Triple C (Coconut, Cardamom, Cashew) Steel Cut Oats

Posted by: EatFree

>> Vegan, Vegetarian

This topping for steel cut oats is reminiscent of the signature flavors of many Indian desserts—coconut, cashew, and cardamom.  In fact, the topping reminds me of the one too many coconut “ladoos” I’ve had growing up at Indian celebrations only in this case I get to enjoy it on a top of warm steel cut oats.  The steel cut oats than undergo fewer steps of processing than its sibling the rolled oats, making it an ideal candidate for any whole-foods centered recipe.  Feel free to substitute the soy milk  for any milk of your liking (almond, cashew, hemp, etc.)


  • 3 cups water
  • ¾ cup steel cut oats
  • Pinch of salt
  • 2 tablespoons unrefined coconut oil
  • 2 cardamom pods, lightly crushed
  • ½ cup unroasted cashews, split
  • ½ cup shredded unsweetened coconut
  • ¼ cup raisins
  • ¾ cup soy milk
  • 3 tablespoons turbinado sugar
  • Agave or honey, for drizzling as needed


  1. Bring water to a boil.  Stir in steel cut oats and salt.  Let thicken for 5 minutes.  Simmer uncovered for about 30 minutes or until to desired consistency. Set aside covered.
  2. Heat coconut oil.  Saute cardamom for 1 minute.  Then add cashews and sauté for 1 minutes.  Add coconut and do the same.  Add raisins , milk, and raw sugar and let simmer for a few minutes over medium low heat or until thick and syrupy.
  3. Top oatmeal with cashew coconut mixture.  Drizzle over some honey if needed for added sweetness.
This entry was posted on Friday, December 9th, 2011 at 1:24 am and is filed under Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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