just chilling at a cafe and wanted to share this recipe with you that I am absolutely loving right now on these cold winter days :). 

There is a time and a place for quick oats, but these steel cut oats can never be replaced. There's something so comforting about a bowl of oats on a cold winter morning. I'll be completely honest, though... I sometimes eat oatmeal for dinner because I just love it that much. 

Steel cut oats are packed with more nutrients - so while they take a bit longer to cook, they give your body what it needs. You don't need to pair these oats with a protein, but if you're finding it tough to get enough protein in your day then add some hemp hearts, or stir in some protein powder at the end! 

3/4 cup Organic Coconut Milk (canned)

3/4 cup Water

1/2 cup Steel Cut Oats (uncooked)

1 Banana (very ripe)

1/4 cup Pecans (toasted)

1/4 cup Unsweetened Coconut Flakes (toasted)

1. In a pot, combine your coconut milk, water and steel cut oats. Stir and place over medium-high heat and bring to a boil. Reduce heat to medium-low and let oats cook for 10 to 20 minutes depending on how crunchy you like your cereal. Stir occasionally.

2. Remove oats from heat. Add banana to the pot and mash into the cooked oats with a fork or potato masher.

3. Divide banana coconut oats between bowls. Top with your toasted pecans and coconut.

Enjoy!

Notes:

Make it Sweeter: Top with sliced banana or a drizzle of maple syrup.

On-the-Go: Pack the oats into mason jars and reheat before eating.

No Coconut Milk: Use unsweetened almond milk.

 

XOXO

Kat Sloan Feeney