Coconut Chocolate Chip Steel Cut Oats.

Cozy coconut chocolate chip steel cut oats are a hearty and warming winter breakfast. This delicious gluten free bowl is the perfect way to start your day!

Don’t you love a warm breakfast in the cooler months?

It just makes starting the day more pleasant if you have something warm to eat or drink in the morning.

Steel cut oats are a favorite of mine, because they’re nutty and chewy, not mushy like normal oatmeal. They’re delicious and hearty, and even those who don’t love regular oatmeal often enjoy steel cut oatmeal.

Steel Cut Oats

How are these oats different than the typical oatmeal? Steel cut oats are oat kernels, or groats, that have been cut into smaller pieces with a steel blade. These are not flat in the way that rolled oats are. The result is that when you cut steel cut oats, they are firmer and chewier than traditional oatmeal.

Benefits

Steel cut oats have a lower glycemic index than rolled oats, because they have not gone through the same amount of processing as rolled oats. Steel cut oats and rolled oats have the same amount of carbohydrates, fat, and protein.

Gluten Free Oats

Yes. you can get gluten free steel cut oats. Oats are naturally gluten free, but many brands are cross contaminated with wheat and gluten because of how and where they are grown and processed. GF Harvest is a brand that has certified gluten free steel cut oats. You can find this brand on Amazon.

Sometimes people have questions about whether or not oats are safe for those on a gluten free diet. You know your own body, so use your best judgement, and when in doubt, consult your health care provider.

Instructions

1. Bring two cups of water to a boil, then stir in the certified gluten free oats. Bring to a boil.
2. Reduce heat to low and cover pan. Cook for 15-20 minutes.
3. Turn off the heat and stir in the vegan buttery spread. Spoon into bowls and add your toppings.

Toppings

There are so many options! Try topping your steel cut oatmeal with:

• fresh berries
• diced apples or pears
• chia seed jam
• nuts or seeds
• whipped coconut cream
• cacao nibs
• dried fruit
• jam or fruit compote
• nut or seed butter
• chocolate chips and coconut flakes

I used toasted coconut flakes, and Enjoy Life chocolate chips. Once the oats are done cooking, add the other ingredients, watch the chocolate get all melty, and spoon into bowls to enjoy right away. It’s a perfect weekend breakfast – easy and delicious.

Disclosure: This post contains affiliate links.

Recipe

5 from 1 vote

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Coconut Chocolate Chip Steel Cut Oats.

Coconut chocolate chip steel cut oats make a delicious and rich breakfast that will keep you full.

Course Breakfast

Cuisine Dairy Free, gluten free, vegan.

Keyword gluten free breakfast recipes, steel cut oatmeal recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2

Calories 431 kcal

Author Kelly Roenicke

Ingredients

• 2 cups water
• ⅔ cup gluten free steel cut oats
• pinch salt
• 3 Tablespoons dairy free chocolate chips
• ¼ cup toasted coconut flakes
• ½ Tablespoon golden flax seed meal
• 1 Tablespoon vegan buttery spread

US Customary – Metric

Instructions

1. In a small pot bring 2 cups of water to a boil. Add the steel cut oats and a pinch of salt. Bring to a boil, reduce heat o low and cover. Cook on low for 15-20 minutes until oats reach desired texture.
2. Stir in vegan buttery spread, chocolate chips, flax seed meal, and coconut flakes.
3. Spoon into bowls and serve immediately.

Recipe Notes

You can make a larger batch of this – just double or triple according to your needs.

Store leftovers in the refrigerator. They should stay fresh for about 4 days.

Nutrition Facts

Coconut Chocolate Chip Steel Cut Oats.

Amount Per Serving

Calories 431 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Cholesterol 1mg0%

Sodium 51mg2%

Potassium 185mg5%

Carbohydrates 50g17%

Fiber 9g38%

Sugar 9g10%

Protein 10g20%

Vitamin A 265IU5%

Calcium 41mg4%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

This post is part of my 31 Day series of gluten free and dairy free recipes. It was originally published in October 2014. It has been updated.