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.
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?
Baked Coconut Oatmeal with Pepper Nut Topping
Makes four servings
- 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 350˚F 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.
- 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
- 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
Soak steel cut oats overnight in 1 cup water. Pre-heat oven to 350˚F 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.
Oatmeal Recipe Links