Mid-October doesn't bring much chatter on the subject of strawberries, especially living in Utah where the overall growing season is short. However, if you're a member of CSA that grows produce year-round, including strawberries then you have access to freshly grown strawberries even in the middle of fall. I'm one of those lucky people, and I keep getting fresh strawberries from La Nay Ferme.
My recipe for Roasted Strawberry & Toasted Coconut Steel Cut Oatmeal makes these cold fall mornings bearable, even delightful. Roasted strawberries are warm, soft and full of concentrated strawberry sweetness. The lemon zest and juice add a bit of welcomed tartness against the creamy steel cut oatmeal and creamy coconut.
Roasted Strawberry & Toasted Coconut Steel Cut Oatmeal
by Becky of Project Domestication
4 c. water (Variation: 2 c. water, 2 c. lite or regular coconut milk)
1 c. steel cut oats
1 TB. flavorless oil (such as grape seed or canola)
2 TB. lemon juice
zest of 1 lemon
1 c. shredded coconut, toasted
1 lb. strawberries, halved
splash of milk or almond milk (optional)
Preheat the oven to 375 degrees. In a large saucepan bring water to boil. Add steel cut oats and bring to a boil. Stir then cover and reduce heat to low. Cook for 20 minutes until oats are soft with a toothsome chew.
Meanwhile, line a baking sheet with a silicon mat. In a medium bowl toss strawberries with oil, lemon juice and zest. Roast in oven for 10-15 minutes or until soft and barely shriveled.
After steel cut oats are cooked fold in toasted coconut. Portion into cups for serving and top with roasted strawberries.
Other recipes you may like:
Roasted Balsamic and Vanilla Strawberries on Vintage Mixer
Quick Pickled Strawberries on Cafe Johnsonia
Bruleed Steel Cut Oats on Two Peas and Their Pod