Steel cut oats are so easy to make with only a few simple ingredients; water, salt and oats. They can be topped with almost anything and can even be served for dinner.
Some people will only eat oatmeal in the colder months, but I will eat oatmeal any time of the year. Especially steel cut oats, they are so comforting and delicious. I make up a batch early in the week and I have a few days of breakfast covered. The best thing about steel cut oats is that once they are prepared, they are like a blank slate, any combination of ingredients can be added to them. They can be served sweet with fresh fruit and nuts. . .
or savory with mushrooms, spinach, almonds and tamari sauce for a totally different breakfast the next day. . .
If you aren’t familiar with steel cut oats; here’s a little oatmeal 101 for you. Oatmeal begins as oat groats which are processed into oatmeal. Steel cut oats are groats that have been cut into pieces with a steel blade – hence the name. Old fashioned rolled oats which are the more common type are steamed, then rolled and flattened. Even though the texture and taste are a bit different, both types of oats have the same nutritional benefits. Oats are a gluten free whole grain but they are often produced in a facility that processes wheat. To ensure your oats are gluten free look for a label stating that the oats were processed in gluten-free facility.
- bring the water & salt to a boil and then stir in the oats
- reduce heat and simmer covered for 10 to 15 minutes - be sure to watch pot the oats can bubble over while cooking
- turn heat off and let them sit for 5 minutes before serving
- Serve with your favorite toppings
- for savory breakfast place all ingredients except for tamari into skillet cook for 5 minutes sprinkle with tamari and serve over oats
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