Steel Cut Oatmeal
Learn How to Make Steel Cut Oatmeal with this easy steel cut oatmeal recipe!
One morning last week I had to take my car in to have a tire patched (apparently I had run over an enormous screw), and while my car was being worked on – I walked over to a little restaurant and ordered myself a bowl of oatmeal for breakfast.
My heart really tugged on the “potato mess” listed on the menu (potatoes covered in cheese, salsa, and guacamole), but I was good and went with the heart-healthy oatmeal and fruit. I sat outside where it was sunny and warm, and had a really nice peaceful breakfast.
I don’t know about you – but I really love the comforts of steel cut oatmeal for breakfast. I always have.
Especially when the bowl is loaded with fresh organic fruit!!
Sometimes I’ll sprinkle ground flaxseeds and a little extra cinnamon to the top of my oatmeal for the added nutritional benefits. You can grind flaxseeds in a coffee grinder.
More Easy Breakfast Recipes
- Spanish Frittata
- Breakfast Sweet Potatoes
- Tomato Basil Scrambled Eggs
- Healthy Breakfast Burritos
- Gluten-Free Pancakes
- Best Granola Recipe
Steel Cut Oatmeal
Ingredients
- 1 cup steel-cut oats
- 1/4 teaspoon kosher salt
- 1/2 cup toasted pecans
- 3/4 cup almond milk
- 1 3-inch cinnamon stick (or 1/4 teaspoon ground cinnamon)
Instructions
- Add the almond milk and cinnamon stick (or ground cinnamon) to a small sauce pan and bring to a low boil.
- Remove from heat, cover with the lid, and let stand for 10 minutes.
- In a medium saucepan, bring 4 cups of water and the salt to a boil over high heat.
- Add the oats and reduce the heat to medium low. Simmer, uncovered for about 25-35 minutes, or cook longer for desired consistency.
- Stir frequently to prevent scorching on the bottom.
- Strain the cinnamon-infused milk into the oatmeal. A
- dd 1 tablespoon of honey and stir to combine.
- Serve the oatmeal in bowls and top with toasted pecans and fresh seasonal fruit.
- Also serve with extra honey as desired.
I'm Deborah, the cook, photographer, writer and nutrition enthusiast behind The Harvest Kitchen. You'll find casual healthy recipes here for everyday life. I've been featured in Country Living, Prevention, Huffington Post, Women's Day, Four Seasons Hotel, Parade Magazine, Healthline and Purewow.