Steel Cut Oats
Steel cut oats cooked in broth or water with swappable proteins, vegetables, and flavor components. Served hot in a bowl with toppings and garnishes.
Ingredients
Method
Dice or chop vegetables and protein if needed. Toast nuts or seeds in a dry skillet over medium heat for 2–3 minutes until fragrant; set aside.
Bring broth or water to a boil in a saucepan. Stir in oats and reduce heat to medium-low.
Simmer for 25–30 minutes, stirring occasionally, until oats are tender and most liquid is absorbed. Stir more frequently toward the end to prevent sticking.
Heat butter in a separate skillet over medium heat. Sauté vegetables until softened, about 5 minutes; season with salt and pepper. Add cooked protein and warm through.
Divide cooked oats between bowls. Top with sautéed vegetables and protein.
Stir in milk or dairy alternative. Drizzle with sweetener and a squeeze of acid if desired. Sprinkle with spice blend, toasted nuts or seeds, and fresh or dried fruit.
Serve hot. Adjust consistency with additional broth or milk if needed.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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