I know the title of this one sounds weird. I was skeptical too when I came across the variation in Cook’s Illustrated. But, it’s really good and it will use up the dried, sweetened coconut that you, like me, probably have in your cabinet. The banana adds nutrients, and the nuts make you feel fuller, which is important to me because I’m always ravenous in the morning.
The actual Cook’s Illustrated recipe involves using whole milk, peanut butter and butter, along with the banana, nuts, honey and coconut that I use. I omitted those ingredients because I figure at some point, you really should cap the calories on your breakfast. Besides, it’s not like there’s not still plenty of calories in there.
One other thing worth noting: I use steel-cut oats because they are lower on the glycemic index than rolled or instant oats. They’re also usually a hassle to cook because they take so long. But, Cook’s Illustrated has come up with an overnight soak technique that works perfectly every time and let’s you have breakfast ready in 10 minutes in the morning. I highly recommend it.
Steel-cut Oats with Banana, Peanuts and Coconut
1/2 cup steel-cut oatmeal
2 cups water, divided
1 banana chopped
1/2 cup of peanuts, chopped
1/4 cup sweetened, dried coconut (or more if you want)
2 tablespoons of honey
The night before: Bring 1 1/2 cups of water to a boil in a saucepan. Turn off the heat. Add the oatmeal and stir. Cover the pan and let it sit overnight.
In the morning: Add the final 1/2 cup of water to the oats and bring the pan back to a boil. Cook for 5 minutes and then turn off the heat. Cover and let the oatmeal sit for 5 minutes.
Stir in the honey, banana, peanuts and coconut.
This makes enough for two people. If there’s just you, you can divide the oatmeal in half, stir in half of the mix-ins and eat that half for breakfast. Store the other half of the plain oatmeal in the refrigerator. The next morning, you can warm it in the microwave, stir in the other half of the mix-ins and have an even faster breakfast.