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 oats2 1/4 cups unsweetened, vanilla almond milk2 oz almond syrup (orgeat)1 vanilla bean (sliced open, seeds removed)1 tsp ground cinnamon1 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.