Vanilla Bean Coconut Steel Cut Oats “Rice” Pudding

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I have a whole slew of brown rice pudding recipes on the blog, and although I enjoyed each of those varieties, I wanted to try something new.

Why the idea of using steel cut oats in a pudding recipe has evaded me until now, I don’t know… but I’m thrilled that it finally occurred to me to use the rice-shaped oats because this pudding is really, really good!

Vanilla Bean Coconut Steel Cut Oats “Rice” Pudding

The steel cut oats cook right in the milk mixture, which in this case in a combination of coconut milk and almond milk (yep, this “rice” pudding is vegan), and act just like rice would by slowly plumping & tenderizing in the simmering liquid.

I also tossed a whole vanilla bean into the pot, as the little black flecks add such a lovely aesthetic touch in addition to an enticing aroma and sweet flavor. The sweetness also comes from evaporated cane juice, rendering this pudding a true dessert and not one of my “breakfast-or-dessert” recipes (despite the usage of oatmeal).

Typically rice pudding can be served warm or chilled, but I definitely prefer this one warm and suggest you serve/eat it that way as well.

Vanilla Bean Coconut Steel Cut Oats “Rice” Pudding

I’m officially a steel cut oats convert when it comes to making rice pudding!

Vanilla Bean Coconut Steel Cut Oats “Rice” Pudding
NameVanilla Bean Coconut Steel Cut Oats “Rice” Pudding
Prep Time5 minutes
Cooking Time45 minutes
Total Time50 minutes
Servings6 servings
Yield4 cups

Keywords: simmer dessert vegan oatmeal coconut rice pudding pudding

Ingredients (2 generous servings)

  • 1/2 cup steel cut oats
  • 1 1/2 cups full-fat coconut milk (just about one 13.5 oz can)
  • 1 cup unsweetened vanilla almond milk
  • 1/3 cup evaporated cane juice, or other unrefined granulated sugar
  • 1 vanilla bean, split


Combine oats, coconut milk, almond milk, and evaporated cane juice in a heavy-bottomed medium-sized saucepan. Using the flat side of a knife, scrape out the vanilla bean seeds. Add the vanilla bean seeds and remaining vanilla bean to the saucepan.

Bring ingredients to a boil, reduce heat to low, and simmer, stirring often, until thickened, about 30 minutes. It is especially important not to walk away from the stove towards the end of the cooking time, as that is when the milk is most likely to scorch.

Remove pudding from heat and carefully remove vanilla bean. Pudding will continue to thicken as it cools.

Serve warm or at room temperature.

Nutrition Facts (per serving, based on 4 servings)

  • Calories: 336 kcal
  • Total Fat: 17g
    • Saturated Fat: 12g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 155mg
  • Total Carbohydrates: 43g
    • Dietary Fiber: 5g
    • Sugars: 16g
  • Protein: 6g
  • Vitamin D: 0%
  • Calcium: 18%
  • Iron: 18%
  • Potassium: 288mg

Nutrition facts are approximate and may vary based on specific ingredients and serving sizes.

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