A week of healthy breakfasts with make-ahead steel-cut oatmeal from Oh She Glows

Steel-cut oats are my favourite way to enjoy a healthy bowl of oatmeal, but their lengthy cooking time has always kept me from enjoying them during the work week.

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Angela Liddon

Steel-cut oats are my favourite way to enjoy a healthy bowl of oatmeal, but their lengthy cooking time has always kept me from enjoying them during the work week. That’s why I came up with this make-ahead steel-cut oatmeal recipe that can be made on Sunday night and enjoyed all week long. Now steel-cut oats can be enjoyed in just minutes flat!

Also known as Pinhead oats, coarse-cut oats, Irish oats, or Scotch oats, steel-cut are oat groats (the inner portion of the oat kernel) that have been cut into two or three pieces rather than being steamed and rolled like traditional rolled oats. Not only are they less processed than rolled oats, but they remain chewy after cooking, making them the perfect make-ahead breakfast that you can reheat all week long.

To reheat, just add a bit of milk to the oats and microwave (or heat on the stovetop) until warmed. This time of the year, I love to stir in some pureed pumpkin and top it with raisins, maple syrup, cinnamon, prune plums, and toasted walnuts. It’s the perfect bowl of spiced oats on a chilly fall morning!

Make-ahead steel-cut oatmeal

With a little forethought at night or on the weekend, you can make steel-cut oats for four or five breakfasts. I made this batch with mashed banana for a natural sweetener (it also does a great job of adding volume), but you can add any sweetener/fruit you prefer.

Yield: 4-5 servings or 3.5-4 cups

Ingredients:
2 cups water
2 cups almond milk (or milk of choice)
1 cup uncooked steel-cut oats
2 large bananas, mashed (1 cup mashed banana)
2 tsp ground cinnamon
Pinch of salt
1 tbsp ground flax + 1 tbsp chia seeds (or seeds of choice)
2-3 tsp vanilla extract
 
Directions:
1. In a medium-sized pot, bring the water and almond milk to a boil. Add in steel-cut oats and a pinch of salt and reduce heat to low.

2. Stir in the mashed banana (mashing it helps disperse the sweetness throughout), ground flax, and chia seeds. Simmer on low, uncovered, for 20-25 minutes, stirring every 5 mins or so.

3. When the oats are creamy and tender, remove from heat and stir in cinnamon to taste and pure vanilla extract. Serve immediately or allow to cool before transferring into air tight containers in the fridge. In the morning, add a splash of milk and reheat in the micro or on the stove-top. Enjoy!

Angela Liddon is the creator of Oh She Glows, a popular healthy vegan recipe website receiving over 1.6 million page views a month, and one of Chatelaine‘s Women of the Year 2011. Angela’s passion for healthy vegan food is contagious and she’s eager to show others that vegan (and often gluten-free) food can blow your taste buds away.

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