Steel-cut Oats

I frequently have a hearty bowl of oatmeal for breakfast. But if I have a few extra minutes, I treat myself to steel-cut oats instead of old-fashioned rolled oats.

Steel-cut oats are even less processed than rolled oats, making them healthier (right?) and...get ready...chewier. I love chewy. Do you love chewy?

The fun thing about oatmeal is it's 100% customizable. Add in anything you want according to your likes! I usually make a cinnamon-raisin version, but this morning I sliced up some fresh strawberries. Mmmm!

The possibilities are endless.

I like to add a splash of soy milk & and sprinkle of cinnamon on top before delving in!

Can you say heaven in a bowl?

(Speaking of bowls, don't judge mine...I painted it when I was 11.)

Steel-Cut Oats
Makes 2 servings

1 1/2 cups water (or other liquid; substitute milk/alternative milk for extra creaminess)

1/2 cup steel-cut oats

1/4-1/2 cup fruit (give or take) fresh, frozen, or dried (use less dried fruit)

1-2 T. sweetener (honey, agave nectar, pure maple syrup, sugar)

Favorite toppings (more fruit, sliced almonds, chopped walnuts, coconut, cinnamon & sugar, nutmeg, splash of milk)

Bring liquid to a boil. Add in steel-cut oats and turn heat down to a low boil. Add fruit in at appropriate time (see below). Cook until all liquid is absorbed (about 12-14 minutes), stirring occasionally. Add in sweetener & toppings, and enjoy!

*If you're using dried fruit or something hard like chopped apples, add in at the beginning with the oats (for maximum plumpness and juiciness). If it's something softer, like fresh strawberries or a mashed banana, add in at the end when liquid is nearly all absorbed.

I've seen several different methods for cooking steel-cut oats, but for my favorite chewy texture, I use a 3:1 (liquid:oats) ratio. If you'd like them even softer, add more liquid and cook longer. And I'm all about big breakfasts, so 1/2 cup of raw oats is one serving for me (if you're a light breakfast eater, it would probably be two servings)!