Okay, if you like oatmeal cereal, but have never had steel cut oatmeal, YOU HAVE GOT TO GIVE IT A TRY! You are going to LOVE it. If you have never had oatmeal cereal, try steel cut FIRST. And, if you don’t like oatmeal cereal, steel cut oatmeal is going to CHANGE YOUR MIND.
See where I’m going here? Have yourself some steel cut oatmeal cereal…please!
Let’s start with the fact that it is good for you and full of fiber. Unlike regular oatmeal which is mushy, steel cut oats are fantastically creamy, crunchy, and chewy at the same time. It is a different textural experience then the former.
I have to thank my sister-in-law for introducing steel cut oats to me. She made a pot of it for breakfast one morning and my whole family devoured it. It was a simple, but very memorable breakfast. Ever since then, I periodically make a big pot for breakfast with enough left over to reheat and enjoy again, any time of day.
If you want to keep this recipe on the light side, use water and milk and omit the coconut milk (the canned stuff). I love the hint of coconut and I think it adds extra richness. To keep it even lighter, use sugar substitute as the sweetener. Regardless of any substitutions, the result will be perfect.
Steel Cut Oatmeal Cereal:
1 cup Bob’s Red Mill steel cut oats, or any brand
2 cups water
1 cup milk
1/3 cup coconut milk (from the can)
1/8 rounded tsp. salt
2 tbsp. sugar or maple syrup (to taste)
2 tbsp. regular or golden flaxseed meal (optional)
1 tsp. vanilla
Boil 2 cups of water in a medium nonstick pot. Add oats and salt. Cover, reduce to medium low and cook for 10 minutes, stirring occasionally. Add milk, coconut milk, and sugar. Bring to a gentle boil. Cover and simmer for an additional 10 minutes, stirring occasionally. Add vanilla at the end. Serve with a drizzle of coconut milk or maple syrup, optional. Makes four servings.
Tip: Oatmeal thickens as it sits. Add more milk to thin out.