Overnight Maple & Spice Steel-Cut Oat Porridge
By Amy Crawford
Cooking time: 20 minutes
A big welcome to our very first THI steel-cut oats recipe (assuming that is you can tolerate oats). In case you missed yesterday's post and would like to learn more about the different store bought oat varieties (including which variety is better for you), you can read all about that here.
Today we feature steel-cut oats. We enjoy them for their texture and overall chewiness and of course for their higher nutritional content. Steel-cut oats do require longer simmering than regular oatmeal, but it’s worth the effort for the added nutrition. If you find you are short on time in the mornings, simply soak the oats overnight to reduce the cooking time by 5-10 minutes. Wintry oatmeal heaven awaits!
1 cup steel cut oats
4 cups almond milk (or milk of choice)
Seeds 2 vanilla pods (or 1/2 teaspoon vanilla powder)
2 tablespoons sultanas/raisins
1 tablespoon maple syrup, to taste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Place the oats and almond milk in a bowl. Add the vanilla seeds, maple syrup, cinnamon, nutmeg and raisins (and anything else you fancy). Cover and place in the fridge to soak overnight.
The following morning, pour your milky oat mixture into a medium saucepan and bring to the boil, lid off. Reduce heat to simmer and cook over low heat until the oats have absorbed the milk and are moist and tender yet slightly firm. Stir occasionally to ensure the oats don't stick to the bottom of the saucepan. Total cooking time if you have soaked the oats overnight is approximately 15 - 20 minutes.
Divide the oatmeal into two bowls. You may like to garnish with poached fruit, raw honey or roasted pecans. Delicious served cold also! Here we have served ours with pears poached in raspberries, rice malt syrup and water.
We'd love to know - what's your favourite way to eat oats?