I’ve been trying to lead a healthier lifestyle, including changing what I am putting into my body. A healthy gut is essential for a healthy mindset, and I’ve been playing around with different recipes and types of food to sustain me. A few weeks ago, I decided to try to cook steel cut oats as an alternative to my usual go-to flattened rolled oats. I found an awesome recipe on Cookie+Kate on how to cook steel cut oats, so here is the recipe and what I did!
Fun Fact: Did you know steel cut oats take longer to cook than rolled, flattened oats because the oat grain itself is cut in half? Thus, it is thicker and pointier than a flattened oat, and takes longer to cook thoroughly. Both types of oats derive from the same groat grain, however, flattened “quick” oats are more processed which is why the health food community prefers steel cut oats, as they are less processed!
- 3 cups water
- 1 cup milk of choice: almond milk, cow’s milk, coconut milk, etc. (**I USED UNSWEETENED COCONUT ALMOND MILK**)
- 1 tablespoon coconut oil or unsalted butter (**I USED COCONUT OIL**)
- 1 cup steel-cut oats
- ¼ teaspoon salt (**I USED HIMILAYAN PINK SALT**)
- Any toppings you want! Fruits, nuts, seeds, syrup, honey, etc.
Add the water and milk to a saucepan and bring to a simmer over medium heat. In a skillet, melt the coconut oil and add the steel cut oats. Toast the oats for 2 to 5 minutes until they are fragrant. (I personally toasted mine for 7 min as I let my liquid mixture heat. I was not disappointed, and the oats smelled incredible).
Once the oats are toasted and the liquid mixture is simmering, add the oats to the liquid. Reduce heat slightly to prevent scorching, and cook for twenty minutes, stirring occasionally. Mixture should be thick. After 20 min, add the salt, and continue to cook and simmer for an additional 10 minutes (give or take depending on preference, or if you’ve doubled the recipe). Make sure to stir a few more times during the last 10 minutes.
Once the time is up, remove it from heat, transfer to a bowl, and get creative with toppings!
For my bowl, I added two teaspoons of light brown sugar, a tablespoon and a half of organic maple syrup, frozen strawberries (that thawed on the hot cereal and were super sweet!), sliced banana, unsweetened coconut flakes, and flax seeds!
This recipe yields a lot of product, so make sure to let the oats cool completely in a covered pot before putting in a covered tuperware and storing in the refriegerator. If you don’t let them cool completely before storing them, they could form a layer of discoloration on the top of the oats. This is normal and is not bad for you, however, it may look unappetizing, and then you’ll have to scrape off the discolored part before reheating or eating cold. So to save yourself the trouble, and cover them and let them cool!
I also ate some left over the next morning and served them as cold oats. It was delicious! This recipe takes some patience, but the leftovers are great for busy mornings after! Also, toasting the oats beforehand gives them such a better flavor and creamier texture! It really is worth the extra few minutes!
I hope you enjoyed this recipe and give it a try! How do you like your oats? Let me know in the comments below!