Smoked Oatmeal With Coconut Milk
By Traeger Kitchen
Make sure your mornings are smokin' with this wood-fired twist on a breakfast classic. Steel cut oats are smoked over cherry hardwood, mixed with creamy coconut milk and topped with fresh honey and fruit.
Prep Time
15 Minutes
Cook Time
20 Minutes
Pellets
Cherry
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | Oats, steel-cut |
| 1/8 Teaspoon | sea salt |
| 2 Cup | coconut milk |
| 2 Tablespoon | honey |
| 1/2 Cup | Fruit, Fresh |
Step
1
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
2
Spread the steel cut oatmeal out in a single layer on a sheet tray. Place sheet tray directly on the grill grate and smoke for 10-15 minutes. Transfer smoked oats to a medium bowl and sprinkle with sea salt.
180 ˚F / 82 ˚C
00:15
Super Smoke
3
Pour 2 cups of boiling coconut milk over oats and cover. Let rest for approximately 5 to 10 minutes.
4
Arrange oatmeal in individual serving dishes or in a serving bowl, top with seasonal fruit of your choice and drizzle with honey. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.