Coconut steel-cut oats porridge

This wonderfully warming coconut steel-cut oats porridge recipe creates a nutritious and filling breakfast that's the perfect antidote for chilly mornings

  • 30 mins cooking
  • Serves 4
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  • 2 cup water
  • 2 cup coconut milk
  • 1 cup steel-cut oats
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut cream
  • 1/2 mango, sliced into strips (you can use canned)
  • 1/3 cup blueberries
  • 2 tablespoon maple syrup


  • 1
    Bring the water and coconut milk to the boil in a medium-sized saucepan.
  • 2
    Add the oats and simmer, stirring at times, for 20-25 minutes until the oats are creamy but still have texture.
  • 3
    Remove pan from the heat and stir through the salt and vanilla.
  • 4
    Divide the porridge between four bowls and top with a dollop of coconut cream, a few mango slices, blueberries and a drizzle of maple syrup.


  • To reduce cooking time to 10-15 minutes, soak the oats in the water and coconut milk overnight. - PER SERVE: Energy: 399 kcal, 1670kj Protein: 5g Fat: 28g Saturated fat: 24g Cholesterol: 0 mg Carbohydrate: 30g Fibre: 3g Sodium: 164mg