Steel cut oats and coconut milk kheer or Oatmeal Payasam is a delicious Kheer/payasam for any celebration or festival. It is a vegan and gluten-free recipe.
Steel Cut Oats is one of my favorites and I use it in every possible way. I was one of those people who hated oats until I started using Steel Cut Oatmeal. I absolutely love the texture of the steel-cut oatmeal and if bought certified gluten-free, this could work great for people looking for a gluten-free grain.
In the past, I have used Steel cut oats in many savory recipes and wanted to try a dessert with it. Hence, made a Vegan dessert - Oatmeal Payasam | Steel Cut Oats and Coconut Milk Kheer recipe for the alphabet 'O'.
One of my favorite ways to eat steel-cut oats is this Thayir Oats | Oats Bagalabhath | Spicy Yogurt Oats. I can eat it for lunch, dinner, or breakfast. I have to mention that the other day I added some of my spicy Vathal Kuzhambu in the Thayir Oats and had it for breakfast and it was the best ever.
Coconut milk is something I love using for my payasam/kheer/pudding. It all started when I was looking for a way to make my Jevvarasi / Sago kheer without curdling. That is when I used coconut milk instead of regular milk and the flavor of just amazing.
Ever since then, for any payasam/kheer with jaggery, I use coconut milk instead of regular milk. Also, this is the first time I have used coconut oil in my dessert. I always use ghee to roast nuts when adding to a dessert, but this time I wanted to keep it true vegan and hence used coconut oil to roast my nuts.
I could not find any difference in the flavor of the kheer because of the addition of coconut oil. One thing that I can say is that it increased the flavor of the coconut a bit more, which I sort of enjoyed.
If you are someone suffering from Celiac disease or gluten intolerance, make sure you buy oats that are certified gluten-free. The problem with general oats is that they are grown right next to a wheat farm and hence chances of cross-contamination is high.
If they are certified gluten-free, then it means that they are grown completely in a safe environment, free from any contamination. Use good quality jaggery/palm sugar to make the payasam for the best flavor. Palm jaggery has a very earthy flavor which is something that I enjoy in my desserts.
If you do not have access to jaggery, use brown sugar instead. I used an instant pot to cook my steel-cut oats. Ever since I started using my Instant Pot, cooking has become sort of hands-free for me. Steel-cut oats need a good 20 minutes on the stove top with occasional stirring. In the IP, I don't have to stand next to it and stir.
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Preparation time - 10 minutes
Cooking time - 30 minutes
Difficulty level - easy
Ingredients to make Oatmeal Payasam - (Serves 6)
- Steel cut oats - ½ cup
- Jaggery / Palm sugar - 1 cup
- Coconut milk - 1 can or 1 ½ cups of thick coconut milk
- Coconut oil - 2 tsp
- Cashew nuts - 2 tbsp
- Cardamom - ¼ teaspoon (powdered)
- Grated coconut - 2 teaspoon (optional)
Procedure to make Steel Cut Oats and Coconut Milk Kheer -
- Measure the steel cut and oats and add about 2 cups of water to it and cook until the oats are soft. I used an Instant pot to cook my steel-cut oats. I set it on manual for 6 minutes and it cooked perfectly. You could cook it on the stovetop as well. Make sure you stir it often to avoid sticking to the bottom of the pan. It takes a good 20 minutes to cook the steel-cut oats. Add more water if needed.
- In a heavy bottom pan, measure the jaggery and add about a cup of water to it. Let it come to a boil and then strain the mixture to remove any impurities. Return the jaggery to the pan and bring it to a boil again.
- Mash the cooked oats and add them to the jaggery and mix well. The mixture will liquefy a bit. Simmer the flame and let it cook in the jaggery syrup for 5 to 7 minutes.
- Meanwhile, if using canned coconut milk, measure half a can of coconut milk and pour it into a separate bowl. Add about 1 cup of water to it. This becomes the thin coconut milk. The other half in the can will remain the thick milk. If using fresh coconut to remove milk, measure about ½ cup of thick milk and then use about 2 cups of thin milk.
- Add the thin coconut milk to the pan and let it simmer and come to a gentle boil. Let it cook for 5 to 7 minutes.
- Now add the thick coconut milk and bring it to a gentle simmer. Do not boil too long after you add the thick milk as the mixture might curdle and separate.
- Heat the coconut oil in a small pan and roast the cashew nuts and the grated coconut. Add this along with cardamom powder to the payasam and mix well.
- Serve the Oatmeal Payasam warm or at room temperature.
