I was first introduced to steel-cut oatmeal by my fella. He uses Alton Brown’s recipe, which calls for plenty of dairy, including butter, milk, and buttermilk. (I usually pass on the buttermilk, but I use whole milk.) I love the way the texture of the oatmeal pops and crunches in my mouth. The fella and I top it off with brown sugar and freshly grated nutmeg. Unfortunately my kids won’t touch it with a ten foot pole, but it keeps well in the fridge, so when I make this batch it lasts 3-4 servings.
I developed this non-dairy, sugar free recipe is based on the Alton Brown recipe adapted for for my D14 cleanse (I’ll be writing more on that soon). This recipe is surprisingly good; I didn’t even miss the diary, and I may make my oatmeal this way going forward.
1 tablespoon vegetable oil
1 cup steel cut oats
3 cups boiling water
1 cup unsweetened coconut milk
In a large saucepot, heat the oil and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Seriously, don’t stir it. Don’t watch to pot, because you will totally want to stir it. Set the timer and walk AWAY from the stove. Go fold some laundry. Take a shower. Nurse your baby.
You stirred it, didn’t you?
Well, whether or not you prematurely stirred, after 25 minutes, you have my permission to formally stir, and add the coconut milk. Cook for an additional 10 minutes.
If you like plain oatmeal, you don’t have to do anything else. It’s ready to eat or store in the fridge. (Note: if you reheat, add a tablespoon of water or coconut milk before microwaving it.)
I do not like plain oatmeal. I like lots of sugar and spice. I was concerned that a non-sugar option would be really awful. Not so. I added a squirt of honey, and a sprinkling of cinnamon, ground clove, ground nutmeg, and for extra oomph, a handful of dried Turkish white mulberries. I did not miss the sugar at all (and I love my brown sugar).