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Home » Desserts » Payasam, Kheer and Pudding

Published: Apr 19, 2018 · Modified: Jan 5, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Oatmeal Payasam | Steel Cut Oats And Coconut Milk Kheer

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oatmeal payasam pinterest image

Steel cut oats and coconut milk kheer or Oatmeal Payasam is a delicious Kheer / payasam for the any celebration or festival. It is vegan and gluten free recipe.

Oatmeal Payasam in a mud cup

Steel Cut Oats is one of my favorite 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 alphabet 'O'.

One of my favorite ways to eat steel cut oats is this Thayir Oats | Oats Bagalabhath | Spicy Yogurt Oats. I can eat if 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.

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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, 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.

Steel Cut Oats and Coconut Milk Kheer in a mud cup

If you are someone suffering from Celiac disease or gluten intolerance, make sure you buy the oats that is certified gluten free. The problem with general oats is that they are grown right next to 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 that is something that I enjoy in my desserts.

If you do not have access to jaggery, use brown sugar instead. I used instant pot to cook my steel cut oats. Ever since I have started using my Instant Pot, cooking has become sort of hands free for me. Steel cut oats needs a good 20 minutes on stove top with occasional stirring. In the IP, I don't have to stand next to it and stir.

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

F for Farro Salad

G for Gur Papdi

H for Hayagreeva Maddi

I for Idli

J for Jau Ki Papdi

K for Karthigai Pori

L for Lemon Chia Seeds Muffin

M for Mysore Pak

N for Narali Bhath

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)
Oatmeal Payasam top view

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 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.
Cooking Steel cut oats
  • 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.
Process shot to make payasam
  • 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.
Adding roasted cashews
Finished Oatmeal Payasam
Oatmeal Payasam | Steel Cut Oats and Coconut Milk Kheer

Oatmeal Payasam | Steel Cut Oats and Coconut Milk Kheer

Steel cut oats and coconut milk kheer / Oatmeal Payasam is a delicious Kheer / payasam for the any celebration or festival. It is vegan and gluten free recipe.
5 from 8 votes
Print Pin Rate
Course: Dessert, Festival Recipes
Cuisine: Indian, Kerala, Tamil Nadu
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Servings
Calories: 337kcal
Author: Sandhya Ramakrishnan

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.

Nutrition

Calories: 337kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Sodium: 8mg | Potassium: 146mg | Fiber: 2g | Sugar: 34g | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Narali Bhath | Sweet Coconut Rice
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Reader Interactions

Comments

  1. preeti garg says

    June 19, 2018 at 3:10 pm

    This glass of kheer looks so tempting and healthy. Perfect dish for health conscious guests.

    Reply
  2. Padmajha PJ says

    June 19, 2018 at 11:55 am

    5 stars
    Such a drool worthy payasam. That coconut milk and jaggery combo never fails to impress!!

    Reply
  3. sapana says

    May 28, 2018 at 12:27 pm

    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.

    Reply
  4. Priya Srinivasan says

    May 19, 2018 at 1:46 pm

    Wow sandhya, that looks yummm!!! coconut milk must have added a great flavor!! I always prefer coconut milk while making jaggery payasam! Looks perfect!

    Reply
    • Shalini Vishal says

      July 31, 2020 at 3:20 am

      Could I use rolled oats in place of steel cut oats? This recipe looks fantastic!!

      Reply
      • Sandhya Ramakrishnan says

        July 31, 2020 at 6:31 pm

        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.

        Reply
  5. Manjula Bharath says

    May 09, 2018 at 11:04 pm

    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 🙂

    Reply
  6. Pavani says

    May 09, 2018 at 5:04 pm

    5 stars
    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.

    Reply
  7. Srivalli says

    May 05, 2018 at 2:08 am

    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!

    Reply
  8. Mayuri Patel says

    May 04, 2018 at 2:18 pm

    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.

    Reply
  9. kalyani says

    April 26, 2018 at 5:16 am

    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

    Reply
  10. Uma Srinivas says

    April 25, 2018 at 1:11 pm

    5 stars
    Steel cut oats kheer looks so delicious. And I loved your Pot 🙂

    Reply
  11. Vaishali says

    April 20, 2018 at 9:00 am

    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 !

    Reply
  12. Gayathri Kumar says

    April 20, 2018 at 5:55 am

    5 stars
    With the alphabet O, there are so many delicious oats recipes today. This payasam with oats and coconut milk looks super inviting Sandhya.

    Reply
  13. Sharmila Kingsly says

    April 19, 2018 at 8:46 pm

    5 stars
    Im a kheer loves it sounds delicious and definitely gong to try .. Love the adding of adding coconut milk instead of regular milk!!

    Reply
  14. Priya Suresh says

    April 19, 2018 at 3:59 pm

    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.

    Reply
  15. Sandhiya ThirumalaiKumar says

    April 19, 2018 at 3:18 pm

    5 stars
    That's an interesting payasam with oatmeal. It looks so creamy and delicious. Love the combo of coconut milk & jaggery!!!

    Reply
  16. harini says

    April 19, 2018 at 1:28 pm

    5 stars
    That is a very tempting dessert. I also use coconut milk when I use jaggery.

    Reply
  17. Srividhya Gopalakrishnan says

    April 19, 2018 at 1:05 pm

    5 stars
    Making it all vegan is great Sandhya. I love the coconut milk and jaggery combination. Yummmm. And yeah, I love steel cut oats too. 🙂

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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