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A bowl of oatmeal with a napkin under it.
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Recipe for Steel-Cut Oats with Coconut, Pomegranate, and Walnuts

This recipe makes a wholesome, satisfying breakfast. I usually have a couple of hard-boiled eggs on the side for additional protein.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 3 -4 servings

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 taste

Instructions

  • 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.