Steel cut oats with pineapple and coconut

Enjoy a little Caribbean rhythm at breakfast! The delicious caramel topping with a touch of salt and chewiness from the cut oats makes this an irresistible combo. Serve as a dessert or in delicious small portions for breakfast at the weekend.

Ingredients (4 portions)

  • 150 g steel cut oats
  • 200 ml coconut milk
  • 50 g coconut 

Topping

  • 100 g pineapple, cut into pieces
  • 50 g roasted coconut
  • 1 can sweetened condensed milk (boiled for 2-3 hours, cooled and mixed with sea salt or ready-made dulce de leche mixed with sea salt)

Prepare as follows:

  1. Mix all the ingredients together.
  2. Divide into bowls, cool overnight
  3. Boil the can of condensed milk for 2-3 hours, making sure that the can is covered in water all the time. Allow to cool before opening.
  4. Top with coconut, pineapple and a heaped spoon of salted caramel.

More porridge!

There are endless variations of porridge, with different grains, new combinations and delicious toppings.