Let’s be real, steel cut oats are a pain in the ass.
That’s why this is a Sunday post, because nobody has time for this stuff during the week. Boiling down sauces, simmering and stirring oats for 30 minutes, yeah right. Monday through Friday I wake up as late as possible, barely leaving myself 15 minutes to get somewhat composed (I work from home), eat breakfast and get myself in front of the computer.
That’s probably why I’ve had the same bag of steel cut oats from the bulk bins in my pantry for at least 6 months.
Two words. Good idea.
Every time I make steel cut oats, I play with the ratios, the add-ins, toasting the oats, not toasting the oats, stirring constantly, leaving it alone… This time the steel cut oat gods aligned or something though because this bowl was like a creamy, orangey heaven made even better by fresh, tart blackberries swirled in.
Tell me you don’t want to jump right into that!
At the last minute, I decided to make a big batch and just use up all the oats I had on hand instead of just making one serving. Best decision ever. I can’t tell you how excited I am for leftovers. I never really thought to make a bunch of servings on the weekend and just reheat throughout the week but that makes these time consuming oats much more worth the effort. Might even give me another precious 5 minutes in bed during the week.
Guess who used up all the blackberries?
Guess who went grocery shopping and couldn’t resist the 2/$3.00 pints on sale again?
I see more oats in my future.
- 1 cup steel cut oats
- 1 tablespoon coconut oil
- 3 cups water
- ½ cup coconut milk
- ½ cup 2% milk
- ¼ teaspoon salt
- zest of 1 orange
- juice of 1 orange
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1¼ cup blackberries
- ¼ cup water
- 1 tablespoon sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon honey (or agave)
- 1 teaspoon cornstarch
- In a skillet over medium heat, toast oats in coconut oil for 3-5 minutes, until fragrant. Set aside.
- In a medium sauce pan, bring water and milk to a boil.
- Add toasted oats, reduce heat to low and cover for 25 minutes, stirring occasionally.
- After 25 minutes, mixture should be considerably thicker. Add salt, orange juice, zest, vanilla and cinnamon.
- Cook and stir frequently for another 5-10 minutes until creamy.
- Remove from heat and serve.
- In a small sauce pan over medium heat, combine all ingredients and simmer.
- Stir frequently until blackberries are broken down and mixture thickens to desired consistency, about 8-10 minutes.
- Stir into oatmeal.