Description

This creamy steel cut oatmeal recipe offers a hearty and nutritious breakfast option made by simmering steel cut oats in a blend of water and milk until tender and creamy. Enhanced with cinnamon and sweetened naturally with maple syrup or honey, it can be customized with various toppings such as fresh fruit, nuts, seeds, or nut butter for added flavor and texture.

Ingredients

Scale

Base Ingredients

1 cup steel cut oats
3 cups water
1 cup milk (dairy or non-dairy)
¼ teaspoon salt

Flavor Enhancers

1 tablespoon butter or coconut oil (optional)
1–2 tablespoons maple syrup or honey
½ teaspoon ground cinnamon

Optional Toppings

Fresh fruit (such as berries, sliced banana, or apples)
Nuts (such as walnuts or almonds)
Seeds (such as chia or flaxseeds)
Nut butter (such as almond or peanut butter)
Dried fruit (such as raisins or cranberries)
Extra milk for serving

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Instructions

Bring liquids to a boil: In a medium saucepan, combine the water and milk, then heat over medium heat until it reaches a gentle boil.
Add oats and salt: Stir in the steel cut oats and ¼ teaspoon salt to the boiling liquid, mixing to combine evenly.
Simmer oats: Reduce the heat to low and let the mixture simmer uncovered for 20–30 minutes, stirring occasionally. Stir more frequently towards the end to prevent sticking and ensure creaminess.
Flavor the oatmeal: Once the oats are tender and creamy, remove the saucepan from heat. Stir in the butter or coconut oil if using, maple syrup or honey, and ground cinnamon for added taste.
Serve with toppings: Spoon the oatmeal into bowls and add your choice of optional toppings like fresh fruit, nuts, seeds, nut butter, or dried fruit. Serve warm with a splash of milk if desired.

Notes

For faster cooking, soak steel cut oats overnight in the water and milk mixture, then cook in the morning for 10–15 minutes.
Leftover oatmeal can be stored in the refrigerator and reheated with a splash of milk to restore creaminess.
Adjust sweetness to taste by varying the amount of maple syrup or honey.