Want to know what goes together like chocolate and peanut butter or apple and cinnamon? The earthy-sweet combo of coconut and ginger. Here, the two join forces to create the creamiest bowl of richly spiced oatmeal sure to warm up your morning routine.
This oatmeal manages to feel fresh in its flavor and comforting at the same time. Cooking the steel-cut oats in a mix of water, coconut milk and fresh ginger, instead of just water, forces the groats to soak up the nutty, rich flavor of the milk and the pungency of the ginger.
Coconut milk also makes for a bowl that’s ridiculously creamy. All it needs is a sprinkling of toasted coconut flakes, toasted pepitas, and pomegranate seeds on top for crunch and color.
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Coconut and Ginger Oatmeal
2 cups water
1 (13- to 14-ounce) can full-fat coconut milk
1 cup steel-cut oats
1 teaspoon grated peeled fresh ginger
Scant 1/8 teaspoon kosher salt
Toasted coconut flakes, toasted pepitas, and pomegranate seeds, for serving
Bring the water and coconut milk to a boil over high heat in a medium saucepan.
Stir in the oats, ginger and salt, and return it to a rolling boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the oats are very tender and the oatmeal is as creamy as you like it, 20 to 30 minutes.
Serve topped with coconut flakes, pepitas and pomegranate seeds.
Notes: The cooked oats, without toppings, can be stored in an airtight container and refrigerated for up to one week. The oats will thicken in the refrigerator; stir a little water into them when reheating to loosen, and garnish just before serving.
Yield: 4 to 6 servings.