[donotprint]
Pepper, coconut and oatmeal. Almost like an exotic rice pudding – for breakfast. Peppercorns are usually thought of paired with savories. With sweet and creamy oatmeal pepper takes on a whole new taste profile. Just a dash and a bowl of oats transforms into something a little more. Not to mention in this recipe it combines with dreamy coconut milk. So enjoy some baked oats for breakfast or snack, with a flavor twist.
Aren’t these heart shaped bowls cute? Love that I can take them from oven to table. I found them a few years ago at Williams Sonoma. They get used all year round, not just for Valentine’s Day.
Oatmeal combined with coconut milk are go-to ingredients for me. Last year I posted these delicious Cocoa Coconut Oat Parfaits using some of my favorite oats, Coach’s Oats.
Traditionally peppercorns have infused many sweets. I have been seeing them used more and more the past few years. It is an ingredient in chai tea and chocolate manufacturers often include it. David Lebovitz uses it in ice cream in his recipe for Milk Chocolate and Black Pepper Ice Cream. Martha even has it here in her Chocolate Black Pepper Cookies.
When at the market, keep an eye out for all different kinds of pepper. I keep our pantry stocked with white, pink and black. They have subtle taste variations and are fun to use alone or together. Using coarse or fine ground will change things up too. Top your baked oatmeal with any dried or fresh fruit. I love raisins and dates in mine. Mandarins were also very tasty. They paired really well with the pepper and coconut. Come to think of it raspberries and strawberries would too.
This is a one of my go-to breakfasts for big ski days in Telluride. Oats give you lots of energy and are a great slow burning, high energy carb. A warm bowl of oats is both satisfying & pleasurable on so many levels. How do you like your oatmeal?
[/donotprint]
Baked Coconut Oatmeal with Pepper Nut Topping
Makes four servings
NOTES
- Use your favorite pepper, I like cracked black pepper. You can also use pink or white pepper or a combination of all three. The white will infuse a more mild taste.
- Stir in a handful of diced dried or fresh fruit to your oatmeal before you bake it if desired.
- I use toasted Walnuts in this recipe. Pecans, hazelnuts and many others would be great too. To toast nuts pre heat oven to 350ËšF with the rack in the center. Place nuts on a baking sheet in a single layer. Bake until slightly browned and fragrant about 10 minutes. Let cool in baking sheet. Store in an airtight container in the refrigerator or freezer.
- You can also use oat bran or old fashioned rolled oats, you will not need to soak these the night before. Prepare them in the microwave or over the stove according to package directions and then bake with the recipe ingredients.
INGREDIENTS
- 1 cup dry Steel Cut Oats
- 1 cup light Coconut Milk
- 1 large Egg, whisked
- 1/4 teaspoon Sea Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon ground Cinnamon
- 1 teaspoon pure Vanilla Extract
- Cooking Spray
- a few pinches Cracked Black Pepper
- Stevia or favorite natural sweetener to taste
- 1/2 cup chopped toasted Walnuts or Pecans
SERVING SUGGESTIONS
- extra chopped, toasted Nuts
- Coconut Milk, Cream or Fat Free Yogurt
- toasted, unsweetened Coconut
- more spices such as Nutmeg, Cardamom, Ginger, Pumpkin Pie Spice
- any fresh or dried fruit
- Maple Syrup or any sweetener you like
METHOD
Soak steel cut oats overnight in 1 cup water. Pre-heat oven to 350ËšF with the rack in the middle. Toast the nuts if you have not all ready. Spray a 8 X 8 baking dish or individual bake safe bowls with cooking spray. If using smaller bowls put onto a baking sheet so they are easy to transfer to the oven. In a medium bowl, combine soaked oats with coconut milk, egg, salt, cinnamon, baking powder and vanilla extract. Sweeten to taste. Divide mixture evenly into bowls or spread into baking dish. Divide nuts evenly over the top of the oatmeal, sprinkle on the pepper. Bake for about 25-30 minutes. Garnish with fruit, nuts, cream, etc.
