Slower-Cooked Steel Cut Oats

Slower-Cooked Steel Cut Oats

This recipe takes time to develop its creamy flavor. Try not to rush the cooking process. Oats are a nutritious source of fiber and the peanut butter adds some plant-based protein to the finished dish.

Slower-Cooked Steel Cut Oats

Course Breakfast
Servings 6
Calories 241 kcal


  • 1 tablespoon coconut oil or non-dairy butter substitute
  • 1 cup steel cut oats
  • 2 cups unsweetened oat milk or other non-dairy milk
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon pure maple syrup
  • ¼ cup and 2 tablespoons unsweetened peanut butter
  • 1 ½ cups fresh blueberries


  • Heat the oil in a medium saucepan over medium heat. Add the oats and toast for 3 minutes, stirring frequently to prevent burning.
  • Increase the heat to medium high, add the milk, water and vanilla to boil, and stir to combine. Reduce the heat to a low simmer. Cover and cook 20-30 minutes, stirring occasionally. Cooking time will vary depending on desired texture and consistency.
  • Add the maple syrup and peanut butter, stirring to combine. Place the oatmeal in serving bowls and top with blueberries.


Serving: 1gCalories: 241kcalCarbohydrates: 28gProtein: 7gFat: 12gSaturated Fat: 4gSodium: 110mgPotassium: 205mgSugar: 9gCalcium: 25mgMagnesium: 30mgPhosphorus: 58mg
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