The second post in our happy foods recipe series from Kelsi Windmiller.
This is a perfect recipe for a lazy Sunday morning. Steel cut oats take some time to cook, but they definitely win against instant oatmeal. They are the least processed of the oat cereals and contain a large amount of fiber and protein per serving. Walnuts and coconut go wonderfully together as well as promote good moods. Medjool dates have been referred to as nature’s candy. They are sweet, sticky, and practically melt into the hot oats. Unlike sugary candy, these fruits are packed with potassium and fiber. This breakfast will be sure to keep you full and happy well into the afternoon!
Steel Cut Oats with Medjool Dates & Toasted Coconut (Vegan)
½ c Steel Cut Oats
1tsp Coconut Oil
½ c Coconut Milk + 2tbs Coconut Milk
2tbs Grade A Maple Syrup
6 Large Pitted Medjool Dates
¼ c Walnuts
¼ c Unsweetened Shredded Coconut
1 Pinch Kosher Salt
2 Pinches Cinnamon
Start by preparing the toppings. Preheat your oven to 350 degrees F. Slice dates into quarters with a small knife and set aside. On one side of a baking sheet spread dried coconut to a thin layer. On the other side of the baking sheet spread the walnuts to a thin layer. Toast the two ingredients in the oven for 5-8 minutes. Set aside to cool. Bring 2 cups of water to a boil in a small pot. While you are waiting for the water melt 1 teaspoon of coconut oil on high heat in a large skillet, add the oats. Stir the oil and oats for approximately 2 minutes or until slightly toasted. Slowly add the hot water to the oats, reduce heat and let simmer for 20 minutes. Stir in ½ cup coconut milk and let simmer for another 10 minutes. Remove from heat, stir in maple syrup, salt, and cinnamon. Spoon the oats into a serving bowl (should make two servings) and top with remaining coconut milk, dates, walnuts, and toasted coconut. Enjoy Immediately.
More healthy recipes from the BLDG 25 Blog.