Do the work the night before and wake up to bright and flavorful morning oats with just a short warm-up. Play with other combinations of spices and toppings to enjoy overnight steel cut oats year-round. Breakfast is served!
1 can unsweetened coconut milk (13.66oz or 1 2/3 cups)
10 cardamom pods
1 cinnamon stick
1 inch ginger, grated
4 Tbsp. honey, plus more to garnish
small sweet orange, like mandarin or tangelo, zested and segmented
1.5 cup water
1 cup steel cut oats
2 Tbsp. hemp protein plus more to garnish
1 cup almond milk or milk, plus more to garnish as desired
pecans, toasted and chopped
In a medium pot, combine coconut milk, cardamom, cinnamon, ginger, orange zest and honey and bring to a gentle boil. Return to simmer for 15 minutes. Remove from heat and stir in 1.5 cups water and hemp protein. Let cool.
In the meantime, bring a dry pan to medium heat. Add the oats and lightly toast for about 3-5 minutes. Pour infused coconut milk over the oats and let soak in the refrigerator overnight.
To serve, warm the soaked oats on the stovetop, adding milk to achieve desired consistency. Garnish with a generous addition of coconut flakes, orange segments, toasted pecans, hemp protein and a drizzle of honey.