Warm up to a hearty bowl of steel cut oats on these chilly mornings. Steel cut oats are my favourite because they are so creamy and chewy. They are less processed than flaked oats which means they take longer to cook, but if you cook a bunch at once you can warm them up quickly in the morning.
- 3 cups water
- 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc.
- 1 tablespoon coconut oil or unsalted butter
- 1 cup steel-cut oats
- ¼ teaspoon salt
- In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil (or butter) in a 12-inch skillet over medium heat. Once glistening, add the oats and cook, stirring occasionally, until golden and fragrant, around a minute or two.
- Stir the oats into the simmering liquid. Reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Cook for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes.
- Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down not to burn you.
Top with anything you desire. Pictured are walnuts, toasted coconut smiles, chia seeds, ground flax, hemp hearts and smooth natural peanut butter all found in store.