indian spiced oats
w/ coconut milk $2.80 recipe / $0.70 serving
I've been off the steel-cut oats bandwagon for a while because I've been addicted to my little breakfast egg quesadillas (I'll post that soon because they're too good to keep to myself). But, this week I got a hankering for the almighty oats. I didn't realize how I missed their chewy goodness until now! Anyway, this little Indian pilaf inspired oat mixture turned out FANTASTIC. The spices, sweet raisins, crunchy almonds and super creamy coconut milk balance each other perfectly. This breakfast will make you feel like the Maharaja while only costing you $0.70! 
Total Recipe cost: $2.80
Servings Per Recipe: 4
Cost per serving: $0.70
Prep time: 5 min. Cook time: 30 min. Total: 35 min.
| INGREDIENTS | COST | |
| 1 cup | steel cut oats | $0.70 |
| 1/2 tsp | salt | $0.05 |
| 1 tsp | cinnamon | $0.10 |
| 1/2 tsp | ground ginger | $0.05 |
| 1/4 tsp | ground cloves | $0.05 |
| 1/2 tsp | vanilla extract | $0.15 |
| 1/4 cup | brown sugar | $0.12 |
| 1/2 cup | raisins | $0.31 |
| 1/4 cup | sliced almonds | $0.56 |
| 1 cup | light coconut milk | $0.71 |
| TOTAL | $2.80 | |
STEP 1: In a medium pot bring 4 cups of water and 1/2 tsp of salt to a boil. Once it reaches a rolling boil, add 1 cup of steel-cut oats. Reduce the heat to medium/low and let simmer for about 30 minutes or until the mixture is to your desired thickness.
STEP 2: As the mixture simmers, add the cinnamon, ginger, cloves, vanilla extract and brown sugar.
STEP 3: Once the oats are finished cooking, divide it up into four servings and top each with 2 Tbsp of raisins, 1 Tbsp of sliced almonds and 1/4 cup of coconut milk. Dig in!
NOTE: As with all of my oats, I divide them into resealable containers and keep them in the refrigerator. Then, in the morning, all I have to do is grab one and microwave it for a minute or so and I have a super hearty breakfast ready to go!
Originally I intended to put cardamom in the spice mix but later realized that I didn't have any. You can try this out with just about any combination of Indian spices and I'm sure it would be fantastic. I even thought about putting a chai tea bag in the water as it came to a boil before adding the oats. I'm not sure what kind of flavor that would add but it sounds like it could work!
35 comments:
This sounds really yummy!
It's funny that you've been skipping oatmeal for breakfast quesadillas - my boyfriend and I saw your post for Egg Florentine Quesadillas a few weeks ago and were inspired. We make ours a little bit different, but have also had a hard time having anything else for breakfast ever since.
mm sounds great!
This looks soooo good! Hi Beth! I'm Sarah Jio, the health and fitness blogger for Glamour magazine. I'm going to link to this on Monday morning! :) Hope it's OK to use one photo, with attribution and a link back, of course. Thank you!
that's MORE than okay!! Thanks Sarah!
This looks excellent! I need this right now... if only I had some coconut milk... I suppose a trip to the store is in order!
What a great oatmeal idea with those spices! It looks so delicious.
mmmm, i love oatmeal and this sounds like an awesome way to start the day. Our dinners this week are actually following and "indian" theme, so maybe i'll make this oatmeal to really "milk the coconut"
mmm I love warm spices like the ones you added to this. Shame you didn't have cardamom, but looks and sounds great nonetheless. Interesting idea to use a chai tea bag. I say go for it!
This looks fantastic! Love the flavors. :)
Looks so delicious! I would like to make this recipe at Halloween. Thanks for sharing such yummy recipe.
Wow, so I actually got around to making this today - it's fantastic! I used rolled oats, because that's what I had on hand, and also added a little cardamom. It was soooo good, I can't wait to eat it again tomorrow.
I'm eating my first bowl of this as I type. So good, and there is so much leftover!
Beth M, I'm trying to cut out sugar from my cooking, what would you suggest using in place of the sugar? This recipe sounds delicious!!
OK, where are these egg quesadillas that you claim you won't keep to yourself? :) I found out about your blog two minutes ago and it's already a new favorite. Keep up the good work.
oops, you're so right... i should have put a link! if you click on the "eggs" label on the label list in the second column and then scroll down a bit you'll see the chili garlic egg quesadillas and spinach florentine egg quesadillas... but sometimes, when i'm in a hurry, i just cook up an egg, slap it inside a tortilla with some cheese and throw it back in the skillet to get crispy! so simple, so inexpensive, SO satisfying!
hi
milk mixed with almonds and raisins is delicious, is a perfect breakfast.
Yum...I'll have to try this! I usually make my steel cut oats with brown sugar, a touch of real maple syrup, vanilla, and cinnamon. This will be a nice change of pace. Thanks!
Ok I can't stop making this. Absolutely delicious! Glad I stumbled upon your site!
LOVED this recipe, it has changed my mornings. I blogged about it too (http://ranirecommends.blogspot.com/2011/06/recommendation-make-indian-inspired.html), love your site! Thank you! :)
Hey Beth,
I don't know if you read old comments, but when you divide these and put them in the fridge, do you pour the coconut milk on then, or do you wait until the morning you heat them up and eat them? I want to make a bunch of this and bring it to work, but I don't have cocunut milk at work...
Thanks!
R - I suppose you could do it either way. I like to add it after reheating because I like the contrast between the warm oats and cold coconut milk, but you could certainly add the coconut milk to each container just to make transport easier. You'll just have warm oats AND warm coconut milk when you reheat. :)
I'm allergic to coconuts (all nuts for that matter) would just regular milk be an alright substitute or will it not compare? :(
Anon - The coconut milk definitely gives this dish an Indian flare, but the spices and fruit will still make the oatmeal taste great, even with regular milk :)
LOVE LOVE LOVE this recipe! I made it yesterday for breakfast and couldn't wait to get up this morning so I could have some more. You hit it out of the park with this one!
Save $ and calories by substituting coconut milk with: 1/2 tsp. of coconut extract and 1 cup of regular soy milk (I use lowfat soymilk, but regular would be creamier).
I added 1/2 teaspoon cardamom. Yummmmmm!!!! This recipe is delish!
These are AWESOME!
Great recipe Beth! I just mixed up a batch of this so that I could have breakfasts ready for the rest of the week. I snuck a bite (or two) while it was cooling and it tastes amazing! I used pecans and chopped dates instead of almonds and raisins because that's what I had on hand. Thank you so much!
It looks so yummy - hopes to see more updates very soon.
I have some coconut milk in the house and need to use it up. I might just make this next week sometime! Yummy.
I made this, this morning, with the cardamom. It was delicious! I made a smoothie over the weekend and had coconut milk leftover. The oatmeal was a good way to start using up the leftovers. I will be making this again! I made it with milk, too, by the way.
Can't wait to do this for breakfast. Thank you for a terrific site full of tons of lovely ideas! :) My tummy and my wallet are grateful.
I've made this recipe a million times now (although I generally do it in the crock pot because a)I am lazy and b)I can enjoy the smell for longer). This is one of my top 5 breakfasts. So healthyheartydelicious.
This is an awesome recipe! I loved it so much the first time I made it that I went out and bought supplies to make it a second time. Between this and the lemon raspberry oatmeal, you've provided me with many yummy breakfasts! These recipes make me look forward to breakfast!
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