Living in Northern Alberta means a lot of cold, blustery mornings. The weather here can frightful. We don’t have tornados (often) and we don’t have poisonous snakes, but we sure can hang with -40C.
I swear this winter, like all the other ones, had 6 weeks of -30 or colder. For my American friends, thats -22.
In the cold months, we eat a lot of warm food. Thick with carbs and fats, and calories. Because, trust me, at those temps you want to fuel your body with food that burns hot!
That’s where this steel cut oats recipe came from. One particularly dreary Saturday morning left me looking for a creamy, warm, rich and hearty breakfast. One that would burn hot, and keep me feeling full and happy.
This steel cut oat recipe is:
- Thick and creamy
- Nutritious
- Warm and filling
WHAT YOU NEED TO KNOW ABOUT THIS RECIPE:
TAKE the time to toast the oats. They give off this little nutty, toasty scent that is just wonderful. It adds a bit of flavour complexity to the dish, too!
STEEL cut oats are the less refined cousin of old fashioned and rolled oats. Not only are steel cut oats one of the healthier breakfast cereals, they also have a high level of complex carbohydrates and soluble fibre which give sustained fullness and energy. Oats also contain 10-15% protein.
BASICALLY oats are a pretty perfect breakfast food. So much nutrition in those tiny little pellets!
THE compote is extra. I know it. It’s amazing though, I highly recommend topping a bowl of these steel cut oats with whipped coconut cream and peach earl grey compote!
ALWAYS keep a can of coconut cream in the fridge for coconut cream emergencies!
I mean, look at it, the way the whipped coconut cream melts into the hot oats mmmmm…..
OATS are naturally gluten free, and this recipe, thanks to the coconut milk, is also dairy free (vegan). Don’t worry. It’s SOOOO good. Husband and kid approved!
Breakfast
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Easy, Creamy Steel Cut Oats
Ingredients
- 1 tbsp coconut oil
- 1 cup steel cut oats
- 1 cup water
- 2 cups full fat coconut milk * see notes
- pinch salt
- 1/2-1 tsp vanilla
- 1/8 cup maple syrup, optional
Instructions
- Heat oil in a heavy bottomed saucepan, over medium-low heat, until hot.
- Add the oats, stirring frequently until they darken and give off a faint toasted/nutty smell.
- Add water, coconut milk, salt and vanilla to the toasted oats
- Return to a boil, then lower heat to low and simmer until thickened and cooked, approximately 15-20 minutes.
- Stir in maple syrup, if desired, once the oats come off the burner.
Notes
Coconut milk comes in a few different sized cans. To get the full 2 cups I measure off 1 cup from the can - add that to the pot, then pour whatever is left in the can, and top off with water to make 2 cups.
Recommended Products
-
Calphalon Stainless Steel 4.5-Quart Saucepan with Cover - Bob's Red Mill Oats Steel Cut Organic
- Native Forest Organic Classic Coconut MilK
- D&A Coarse Himalayan Pink Salt
- 100% Pure Maple Syrup
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 431 Total Fat: 30g Saturated Fat: 25g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 54mg Carbohydrates: 37g Fiber: 4g Sugar: 6g Protein: 8g
Peach Earl Grey Compote
Ingredients
- 1 cup frozen peach slices
- 2 tbsp maple syrup
- 1/2 cup water
- 2 earl grey tea bags
- Whipped coconut cream, optional
Instructions
- Make the compote: add all ingredients to a small pot and heat over medium low until peaches soften.
- Simmer for another 10-15 minutes until water evaporates and liquid is thick and sweet. Remove tea bags before serving.
To Serve:
- Spoon warm oats into a large bowl, top with a dollop of whipped coconut cream and a few peaches with their juice.
Recommended Products
- Calphalon Premier Stainless Steel 2.5-Quart Saucepan with Cover, Silver
- 100% Pure Maple Syrup
- Taylors of Harrogate Earl Grey, 50 Teabags
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 59 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 13g Fiber: 1g Sugar: 12g Protein: 0g
Yum Girl says
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