A few years back, we had a lovely winter stay at the Drake Devonshire. I've spoken about it in this space before. I can still remember the coconut oatmeal I ordered one of our mornings there, and have been meaning to recreate it since. We had no almond butter in the house, but that was easily solved with a quick oven roast and food processor blitz of whole almonds. This is one of those simple yet delicious breakfasts, that feels both perfectly satisfying and wonderfully warming on these blustery February mornings.
COCONUT STEEL CUT OATS // serves ~4
Ingredients:
1 cup steel cut oats
1-400ml can coconut milk
2 cups water
toppings //
almond butter
maple syrup
flax meal
sesame seeds
fresh blackberries
What to do:
In the instant pot, stir together the oats, coconut milk + water.
Cook on high pressure for 10 minutes, allow to release naturally (12-15 minutes). Open and stir everything together.
Serve with a heaping scoop of almond butter, a drizzle of maple syrup, and the seeds and berries scattered on top.
If you have leftovers, reheat oats with a small splash of milk.