now i know: coconut steel cut oatmeal with adzuki beans

by Chen

Believe it or not, this was my first time to make (and eat) steel cut oatmeal.

Several months ago, I posted some random thoughts on breakfast oatmeal as well as overnight muesli. However, as a fan for oatmeal, I had never tried steel cut oats though many foodies topped it over any other type of oats due to its unique sturdy texture that held up well after long time cooking.

To be honest, what kept me away from steel cut oats was exactly the cooking time–at least 30 minutes on stovetop. Or maybe I was not wise enough to find some shortcut? Yes, there was a convenient way to deal with it: boil the night before, let sit overnight, and reheat in the morning. This reduced the cooking time by half, and the result was quite satisfying. There was hardly a difference between this one and the one using the traditional stovetop method.

As I mentioned before, there were infinitely many stir-ins that could be paired with oatmeal. Back to my breakfast today, the Asian-inspired combination of coconut milk and adzuki beans (some people use “red beans” but “adzuki beans” is more precise) yielded a bowl of creamy goodness and led to its exotic and sweet aroma. No extra topping needed!

coconut steel cut oatmeal with adzuki beans
Makes 4 to 6 servings

1/4 cup adzuki beans, soaked overnight if you want them softer
1 cup steel cut oats
3 cups milk
1 1/2 cups coconut milk
1 1/2 cups water (could be substituted with coconut milk for creamier oatmeal)
2 tbsp raw sugar or light brown sugar, plus more if needed
a small pinch of salt

Mix all the ingredients together in a large pot and bring to a boil over medium heat. Stir occasionally and cook for 1 minutes. Cover and refrigerate overnight. (I kept it in a vacuum pot but this was definitely not required.)

The next morning, heat the mixture over low heat and let simmer for 10 minutes or to desired consistency. Stir frequently to prevent burning. Serve warm with more sugar if needed.

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