Morning · No onion or garlic
Turmeric Oat Bowl with Toasted Coconut
Rolled oats cooked with milk, a little turmeric, cinnamon and black pepper, finished with toasted coconut, sliced mango and pumpkin seeds.
- Prep 5 min
- Cook 12 min
- Total 17 min
- Makes 2 servings
Photo: Oatmeal and coconut milk, March 2011 by Rachel Hathaway, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
This is our everyday oat bowl with a little more color. A small amount of ground turmeric turns the oats a soft golden yellow, cinnamon and a pinch of black pepper round out the flavor, and a spoon of honey or date syrup balances everything. It tastes warm and gently spiced rather than strongly of turmeric.
Toasted coconut flakes are the part that makes it feel special. They take three minutes in a dry skillet and add crunch and a toasty aroma. Ripe mango is our favorite topping, but any soft fruit you have on hand will work.
The recipe
Ingredients
Oats
Toppings
Method
- Toast the coconut first: put the flakes in a dry skillet over medium-low heat and stir constantly for 2 to 3 minutes until most are golden. Tip them onto a plate right away, because they go from golden to burnt very fast.
- In a small saucepan, combine the oats, milk, water, turmeric, cinnamon, black pepper and salt.
- Bring to a simmer over medium heat, stirring often so the milk does not catch on the bottom.
- Reduce the heat to low and cook for 5 to 7 minutes, stirring now and then, until the oats are soft and creamy. If you like a looser bowl, add a splash more milk.
- Turn off the heat and stir in the honey and vanilla. Taste and add a little more sweetener if you like.
- Divide between two bowls. Top with the mango, toasted coconut and pumpkin seeds, and pour a little cold milk around the edge.
Kitchen notes
- Turmeric stains wooden spoons and light countertops; a silicone spatula is easier to clean.
- Steel-cut oats work too. Use 1/2 cup oats and 2 1/2 cups liquid, and simmer for 25 minutes.
- Make a larger batch of toasted coconut and store it in a jar for up to two weeks.
Storing and reheating
Cooked oats keep in the fridge for up to 3 days. Reheat with a splash of milk. Keep toppings separate so the coconut stays crisp.
To serve alongside
Nice with a cup of warm water with lemon or a mild green tea.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
