Vacation Breakfast: Steel Cut Oatmeal with Maple Syrup, Currants and Coconut
Hi Everyone, We just got back from a wonderful vacation with friends in Long Boat Key, Florida. I barely opened my laptop, and it was such a nice break! We beached, pooled, played putt-putt, kayaked, fished, dined out, drank lots of sangria and indulged in way too many ice cream cones.
The only meal I cooked all week was breakfast — mostly, this steel cut oatmeal with maple syrup, currants and coconut. My friend Sabrina was crazy for it. The two of us enjoyed it every morning on the balcony with a big pot of coffee (and a beautiful view!).
Steel cut oats have a wonderfully hearty and chewy texture. They’re less processed than rolled or instant oats (which are steamed and rolled into flakes) so they take a bit longer to cook…perfect for vacation or lazy weekend mornings. In this recipe, I simmer them in a lot of liquid so they get super creamy – almost like a breakfast risotto. Enjoy!
Steel Cut Oatmeal with Maple Syrup, Currants and Coconut
- 2-1/2 cups low fat milk
- 2-1/2 cups water
- 1 teaspoon cinnamon
- 1/2 cup unsweetened shredded coconut (optional, available at Whole Foods)
- 1/4 teaspoon salt
- 6 tablespoons maple syrup
- 1/4 cup currants (or raisins)
- 1 cup steel cut oats
- In a medium saucepan, combine water, milk, cinnamon, coconut, salt, maple syrup and currants; bring to a boil.
- Add steel cut oats, then cover and turn heat down to low. Simmer, stirring occasionally (especially towards the end so the oats don't stick to the bottom of the pan), for about 20 minutes or until oats are cooked. Oatmeal will thicken as it sits; thin with equal parts milk and water if necessary.