Vanilla Almond Steel-Cut Oatmeal

I’m not a big oatmeal fanatic, like many other bloggers, but I’ve quickly been converted this past week.  I don’t know if it’s the convenience of the rice cooker or what, but I’ve eaten it for breakfast at least four times recently.  I attribute it, in part, to steel-cut oatmeal.
Previously, I had only made oatmeal with old-fashioned oats, which are good, but don’t really compare, in my opinion, to the steel-cut variety.

Old-fashioned, rolled oats have already had the bran removed and are then rolled flat.  Steel-cut oats are essentially the unprocessed oat kernels, which have been cut into two or three pieces using a steel disc.  Hence, the name steel-cut.  It’s all making sense now…

As a result, steel-cut oats are nuttier and chewy, offering a lot more texture than traditional oatmeal.  It’s hard to describe, but they almost pop in your mouth and for some reason, they keep me full longer than traditional oats.  Not a bad thing in my book.

Here’s my favorite recipe (so far…) for steel-cut oatmeal.  It's simple, but delicious.  The hint of vanilla, crunch of almonds, and slight sweetness of brown sugar and maple syrup add just the right amount of flavor.  Cooking the oats in soy milk adds an a extra dose of protein and creaminess, which I love.

Enjoy!

Vanilla Almond Steel-Cut Oatmeal

Serves 2-4

1 cup steel-cut oats

2 cups unsweetened, original soy milk (I prefer Eden Organic original soy)

1 cup water (add an extra 1/2 cup if using rice cooker)

2 teaspoons vanilla extract

1/2 teaspoon salt

raw sliced almonds

brown sugar

maple syrup

Directions

Stovetop:

1. Add oatmeal, soymilk, water, vanilla extract, and salt into medium saucepan.


2. Bring to a boil, stirring occasionally.  Reduce to medium-low heat, allowing oatmeal to simmer (with lid on) for 20-30 minutes (depending on desired consistency).


3. Remove from heat and serve.  Top with sliced raw almonds, sprinkle of brown sugar, and drizzle of maple syrup.  If desired, add a splash of cold milk on top.


4. Refrigerate leftovers and reheat in microwave.

Rice Cooker

1. Night Before: Add oatmeal, soymilk, water, vanilla extract, and salt to rice cooker bowl.  Set timer for following morning using porridge setting.


2. Serve, add toppings, and enjoy.  Refrigerate leftovers and reheat in microwave.

Comments

[Felicia]

Laura - I'm so delighted that I discovered your blog!! You are definitely on my bookmarks now. Love the photography.

[Simone]

I thought about a rice cooker like a million times but sofar I have yet to buy one. But how convenient would it be to make dishes like this.. Looks delicious!

[Sara]

Oh my gosh I'm definitely going to try this asap. I had no idea you could make oatmeal in a rice cooker!

[Sara]

Wow, I'm not sure why it added my recent post, I didn't mean to do that. Sorry about that!

[Laura]

Yes, it's really easy and will be ready the minute you wake up (if you have one with a timer..). It's a god-send! :)

PS. Don't worry about the post--that's supposed to happen. Promotion for other bloggers! :)

[Laura]

I finally gave in, but I really love it so far. Being able to make a healthy, hot and delicious breakfast that's ready right when you wake up is worth it alone. I'm definitely still figuring it out though! Thanks for visiting :)

[Laura]

You're so sweet, Felicia! Thanks so much! And welcome ;)

[Vanilla Almond Steel Cut Oatme]

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