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 Min
Cook Time
15 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
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.
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
00:10
Super Smoke
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.
5
For serving, place the oatmeal in individual serving dishes or in a bowl, top with fruit, and drizzle with honey. Enjoy!
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