Steel Cut Oatmeal with Maple Syrup, Currants and Coconut

steel-cut-oats-with-maple-syrup-currants-coconut

We just got back from a wonderful vacation with friends in Long Boat Key, Florida. I barely opened my laptop and 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

Print Recipe
Servings: 4
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes

Ingredients

  • 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

Instructions

  1. In a medium saucepan, combine water, milk, cinnamon, coconut, salt, maple syrup and currants; bring to a boil.
  2. 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.

 

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  • Amy

    Sounds yummy! Where do you find currants?

    • Jenn

      Hi Amy, You can find them at any grocery store…they are dried so near the raisins

      • Hi Jenn:
        I just wanted to say that I found your site by looking up a recipe for home made ceaser dressing, and I was hooked at first sight!!!!!!!!!!
        Your pictures and instruction are just amazing, and I will be trying several of your recipes that i have found in the next few days. I was wondering, do you have a cookbook that I can purchase? Also, do you have a recipe for fried rice? I have been trying to get it like it be at the place where I get it, but something is missing, again thank you for your time and unselfish effort that you put into sharing your passion for food with us “foodies,” I am a southern girl, and of course do you have any special southern delights you would like to share? May you and your lovely family be blessed beyond measure. God bless you.
        BJ

  • Lisa S.

    What a treat to find photos of not only food, but also your family! I have unsweetened coconut in my pantry, thanks to you (coconut shrimp!) so all I need to buy is steel cut oats. I’m glad you included a photo of the packaging so I’ll know what to look for.

  • Hugh

    I have a question: I’ve recently been preparing steel-cut oats in an overnight slowcooker. Any suggestions on how this recipe might be converted for this technique? Since I’ve also just invested in a jug of Grade B maple syrup, I am particulalry intrigued. Thanks.

    • Jenn

      Hi Hugh, I don’t think you’d need to alter the recipe for a slow cooker. Hope you enjoy!

  • I cook steel cut oats in a slow-cooker overnight, and it’s ready when we get up. If I didn’t think to do this, I also cook steel cut oats in the microwave, because the dish is so much easier to clean than a pan on the stove. I’ve never added coconut, and I’m looking forward to trying it!

  • Lori

    I have used the slow cooker also, it comes out great. I have used the dried cranberries in place of the currents, also good.

  • This sounds like a great recipe. I love oatmeal in the morning. I printed a copy of the recipe for myself and my daughter. Your holiday sounded fabulous and your family looked like they were having a wonderful time. Thanks for sharing.

  • Cynthia

    Steel cut oatmeal is fantastic – such a great texture. Thanks for providing another variation to try!

  • A vacation full of sangria? That’s my kindda trip!

  • Angela

    This sounds delicious. It’s been too long since I’ve made oatmeal–my kids are grown!

  • I made this overnight in my slow cooker and it turned out terrific. I used all water, rather than half milk / half water and dried mixed berries (only because that’s what was in my pantry).

  • Beth

    I’ve been eating this all week- it’s delicious!!

  • Liz

    I bought some Irish steel cut oats yesterday and made this recipe this morning. Didn’t have the beautiful view of Long Boat Key, but it still tasted pretty darn good, delicious actually! Thanks, Jenn!

  • Andrea J

    Delicious recipe, tastes so much better than adding cold milk and toppings to already cooked oatmeal. Makes a lot – I halved the recipe and fed four adults.

  • Karen

    I have made this twice already. It is so yummy! I love the hearty texture. I love dried cherries, so use them instead of currants. I also added some vanilla paste to just add another dimension and some flecks of vanilla in the outcome. It tastes delicious heated up in the microwave also. Thank you once again for a very tasty recipe.

  • daphna

    Do you know if steel cut oats are available in gluten free? I’ve only found rolled oats? this recipe looks delicious.

    • Jenn

      Hi Daphna, I believe Bob’s Red Mill sells gluten free steel cut oats.

  • Rita W

    I love steel cut oats, and coconut so this recipe went idirectly nto the crockpot. Oh my gosh. It is divine. I use gluten free oats which I order from amazon. Thanks for a different flavor variation on my regular recipe of apples and cranberries.

    Rita

  • Julie

    After trying steel cut oats will never make regular oatmeal again. I like to add dried tart cherries, diced apples, and a bit of cinnamon and dark brown sugar. I think leftovers reheat well in the microwave so I always make more than I need.

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