• 1 cup quick cooking steel cut oats
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 medium zucchini, medium diced
  • 1/2 teaspoon ginger, peeled and grated
  • 1 garlic clove, grated
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon cayenne pepper
  • Salt & pepper to taste
  • For the toppings: 1 tablespoon green onions, thinly sliced 1 tablespoon pine nuts, toasted 1 tablespoon golden raisins


  1. In a medium pot on medium-high heat, melt butter and sauté ginger, garlic, and spices, until it smells slightly nutty and fragrant.
  2. Add zucchini and stir occasionally. Cook for about 2-3 minutes, or until tender. Remove half and set aside for the topping.
  3. Add coconut milk and water to the pot and bring to a boil. Stir in the oats and cook on medium-low for about 6-8 minutes, or until softened to your liking. Taste for salt and pepper.
  4. Serve in bowls and top with reserved zucchini, toasted pine nuts, golden raisins, and green onions.