"In celebration of Whole Grains Month, I created this dish with the intentions that it can be enjoyed as a hot or cold dessert. I love the addition of black currants because they really plump up while simmering in the coconut milk and add some subtle sweetness as opposed to raisins that can be very sweet. Feel free to add chocolate chips in substitution of the black currants and a little whipped cream!"
-Chef Sacco

 

Recipe

Servings: 4

Ingredients Needed:

1.5 cups water
1 – 13 oz. can coconut milk (full fat for a creamier consistency)
1 cup steel cut oats
3 Tbsp. turbinado sugar/raw sugar can be substituted
1/8 tsp cinnamon powder
1/8 tsp ground cardamom
 4 Tbsp. black currants

Optional Garnish:

1 bunch fresh mint
1 – 6 oz. container fresh raspberries

 

Cooking Instructions:

1. In a medium saucepot, combine all the ingredients and stir until combined well.

2. Bring to a boil and lower to a simmer.  Simmer for 25 minutes covered. stirring frequently.

Bring to a boil...

Bring to a boil...

Cover and simmer...

Cover and simmer...

Ta-da!

Ta-da!

Hot Serving:

Pour into 4 ramekins and garnish with mint and raspberries.

Serves 4 (2).jpg

Cold Serving:

Pour into 4 ramekins and let cool in the refrigerator for 2-3 hours.

Garnish with fresh mint, raspberries and some whipped cream.

Photo Sep 08, 1 18 06 PM.jpg

Hope you enjoy! Plan on trying this recipe out? Let us know how it goes. Comment below or send us a tweet @Grainful.

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