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Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.

Margo True
Recipe by Sunset January 2009

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Annabelle Breakey; Styling: Dan Becker

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook oats according to package instructions, but adding 1/2 cup more water. As soon as the oats boil, add some golden raisins, a drizzle of sunflower or canola oil, and a pinch or two of kosher salt.

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  • When the oats are done, stir in a spoonful or two of honey to taste and hot milk or water to get the consistency you like. Add banana, pineapple, and some toasted sliced almonds. Top with toasted sweetened coconut.

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