I like to call this dreamy
I noticed there’s a common trend in every recipe I’ve posted so far, and that’s coconut milk. I’m a huge lover of anything coconut but coconut milk is especially one of my faves because it’s a dairy-free option and also helps with a super creamy texture. You can try my other coconut
If you do not like coconut milk or coconut flavoring of any kind you can always substitute the 13.5oz can I use in this recipe for equal parts of your desired liquid. Now I can’t promise they’ll be as dreamy and creamy as my recipe but I’m sure they’ll still taste good!
Add in the delicious canned coconut milk and you have all the good benefits of MCTs (
Research also suggests that MCTs may help decrease appetite and calorie intake over other fats and can also reduce inflammation, decrease stomach ulcer size, and fight viruses and bacteria.
In fact, that’s largely the reason for my coconut milk obsession this winter season. My husband has been sick more times than he ever has, and is also having some stomach issues that we’re working to correct through diet. I suspect leaky gut and will be making a blog post about that topic next.
Since coconut milk is lactose free and contains fiber it’s also good for the digestive system, plus it has the added benefit of iron, which I need during my pregnancy.
Coconut milk is high in calories and fat so if you prefer you can opt for the light version but I always use full-fat anything over “light” or “low fat” as that generally means it’s been ultra-processed and has additives I particularly would rather not ingest.
Throw on some of your favorite mix-ins and you have a super nutritious, super delicious, creamy, dreamy, keep you full for a long time breakfast or snack.
I added slivered almonds, chopped pecans, and organic cocoa nibs, yum!
Also, I buy my steel cut oats from the bulk section at Natural Grocers for less than $3 for an entire 32oz bag of organic steel cut oats.
If you don’t have access to
Oats are naturally
Ingredients
1 cup steel cut oats
1 can organic coconut milk – full fat
1 cup + 1/4 cup water
1 cup nut milk of your choice – I use Silk protein almond & cashew
3 TBSP brown sugar
1 tsp vanilla extract
1/4 tsp salt
Directions
Add all liquid to medium size pot and bring to a boil w/ 1/4 tsp salt.
Once boiling, stir in oats.
Reduce heat and simmer uncovered for 30 minutes or until desired consistency is achieved.
Get comfortable next to the stove and pay attention to your oats.
The coconut milk and almond milk will bubble a lot if you’re not careful and a thin layer of “skin” will form. I stir frequently to prevent this from getting out of hand.
Once oats have thickened add in your vanilla and brown sugar.
Serve immediately while warm and store the extra in the refrigerator for easy heating later.