I've had the idea of an oatmeal made with coconut milk floating around in my head for a while. I just took a recipe I've used often, and instead of one can of evaporated milk, I used one can of coconut milk. It was delicious. I topped servings with toasted coconut and sliced bananas.
Coconut Steel-Cut Oatmeal (Slow Cooker)
adapted from here
1 cup steel cut oats
1 can (13.5 oz) coconut milk, plus enough water to bring liquid to 4 cups
1/4 cup pure maple syrup (or homemade)
2 tablespoons packed light brown sugar (add more or less to taste)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1. Lightly coat the inside of a small (2-3 quart) slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 4-5 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon.
2. If not serving immediately, cool and refrigerate, covered. In the mornings, place portions in micro-wave safe bowls and microwave for 3-5 minutes, or until hot. Serve with dairy or almond milk, fresh fruit and/or frozen berries, and flax and chia seeds, if desired, a dash of extra cinnamon, and toasted coconut.
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