[print_link]
[donotprint]
Oatmeal Recipe Links
- Apple Pie Oatmeal Oh She Glows
- Banana Bread Oatmeal The Pastry Affair
- Baked Oatmeal i am mommy
- Baked Pumpkin Pie Oatmeal MarlaMeridith.com
- High Energy Skillet Oatmeal MarlaMeridith.com
- Orange Creamsicle Oatmeal The Nesting Project
Your posts always make me so happy, so colorful and such exquisite photography! I foresee your work in magazines girl!! xoxo Let’s do lunch this week, miss you!
Wow Marla! This looks incredible! Your pictures are mouthwatering!
I love coconut! This just sounds so delicious. And as usual, your photos are stunning!
That must be delicious! A healthy treat that doesn’t lack flavor.
Cheers,
Rosa
Wow! This sounds as though it is absolutely packed with
flavor. This might even override my weekly craving for bacon
(really!)
Those bowls are adorable! Your baked oats look so
comforting. I’ve been using so much coconut milk lately and
actually used some just this morning in my oats. I love the subtle
sweetness it gives off.
What a fabulous breakfast treat. love the new header
too:)
Wow, I love the flavors you used in this oatmeal, Marla,
and your photos are more stunning than ever. You really are a total
inspiration for always bettering my photography and creativity.
Thanks for sharing this! Have a great week ahead.
Your little heart-shaped bowls are too cute, Marla! Love
the idea of adding peppercorns to oats…what an exciting way to
wake up the palate!
You KNOW I am in love with this… you just blow me away
with your creativity!!! The pictures and the recipe and the
ingredients… and just perfection!!
Wow I never thought of adding peppercorns to a sweet dish,
shows how much I know! I’ll have to give it a try.
Peppercorns in baked oatmeal….mmm…I must try it
too.
New header looks so awesome! Love coconut. All your photos
are so bright and happy! Where do you find those sweet heart bowls?
So yummy. Great comfort food.
What a comforting and warming recipe! Love the pepper addition… so creative!
You go Girl! The composition in those photos is wonderful! I especially like the white on white to add some texture. Very nice.
Oh! and the recipe…WOW! Sounds like a great way to start out the day, and with a whole heck of a lot of flavor. Delish!
Love the new header, too.
I’ve been meaning to thank you for introducing me to Stevia, especially the drops. Just wonderful. I’m enjoying them very much. Glad I have your shop to find them in, too. 🙂
Love coconut milk, and baking it in oatmeal sounds like the perfect warm breakfast food.
First, the recipe is wonderful! The food photography is out
of this world!!! ( i am buying that lens…very soon!) And your new
header, your new “look” here, less pink, more white/crisp…LOVE
IT! You look beyond beautiful in that header pic, btw. Amazing!
🙂
Averie: I am so happy we switched to a white header. It shows off the colors of the photos better. I agree with you-way cleaner. Was time to ditch the heavy pink 😉
What great timing! I just discovered the joys of baked
oatmeal from my college friend. Hers was filled with berries, but
your coconut pepper nut version sounds even more intriguing and
just as tasty!
Xialou: I love baked oatmeal with berries too! Really any combo of flavors works for me when it comes to oats. The coconut milk adds so much, subtle sweetness and tons of flavor.
This looks so yummy. Love your new profile and pictures,
you are so beautiful in them. Your new look on the blog is so
professional and brings your site to the next level. xoxo,
andrea
The pepper infusion definitely elevates these from being an every day breakfast to a truly gourmet one! Only you could make oats look this good, Marla!
Those bowls are so cute. I love Williams Sonoma
What an interesting oatmeal I love pepper on pretty much anything (and I love chai) so I’ll definately have to try these out
I love the idea of adding pepper to give the oatmeal a bit of heat, and baking it makes it a special treat for the morning. I’ve been having my oatmeal with cinnamon and almond milk recently.
