I have a confession. This morning was the first time I’ve ever cooked steel cut oats. Crazy, right? They’ve been one of the grains I just haven’t played with in the kitchen yet but today I finally felt it was time! I woke up on this bitter cold January morning in need of something hearty and warm after my brisk morning walk on the treadmill, so I started throwing some flavors together and added something new into my mix – steel cut oats. Great choice. This recipe makes a generous 4 servings, so I’ll be enjoying this batch for breakfast for the rest of the week! Hope you enjoy-
1 tablespoon coconut oil (or ghee, this is what I prefer for it’s healing benefits, note: it’s not vegan)
1 cup steel cut oatmeal
4 cups hot water
1 ¼ teaspoon cinnamon
1 pinch nutmeg
¼ teaspoon cardamom
¼ teaspoon sea salt
1 cup of your favorite chopped apple (save about a 1/4 to sprinkle cooked oats before eating)
¼ cup pure 100% grade B maple syrup
¼ cup chopped walnuts (optional)
sprinkle of shredded coconut (optional)
Heat oil (or ghee) in a medium sauce pan over medium heat until melted. Add in the steel cut oats and toast until fragrant, about 2 minutes.
Stir in cinnamon, nutmeg, cardamom and salt. Take a deep breath in over the pan, it all smells SO good!
Add hot water, stir and bring to a boil. Cover and turn heat down to low; allow the oats to cook for 20 minutes.
Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture.
Serve in your favorite bowl and top with walnuts, some shredded coconut if you have some, a little of the fresh chopped apples and a dash of fresh ground cinnamon.