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Recipe
Oatmeal Payasam | Steel Cut Oats and Coconut Milk Kheer
Equipment
- Instant Pot or Stove
- Heavy bottom pan
Ingredients
- ½ cup Steel cut oats
- 1 cup Jaggery / Palm sugar -
- 1 ½ cup Coconut milk 1 can or 1 ½ cups of thick coconut milk
- 2 teaspoon Coconut oil
- 2 tablespoon Cashew nuts
- ¼ teaspoon Cardamom powdered
- 2 teaspoon Grated coconut optional
Instructions
- Measure the steel cut and oats and add about 2 cups of water to it and cook until the oats are soft. I used Instant pot to cook my steel cut oats. I set it on manual for 6 minutes and it cooked perfectly. You could cook it on stove top as well. Make sure you stir it often to avoid sticking to the bottom of the pan. It takes a good 20 minutes to cook the steel cut oats. Add more water if needed.
- In a heavy bottom pan, measure the jaggery and add about a cup of water to it. Let it come to a boil and then strain the mixture to remove any impurities. Return the jaggery to the pan and bring it to a boil again.
- Mash the cooked oats and add it to the jaggery and mix well. The mixture will liquefy a bit. SImmer the flame and let it cook in the jaggery syrup for 5 to 7 minutes.
- Meanwhile, if using canned coconut milk, measure half a can of coconut milk and pour it in a separate bowl. Add about 1 cup of water to it. This becomes the thin coconut milk. The other half in the can will remain the thick milk. If using fresh coconut to remove milk, measure about ½ cup of thick milk and then use about 2 cups of thin milk.
- Add the thin coconut milk to the pan and let it simmer and come to a gentle boil. Let it cook for 5 to 7 minutes.
- Now add the thick coconut milk and bring it to gentle simmer. Do not boil too long after you add the thick milk as the mixture might curdle and separate.
- Heat the coconut oil in a small pan and roast the cashew nuts and the grated coconut. Add this along with cardamom powder to the payasam and mix well. Serve warm or at room temperature.
preeti garg says
This glass of kheer looks so tempting and healthy. Perfect dish for health conscious guests.
Padmajha PJ says
Such a drool worthy payasam. That coconut milk and jaggery combo never fails to impress!!
sapana says
Omg the steel cut oats payasam with jaggery looks so sinful, I could not believe it was made with oats. It must have tasted amazing.
Priya Srinivasan says
Wow sandhya, that looks yummm!!! coconut milk must have added a great flavor!! I always prefer coconut milk while making jaggery payasam! Looks perfect!
Shalini Vishal says
Could I use rolled oats in place of steel cut oats? This recipe looks fantastic!!
Sandhya Ramakrishnan says
Shalini, you can use rolled oats. Run it a couple of times in a blender to break the oats down. The kheer may be a little sticky because of the rolled oats, so add more liquid.
Manjula Bharath says
Wow kheer with oatmeal looks divine and so rich, very healthy version and making it vegan is a mindblowing idea .. They look so yummy , I loved how you presented them in those terra cotta glasses 🙂
Pavani says
Wow, that kheer looks so creamy and absolutely delicious. I wouldn't have guessed that you made it with steel cut oats just from the pics. This is such a nutritious dessert. Good one Sandhya.
Srivalli says
Oh gosh those pictures are killing Sandhya, so sinful and I love the colour and texture you got for the oats payasam..too good man!
Mayuri Patel says
Cooked steel cut oats has a different texture. I too love using coconut milk in the kheers I prepare. A lovely payasam full of coconut flavor.
kalyani says
My vote for Oats is ALWAYS for savoury, but looking at ur rich and decadent payasam, I might give this a shot. loved the beautiful pics and serve ware
Uma Srinivas says
Steel cut oats kheer looks so delicious. And I loved your Pot 🙂
Vaishali says
I have made oats kheer but making it with coconut milk is a great idea . The kheer looks super with jaggery , it’s nutritious as well . Perfect pick for the alphabet !
Gayathri Kumar says
With the alphabet O, there are so many delicious oats recipes today. This payasam with oats and coconut milk looks super inviting Sandhya.
Sharmila Kingsly says
Im a kheer loves it sounds delicious and definitely gong to try .. Love the adding of adding coconut milk instead of regular milk!!
Priya Suresh says
Anything cooked with oatmeal is my favourite. And love the way you have prepared this luscious kheer that too with coconut milk and jaggery. Am just in love with this kheer.
Sandhiya ThirumalaiKumar says
That's an interesting payasam with oatmeal. It looks so creamy and delicious. Love the combo of coconut milk & jaggery!!!
harini says
That is a very tempting dessert. I also use coconut milk when I use jaggery.
Srividhya Gopalakrishnan says
Making it all vegan is great Sandhya. I love the coconut milk and jaggery combination. Yummmm. And yeah, I love steel cut oats too. 🙂