Winter Slow Roasted Coconut (Printable Version)

A creamy porridge gently slow-roasted with coconut milk and warming winter spices.

# Ingredient List:

01 - 1 cup steel-cut oats (gluten-free if needed)

02 - 2 ½ cups canned full-fat coconut milk

03 - 1 cup water

04 - 3 tablespoons maple syrup (plus extra for serving)

05 - 1 teaspoon ground cinnamon

06 - ½ teaspoon ground ginger

07 - ¼ teaspoon ground nutmeg

08 - ¼ teaspoon salt

09 - ½ cup toasted coconut flakes

10 - ¼ cup chopped toasted pecans or walnuts

11 - ½ cup pomegranate seeds or dried cranberries

01 - Preheat the oven to 325°F.

02 - In a large ovenproof dish, mix oats, coconut milk, water, maple syrup, cinnamon, ginger, nutmeg, and salt thoroughly.

03 - Cover the dish tightly with foil or a fitted lid and bake for 45 minutes.

04 - Remove from oven, stir the mixture, cover again, and bake for an additional 15 minutes until oats are tender and creamy.

05 - Remove from oven and let sit covered for 5 minutes before stirring well.

06 - Serve warm topped with toasted coconut flakes, nuts, pomegranate seeds or dried cranberries, and drizzle with extra maple syrup if desired.

01 -

This porridge feels like a secret indulgence with its slow roasting method that brings out deep creamy flavors
It became my favorite because it’s comforting yet light enough to start the day energized

02 -

Cover the dish tightly so the porridge steams perfectly, creating that signature creamy texture
The resting time is crucial—it lets the oats absorb all the flavors and thicken just right

03 -

Using full fat coconut milk is the key to achieving that rich creamy texture that steam baking unlocks
Do not skip the stirring halfway through baking—it ensures even cooking and flavor blending