Tropical Steel Cut Oatmeal | infinebalance #recipe #vegan #breakfast


Did you know January is oatmeal month?  I just found out. Which is perfect because we have had oats for breakfast almost every morning.

Since it is the weekend, I like to make things more interesting, a little different for breakfast. Steel cut oats take just a little bit longer than regular oats to cook but I love the hearty texture.

I added some fresh pineapple and flaked coconut this time. Sweet tropical flavours to brighten up a cold dark winter morning. I used cashew milk in this recipe. It’s the first time I have tried cashew milk and honestly, I’m not sure how I feel about it. I like almond better I think. At least straight up. But when cooked into something, I don’t really notice any differences.  In this recipe, use whatever kind of milk you have on hand.

I use fresh pineapple, canned pineapple tidbits or even crushed would do. Just drain it well before adding it into the oats. I find this sweet enough as is, but you may want to serve a little maple syrup on the side

Tropical Steel Cut Oats | www.infinebalance.com #recipe #vegan #oatmealmonth

Tropical Steel Cut Oats

steal cut oats with pineapple and coconut
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4


  • 1-1/2 cups steel cut oats
  • 3 cups water
  • 1-1/2 cups cashew milk
  • 1/4 teaspoon salt
  • cinnamon stick
  • 1/4 teaspoon grated nutmeg
  • 1 inch piece of fresh peeled ginger
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened shredded coconut
  • 1 cup fresh pineapple chopped
  • 1/4 cup brown sugar
  • sweetened coconut for serving
  • brown sugar or honey


  • In a medium sauce pan bring water, cashew milk, cinnamon stick, ginger and salt to a boil.This will boil over if you use too small of a pot. Remove ginger piece and cinnamon stick. Add nutmeg and stir in oats. Reduce heat to a simmer and cover. Cook covered until mixture is thick and creamy and oats are soft, about 35 minutes.
  • Remove from the heat, stir in remaining ingredients - vanilla, brown sugar, shredded coconut and pineapple.
  • Serve sprinkled with sweetened flaked coconut and maple syrup.
Trish Cowper