I love the Steel Cut Oatmeal recipe so much that I’d love to have the time to fix it everyday. But, I don’t, so I settle for one or two times each week. (I try to make a little extra for leftovers the next day.) This week, I decided to add some diced apples to it and thought chopped pecans would be nice too. I was not disappointed; they were fantastic! While I was eating, I thought that pure maple syrup would make a wonderful finishing touch. (I tried this the next day with the leftover bowl and it was a great addition!) I also wonder how pumpkin would taste in it. Anyway, try out this new fall hearty breakfast recipe and let me know how you like it.
Free of Dairy, Egg, Peanut, Wheat, Soy, Corn*
Steel Cut Oatmeal - Fall Edition
Makes about 3 servings.
- 1 cups steel cut oats
- 3 cups water
- 3/4 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1/2 apples
- brown sugar
- cinnamon, ground
Toast steel cut oats in large pot until there is a nutty aroma. Add water and stir. Bring to boil, turn down heat and cook for 25 minutes without stirring.
Add allowed milk and diced apple; stir. Cook for additional 10 minutes.
Serve with brown sugar (or maple syrup), cinnamon, chopped pecans or walnuts (if allowed), and raisins (if desired). Add more milk, if needed.
Do you have a favorite fall breakfast recipe that you make? I’d love to hear your ideas.
*Non-guaranteed gluten-free oats may contain traces of gluten. For treenut allergy, leave out nut.