Pacific Foods makes a variety of non-dairy beverages and they recently sent me some of their new organic coconut milks.
I’ve only ever purchased coconut milk in cans before, and I use those cans for soups and other recipes where I am looking for a creamy product with really distinct coconut taste. Pacific’s coconut milk is entirely different. It tastes light, mildly sweet (it’s sweetened with coconut water only), and quite hydrating/refreshing. It contains notable amounts of vitamin b12, vitamin D, and potassium, as well.
I’ve been playing around with different oatmeal recipes lately, and decided to try cooking my steel-cut oats in Pacific’s Original Coconut Milk instead of water or regular milk. I like how the coconut milk imparted a subtle sweetness to the cooked oatmeal. I portioned out the steel-cut oats cooked with coconut milk and added pomegranate seeds, toasted walnuts, plain yogurt, and a little unsweetened coconut as a garnish, then drizzled some pomegranate molasses on top to finish. So good!
Recipe for Steel-Cut Oats with Coconut, Pomegranate, and Walnuts
Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This recipe makes a wholesome, satisfying breakfast. I usually have a couple of hard-boiled eggs on the side for additional protein.
Ingredients:
For the oatmeal:
*1 cup steel-cut oats
*4 cups (1 box) Pacific Original Organic Coconut Milk (or use one of the unsweetened varieties)For each serving:
*3/4 cup steel-cut oats cooked in Pacific coconut milk
*1/4 cup pomegranate seeds
*1/4 to 1/2 cup plain yogurt (use a dairy-free yogurt if you like, or omit)
*toasted walnuts, unsweetened coconut flakes, and a drizzle of pomegranate molasses for garnish- to tasteDirections:
1. Cook the steel-cut oats according to the package directions, using coconut milk instead of water or regular milk (if you buy your oats in bulk, you'll want to bring them to a boil in the liquid, then reduce the heat and simmer for about 30 minutes).
2. Portion out 3-4 servings and top each one with pomegranate seeds, plain yogurt (optional), walnuts, unsweetened coconut flakes, and some pomegranate molasses. Serve immediately or store uneaten portions in the refrigerator until ready to serve.
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Disclosure: Pacific Foods sent me 6 samples of their BPA-free, shelf-stable, organic coconut milk to try and I am being compensated for recipe development and the work put into creating this post; all opinions expressed in this post are 100% my own.
Siobhan Nash — April 22, 2015 @ 10:04 am
This oatmeal sounds delicious! Could I use canned coconut milk in place of the Pacific coconut beverage?
Winnie replied: — April 22nd, 2015 @ 12:08 pm
You can, but it won’t come out the same because the canned coconut milk is so much thicker with much more fat.
I bet it will still be delicious, though!
Sarah | Drool-Worthy — April 26, 2015 @ 5:54 pm
Ohhhh yum! I have a whole thing of steel cut oats in my pantry that I’ve had no clue what to do with. I think I know now! :)
The Healthy Apple — May 6, 2015 @ 7:24 pm
Oo I love cooking with coconut milk! This recipe sounds fantastic; can’t wait to try it!
Alison — May 22, 2015 @ 12:21 pm
I love seeing new coconut recipes because not only are they yummy, they boost your metabolism and help you fight of all sorts of infections and illnesses. I can’t wait to try this one out for my next breakfast! Thanks for sharing.
Luan — September 13, 2015 @ 1:44 pm
Always i loved cooking. I will try at home and may be i can.