• 1 1/2 cups steel-cut (Irish) oats
  • 2 cups coconut milk
  • 2 cups water
  • 1/3 cup brown sugar
  • 1/8 teaspoon salt
  • 1 cup of agave nectar


In a large saucepan, add the water, coconut milk, brown sugar, salt, and oats, and bring to a boil. Reduce heat and let simmer for about 20 minutes, until thick.

Pour the oatmeal into baking dish and cool at room temperature for at least an hour. When the oatmeal sets, it becomes a bit cake-like and is a lot easier to sear.

Lightly coat your frying pan with some cooking spray and turn up the heat. Cut the oatmeal into equally-sized cuts and sear each piece on each side.

Bring the agave to a high boil in a small sauce pan and pour the boiling honey over the top of the oatmeal.

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