It's not that I'm exactly against oatmeal, but anytime I order it for breakfast, I feel like I'm being punished. More often than not, it takes on a mushy texture and not-so-great flavor, which is either bland and cardboard-like or seriously over-sweetened. But lately we've been making it at home with a few improvements that have turned me into a complete convert. Here's how we make it so that it has nutty taste, nice consistency and a slightly indulgent spin.
Ingredients (makes 2 large servings)
3/4 cup steel cut oats
2 1/4 cups unsweetened, vanilla almond milk
2 oz almond syrup (orgeat)
1 vanilla bean (sliced open, seeds removed)
1 tsp ground cinnamon
1 tbs ground flax seeds (optional)
pinch of salt
1. Pour almond milk into medium sauce pan and bring to a boil. Add steel cut oats, almond syrup, vanilla bean seeds (not the pod) and salt, stir to mix.
2. Reduce heat, cover sauce pan and let simmer for 12-15 minutes (depending on how thick you like your cereal.) You can cook it a bit longer if you like it on the dry side.
3. Scoop finished oatmeal into a bowl and top with ground flax seed, fruit, or any topping you prefer. It's also great on it's own.
P.S. I typically use a 3-1 ratio (liquid to oatmeal), so if you want to make less, simply reduce your ingredients accordingly.