The basic structure of cooking steel oats is usually:

• Toast the oats in oil / fat
• Add to liquid
• Bring mixture to boil and turn the heat down to simmer on very low heat for about 30 minutes, stirring occasionally
• Add your toppings & enjoy

Sweet Breakfast Steel Cut Oats (Vegan)

Serving Size: 2
Liquid to Oats Ratio: 4:1

Ingredients:

• Steel Cut Oats, 1/2 Cup
• Almond Milk, 2 Cups
• Coconut Oil, 2 Tablespoons
• Ground Cinnamon, Cardamon, & Cloves 1-2 Teaspoons each, depends on your reference
• Apples, Peeled and Cut into Slices, 1-2 whole apples
• Flex Seeds, 1 Tablespoon
• Chia Seeds, 1/2 Tablespoon
• Maple Syrup, 1 1/2 Tablespoons

Steps:

1. Heat up a small-medium saucepan on medium heat with coconut oil. Once the oil melts, you can add in the spices. Twirl them around in the oil and add in your steel cut oats.
2. After toasting the oats in the oil for about 30 seconds to 1 minute, you can add in the milk.
3. Turn the heat up to high to bring the mixture to boil fast (this is really to save time in the morning), then bring it down to a simmer on low heat. Cook for 25 – 30 minutes, stir occasionally.
4. Once it is at your preferred consistency, you can turn off the heat and put the cooked oatmeals into bowls.
5. Add in the apples, chia seeds, flex seeds, and maple syrup. Enjoy!

Savory Breakfast Steel Cut Oats (Vegan)

Serving Size: 2
Liquid to Oats Ratio: 4:1

Ingredients:

• Steel Cut Oats, 1/2 Cup
• Almond Milk, 1/4 Cup
• Water, 1 3/4 Cup
• Vegan Butter, 2 Tablespoons
• Vegan Cheddar Cheese, 2 Tablespoons, Grated
• Any Green Lettuce (I used Boston Lettuce), 4-5 leaves, torn or cut into quarters
• Olive Oil, 1-2 tablespoons
• Vegan Substitute Meat, 1-2 Servings, I used Lightlife Smart Ground Original  
• Garlic, 2-3 Clove, minced
• Medium Onion, Half Bulb, diced
• Shiitake Mushrooms, 4 caps, diced (about 1/4″ wide)
• Cilantro, 1/2 Cup, chopped
• Salt, Black Pepper, Cumin, Coriander, Oregano, Smoked Paprika.
Besides Salt and Pepper, the rest of the seasoning is what I typically like to use with mushroom and protein, definitely not required, and of course you can use your preferred spices.

Steps:

1. Combine milk and water into a small to medium saucepan over medium high heat.
2. Heat up a small to medium skillet on medium heat. Once hot, melt the butter onto the pan, and add the oats. Stir and toast the oats around for about 30 seconds to 1 minute.
3. Add the oats and butter to the saucepan with the liquids. Turn the heat up to high to bring the mixture to boil fast (this is really to save time in the morning), then bring it down to a simmer on low heat. Cook for 25 – 30 minutes, stir occasionally.
4. In the meantime, clean off the skillet used earlier, heat it up again over medium to medium high heat along with the olive oil.
5. Once the oil is hot, add in the onion and garlic, let it sauté for about 30 seconds or until fragrant. Add in the mushrooms, the ground “meat”, and the seasonings. Sauté for about 5-8 minutes, or until the “meat” starts to crisp.
6. Add in the cilantro and turn off the heat. The residual heat will cook the herb so that there is still some bite to it, and not completely dried and crispy.
7. Once the oatmeal is at the consistency you like, remove it from heat and stir in the “cheese”. (You can let the oatmeal sit in the pot for about 10 minutes to let the oats absorb more moisture.)
8. Divide the oatmeal between bowls, add the torn lettuce evenly into the bowl before putting adding the mushroom and “meat” topping mix.