2 cups water
1 (13- to 14-ounce) can full-fat coconut milk
1 cup steel-cut oats
1 teaspoon grated peeled fresh ginger
Scant 1/8 teaspoon kosher salt
Toasted coconut flakes, toasted pepitas, and pomegranate seeds, for serving

Bring the water and coconut milk to a boil over high heat in a medium saucepan.

Stir in the oats, ginger, and salt, and return it to a rolling boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the oats are very tender and the oatmeal is as creamy as you like it, 20 to 30 minutes. Serve immediately in bowls topped with coconut flakes, pepitas, and pomegranate seeds.

Recipe Notes

• Storage: The cooked oats, without toppings, can be stored in an airtight container and refrigerated for up to 1 week. The oats will thicken in the fridge; stir a little water into them when reheating to loosen and garnish just before serving.

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