Start your mornings off with a cozy warm bowl of these steel cut oats. Think of them as the posh version of porridge. Steel cut oats are less processed than rolled oats. The oat groats are simply chopped, leaving you with a hearty grain that, when cooked, retains their shape creating a deliciously creamy texture.
They take a bit more time to cooked than rolled oats, so these are great for a weekend treat.
Creamy Steel Cut Oats with Roasted Rhubarb
1 cup of steel cut oats
A pinch of salt
3 cups of water
2 tablespoons of honey
1 cup of milk (we love unsweetened almond milk)
4-5 Rhubarb stalks
1 vanilla pod, split and deseeded (or 1 tsp vanilla essence)
1/4 cup of honey
In a large saucepan over medium high heat, toast the dry oats until fragrant while stirring frequently for around 2 to 4 minutes. Add the salt, then the water and milk. Bring to a boil and immediately reduce the heat to medium. Cook, uncovered, stirring occasionally for 30 to 35 minutes until creamy.
While the oats are cooking chop the rhubarb in to 1-inch baton, then place them in a baking dish with the honey and vanilla. Cook in the oven for about 15 minutes. It will come out soft, with the perfect balance of tart and sweet.
By now your oats should be ready. We topped ours with coconut yoghurt, the roasted rhubarb and another little drizzle of honey.
EXTRA TOPPING IDEAS TO TRY
Sliced banana, a drizzle of honey and some chocolate chips - this is a fav with our kids.
Raspberry, Honey and Chia seeds.
Add in 2 Tablespoons of chia seeds to the oats before cooking, It adds a great texture, and they're full of fibre, omega-3 fatty acids, several essential minerals and antioxidants and a great source of protein. Top with frozen or fresh raspberries and a drizzle of honey. I also sprinkle chia seeds on top for an extra little crunch.
Honey Roasted Pear
Swap the rhubarb in the recipe for pears, and add 1/4 teaspoon of cinnamon.
Yoghurt or Custard - we love adding different flavoured yoghurts and custards to really make it fancy, and top with fruits and nuts, it can be a super decadent dessert type treat.
Leftover oatmeal can be refrigerated for 4 to 6 days. It reheats perfectly in the microwave. Just add a bit of milk before reheating.
If you need this to be gluten free, be sure your oats are labeled gluten free.
You can roast the rhubarb the day before and then keep it in the fridge in an airtight container until you need it. It can be kept up to a week.