Steel cut oatmeal will forever remain my favorite breakfast, especially when it’s cold (which is most months of the year where I live). It is so warming and I love the chewy, nutty texture of steel cut oats. They take a bit longer to cook than regular rolled oats, but you can speed up the process by soaking them overnight. You can cook these in almond milk, coconut milk, or even water, and adjust the spices and add-ins to your preference. Personally I like to keep the oatmeal itself a bit plain and then add a lot of fun stuff on top, because I think you get more flavor that way! That being said, I’ve made this with cooked-in apples, pears, banana, berries, nut butter, and coconut, and it’s always been great. You can even add in shredded carrot or zucchini for a veggie boost! I’m always a fan of that, and they give it an interesting (in a good way) texture. By prepping them the night before you save yourself quite a bit of cook time the next day. I always make these in bulk (1 cup of raw oats makes about 3-4 hearty servings) and then eat them throughout the week by reheating them either on the stove or in the microwave if I’m in a hurry. When you reheat them just make sure to add a bit more water or almond milk so that they liquify again.
- 1 cup steel cut oats (I use the organic Bob’s Red Mill brand or McCann’s Irish Oatmeal)
- 2 cups filtered water (to soak oats)
- up to 2/3 cup water or almond milk (to cook oats)
- 2 tsp cinnamon
- 1 tsp vanilla
- 1/2 banana, cut into small chunks
- Anything else you want to add in!
- The night before you plan to cook your oats, pour the oats and the 2 cups of water into a bowl. You can use boiling water if you wish, which will speed up the cooking time even more the next day. Give them a stir, cover them, and allow them to soak overnight.
- The next morning, pour your oats and water into a pot, stir, and bring to a boil.
- Once oats are boiling, add about 1/3 cup of the additional milk or water, as well as the cinnamon, vanilla, and banana. Adding milk instead of water makes for a creamier consistency.
- Cook on medium heat, stirring once the oats start to bubble. Continue cooking until the oats are beginning to soak up most of the liquid.
- If necessary, add the remaining 1/3 cup milk or water, and let the oats continue cooking while you stir to ensure they don’t stick. I find that steel cut oats are very prone to sticking if you don’t watch them carefully!
- Once the oats have soaked up all of the liquid and have reached your desired consistency, you can taste them and adjust the seasonings as you wish. Serve plain, with an additional drizzle of almond milk, or with your favorite toppings.
- As stated above, if you plan to re-heat them, make sure you add a bit more liquid to the oats so they re-hydrate.