This weekend I was awakened by the sweet smell of Jvee cooking breakfast. I know, I’m lucky! He even did the dishes. Hot.
Normally I’m not a huge fan of oatmeal, but this version is right up my alley. He made it using steel cut oats rather than rolled oats, making the texture less mushy but rather heartier and chewier. It also has a nuttier, richer flavor that I like. It does take a little longer to cook but, to me, it’s worth the wait! This also stores and reheats well. Just add a little more milk and you have breakfast for a couple of days!
Jvee wrote the recipe up for me with suggestions for toppings. I like mine loaded with raisins, walnuts, cinnamon, a sprinkle of brown sugar, and a drizzle of pure maple syrup!
1 Tbs of butter (Can be substituted for olive oil, to keep recipe Vegan)
1 Cup Steel Cut Oatmeal
3 Cups of boiling water
1 Cup of soy milk
1/2 vanilla bean, split lengthwise and seeds scraped
Walnuts or pecans
Raisins, dried cranberries (or your favorite dried fruit)
In a large pot, melt butter and add oats, and stir together to toast for a couple of minutes. Add the boiling water, and let simmer for about 25 minutes, make sure not to stir it. At this point, stir in the soy milk, and vanilla beans, continue to cook for 10 minutes, stirring frequently.
Spoon it in to a serving bowl, add the toppings of your choice, and dig in!