Make-Ahead Steel-Cut Oats

Simple Green Smoothies

This steel-cut oats recipe simmers one pot with chopped Medjool dates and cinnamon for three hearty breakfasts. Reheat a bowl, then add pecans and a drizzle of maple syrup right before serving so they stay crunchy.

Recipe by: Jen Hansard

4.67 (6)

Serves:3 servings

Total Time:35

Ingredients

▢ 1 cup steel cut oats
▢ 4 cup water
▢ ¼ tsp sea salt, unrefined
▢ 4 medjool dates pitted and chopped small

Suggested Toppings

▢ 1 tbsp ground cinnamon ground
▢ 1 tbsp pure maple syrup
▢ ½ cup raw pecans chopped

Instructions

Bring the water to a simmer in a saucepan over medium heat.
Stir in the oats and reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally, until very thick, about 20 minutes.
Stir in the salt, dates and cinnamon. Continue to simmer, stirring occasionally and lowering the heat as needed to prevent scorching, until almost all the liquid is absorbed, about 10 minutes.
Remove from the heat, stir well and let rest for 5 minutes.
Divide among bowls and top with the maple syrup and pecans.

Recipe Notes

Sweetener Swaps: Use any sweetener you like in place of the maple syrup, such as honey or coconut sugar; see more natural sweeteners.
Mix-Ins: Raisins or other dried fruit can replace the dates, and chopped walnuts work well in place of the pecans.
Slow Cooker Method: Grease the slow cooker, add the oats, water, salt and dates and cook on low for 7 to 8 hours. Stir in the cinnamon and let it rest for 5 minutes before serving.
Make Ahead: Let the oats cool completely, then refrigerate in airtight containers for up to 5 days. Reheat with a splash of water or milk, and add the pecans and maple syrup just before serving.

Nutrition