Coconut milk and maple syrup add flavor and sweetness to creamy steel cut oatmeal. It is a healthy, nutritious way to start off the morning.
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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.
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
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INGREDIENTS:
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
INSTRUCTIONS:
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.
STEEL CUT OATMEAL CEREAL .jpg)
INGREDIENTS:
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.
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Hello,
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A few suggestions:
ReplyDelete- toast the oats in a medium over on a rimmed baking sheet, just until the aroma starts filling the room. You don't want to actually brown them.
- shortly before serving, while it's still piping hot, stir in a raw egg and allow it to cook in the residual heat. This makes a tasty sauce. Top with pats of butter and have some bacon on the side.
- for the adults, stir in a shot of Irish Cream or Scotch whisky. Add some honey, too.
- add some finely diced dried fruit such as apples, raisins, pear, etc., as it's cooking. Cinnamon goes well with the fruit.