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Smoked Oatmeal with Coconut Milk

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

10 Minutes

Cook Time

15 Minutes




This recipe serves:


Units of Measurement:
1 Cup steel cut oatmeal
1/8 Teaspoon Sea salt
2 Cup coconut milk, boiling hot
2 Tablespoon organic honey, for serving
1/2 Cup Seasonal fruit, such as pomegranate seeds & persimmon, for serving


  • 1

    When ready to cook, set the Traeger temperature to 165˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F / 74 ˚C

    Super Smoke

  • 2

    On a rimmed baking sheet, spread the steel cut oatmeal out into a single layer.

    • 1 Cup steel cut oatmeal

  • 3

    Place the sheet tray directly on the grill grates. Close the lid and smoke for 10-15 minutes. Transfer the smoked oats to a medium bowl and sprinkle with sea salt.

    165 ˚F / 74 ˚C

    Super Smoke

    • 1/8 Teaspoon Sea salt

  • 4

    Pour 2 cups of boiling coconut milk over oats and cover. Let rest for 5-10 minutes, until the oats have absorbed the coconut milk and are tender.

    • 2 Cup coconut milk, boiling hot

  • 5

    For serving, place the oatmeal in individual serving dishes or in a bowl, top with fruit, and drizzle with honey. Enjoy!

    • 2 Tablespoon organic honey, for serving

    • 1/2 Cup Seasonal fruit, such as pomegranate seeds & persimmon, for serving

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