The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change the way you think about oatmeal.

Ingredients

  • 2 tablespoons peanut oil or butter
  • 1 ½ cups steel-cut oats (not rolled), rinsed and drained
  • 1 tablespoon minced or grated ginger
  • 1 tablespoon mustard seeds (brown or black are both fine)
  • 3 cardamom pods
  • 1 or 2 dried red chilies, like Thai (optional)
  • Salt
  • freshly ground black pepper
  • ½ cup grated dried unsweetened coconut
  • ½ cup chopped fresh cilantro, mint, scallions or parsley, or a combination
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      256 calories; 16 grams fat; 7 grams saturated fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 5 grams protein; 9 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
  2. Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
  3. Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.

30 minutes

Dining and Cooking