"Instant" Steel-Cut Oats!

Steel cut oats are incredibly nutritious, and make the most satisfying cereal. But, they take a little long to cook, and for many of us, we need quicker fixes in the morning. The trick to making these oats quickly is to first grind the oats in a blender. The oats become more like a porridge, similar to the “cream of wheat” I remember from childhood, and cook in a mere five minutes! (Plus, children that might be fussy about the texture of the steel cut oats in whole form should love this.)  Now, you can have your morning steel cut oats… in - well - almost an instant!

3/4 cup steel cut oats flour (see note)
2 cups water
pinch salt
1/4 - 1/2 tsp cinnamon (to taste)
few pinches freshly grated nutmeg (if desired)
4-6 tbsp vanilla non-dairy milk for serving (plus more for serving if desired, see note)

In a saucepan, combine oats, water, and salt, cinnamon, and nutmeg over medium heat. Whisk almost continuously, while mixture starts to come to a low boil. Reduce heat to medium-low as it is thickening and starting to bubble. Once thickened, add non-dairy milk and whisk in. Serve oatmeal immediately, topping with another drizzle of non-dairy milk (as oatmeal will thicken more as it sits), and adding chopped fresh fruit, nuts, dried fruit, and/or a sprinkle of unrefined sugar (see note on coconut sugar) or drizzle of maple syrup if desired.  Serves 2-3.

Note: Place steel cut oats in a blender and puree until you have a flour-like consistency. I usually do this in batches of about 2-3 cups, and store the extra ‘flour’ in a container for quick use in cookies and this porridge.

Note: If using a vanilla non-dairy milk, it will add extra sweetness and a light vanilla flavor to this oatmeal. Feel free to sweeten more to taste with a sprinkling of unrefined sugar, or a drizzle of agave nectar or pure maple syrup.


Note: If, like me, you have memories of oatmeal or cream of wheat topped with brown sugar, try coconut sugar. It has a caramel-like flavor and color, and while it's not in the oatmeal photo, it really is delicious sprinkled on top!

Recipe copyright Dreena Burton 2010.