Last Saturday, I prepared steel-cut oats for the first time. I threw in a single serving on the stove with some coconut milk and then jumped in the shower. The directions said it took 30 minutes, and my showers are never even a third of that time. It seemed safe to me.
“Lauren, do you want me to take your oatmeal off the stove?” My roommate Christin asked while I was drying off.
|My first batch of steel-cut oats…NOT BURNT!|
Anyway, they weren’t destroyed. They were just a tad dried out, so I stirred in some additional coconut milk and it was perfection. I decided to make a giant batch that I’d be able to divide into single servings and eat throughout the week.
Best. Idea. Ever. It turns out my laziness during the work week is so extreme that I now cannot be bothered to prepare overnight oats each night. Well, problem solved! Sure, steel-cut oats take a pretty big commitment upfront, but I always have surges of cooking/baking ambition over the weekends, especially Sundays, so options like this are excellent for me.
- 2 cups milk of choice
- 2 cups water
- 1 cup steel-cut oats (I use Country Choice Organic)
- 2 bananas, mashed
- 1 tbsp flax seed (optional)
- 1 tbsp flax meal (optional)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp blackstrap molasses
- 1/4 tsp of salt
- Bring milk and water to a boil, add oats, and reduce heat to medium.
- Add mashed bananas and optional flax and flax meal.
- Once more of the liquid has absorbed (about five minutes), add vanilla extract, cinnamon, molasses, and salt. Stir.
- If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you’re pleased with the consistency of the oatmeal (should take between 15-30 minutes total), transfer to four bowls, or separate into Tupperware and refrigerator until you’re ready to serve. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).