Fabulous Marla! I am printing this out and making these this weekend! So creative and awesome photos
Loving your dishes! Too cute!
I think you just dispelled the notion that oatmeal is
boring with this post Marla! Gorgeous photos and a very delicious
recipe – I love the new look of the blog!!
I’ve been toying with the idea of adding coconut milk to
oatmeal for a while now, but I haven’t had the guts to fully commit
by opening a can!
As always, you have such a great way of combining healthy
ingredients in a very innovative, delicious way, Marla. Although I
often use coarse grained pepper and coconut milk to perk up my
fresh fruit sorbets, it never occurred to me to try them with
fruity breakfast oatmeal, as you’ve done here. A great combo, which
I will try with the carambola, oranges, and tangerines I have in
the garden now. LOVE this recipe!
Gorgeous!!! Sounds so delicious and satisfying, and I just
love those adorable bowls.
i could live for a million years and never consider combining
these ingredients. thank goodness i read your blog, marla, because
i think they’d be magical together!
Just the dishes alone have me drooling, let alone what’s
inside them! 🙂
Beautiful images.., beautifully presented breakfast too, now that’s something nice to wake up to 🙂
Those heart bowls are too cute <3
just discovered coconut milk & steel cut oats this week Marla! am going Vegan for a week trying to figure out some tummy stuff – so eliminating all dairy & meat. i have to say that i was quite surprised at how much i like the combo – i add just a teaspoon of raisins and a splash of cinnamon & the coconut milk – yum! your recipe looks great too!
Wow! Beautiful Marla! You continue to amaze me with your photo’s and recipes. What a wonderful healthy breakfast recipe. And I adore the heart bowls…too cute!
Heather: Thanks so much. I love your mini cheesecakes for Valentine’s Day! Those hearts on the top are darling.
I can just begin to imagine the wonderful aromas these toppings must give off when steamed atop hot oatmeal.
Wonderful recipe and gorgeous pictures. I am loving those heart shaped bowls!
I love making oatmeal with different kinds of milks. I’m currently on a hazelnut milk craze.
These look so cute, what a great way to wake up in the morning.
Pamela: Loving the idea of hazelnut milk. Do you make it yourself or buy it at the market?
I love the little heart bowls you have! They are the cutest for this perfect little dish!
Looks fabulous! And I “heart” those ramekins!!
I never would have thought of this combination but it
obviously works. Your recipe sounds delicious and you have done a
wonderful job with its presentation. I hope you have a wonderful
Day. Blessings…Mary
obsessed with those little ramekins! How cute!! And pepper
always steps things up a notch – yummy!
Wow, I love the flavors in this! Yum!
Love your new header, Marla! Beautiful. As are these lovely
little heart shaped dishes with heart healthy food! That’s the
Marla I know! Now, your kiddies are getting old enough to assist in
the kitchen and it would be WONDERFUL to see them cooking with you!
🙂 Valerie
This looks like a hearty healthy breakfast treat! I love coconut milk, it adds sweetness and for non-dairy users, it’s a perfect substitute in moderation.
I absolutely adore the sound of this oatmeal and your photos are stunning. Love the heart shaped dishes, as well 🙂
I love this bfast option! Great little bowls! Where did you
ever find them! So cute! 🙂 nice to find your pretty blog!
Bren: Those cute heart shaped bowls I got a few years ago at Williams Sonoma. Not sure if they still make them. You might want to check. Thanks for stopping by!
I made this today and I am a steel cut oats convert! I can’t wait to try more recipes on your site, especially the sugar free recipes! Thanks for posting!!
KittyKat: I am so happy you have converted to steel cut oats. Once you start making them there is no turning back. They really are very simple to prepare and full of flavor. I am thinking of posting some more recipes using them some time again soon. I hope you enjoy my other sugar free recipes too!
I’m such a fan of baked oatmeal…this looks really divine!