Creamy Steel-Cut Oats
A wholesome and hearty breakfast made with slow-cooked steel-cut oats for a creamy texture and nutty flavor.
Equipment
- Medium saucepan
- Wooden spoon
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- 1 cup milk or any dairy-free alternative like oat, almond, or coconut
- 1/4 tsp salt
- 1 –2 tbsp maple syrup or honey optional
- 1/2 tsp cinnamon optional
- Butter or coconut oil for stirring in at the end optional, for richness
Instructions
- Bring water, milk, and salt to a gentle boil in a medium saucepan.
- Stir in steel-cut oats and reduce heat to low. Simmer uncovered, stirring occasionally to prevent sticking.
- After 30–40 minutes, the oats should be tender and creamy. Remove from heat and let rest for 5 minutes.
- If desired, stir in sweetener, cinnamon, and a pat of butter or a spoonful of coconut oil.
- Serve warm with toppings of your choice
Notes
- Replace some water with full-fat milk or canned coconut milk for extra creaminess.
- Make ahead and store leftovers in single-serving containers.