Steel Cut Oatmeal -- New Obsession

 Yet, another ridiculously simple recipe. Welcome to my new obsession. Steel-cut oats have been my daily breakfasts for about two weeks now.  Really though!

Once you turn to these, you'll never go back to regular old-fashioned oats, let alone quick oats. During the preparation, I toasted the oats with coconut oil, which really brought out their nutty flavour.

Steel Cut Oatmeal
Recipe: serves 4 at 136kcal/serving
1 Tbsp coconut oil
1 cup dry steel cut oats

3 ½ cups water

1 Tbsp brown sugar (opt.)

Directions: 3 ways
1. Toast the steel cut oats with the coconut oil for 10 minutes on medium fire or until the oats become browned. Stir so the oats do not become burnt.
2. See option 1, 2, or 3.
3. Add some toppings!
Option 1: 
2. While the oats are toasting, boil the water. Add the toasted oats and stir continuously for 20-25 minutes or until the oats reach your desired consistency.
Option 2:
2. Add the water and toasted oats to a rice cooker and cook for 15 minutes.
Option 3: 
3. Add the water to a high pressure cooker and cook for 15 minutes. 

Notes:

- For the toppings, I love adding 1/8 cup of milk, half a banana, and 1 Tbsp chia seeds 

- I prefer separating the servings after cooking

- When heating up the servings after the first day, I add some water, microwave it for 2 minutes, mix it up, then add toppings
- Be sure to add some sort of liquid when microwaving.

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With Love,
Grace