Vanilla Rice Cooker Almond Steel Cut Oats

I’m not a big oatmeal fanatic, but I’ve quickly been converted. I don’t know if it’s the convenience of these rice cooker steel cut oats, but I’ve eaten these for breakfast at least four times in the past week. I attribute it, in part, to steel cut oatmeal.

Previously, I had only made oatmeal with old-fashioned oats, which are good, but don’t really compare, in my opinion, to the steel-cut variety.

Old-fashioned, rolled oats have already had the bran removed and are then rolled flat.  Steel-cut oats are essentially the unprocessed oat kernels, which have been cut into two or three pieces using a steel disc.  Hence, the name steel-cut.  It’s all making sense now…

As a result, steel-cut oats are nuttier and chewy, offering a lot more texture than traditional oatmeal.  It’s hard to describe, but they almost pop in your mouth and for some reason, they keep me full longer than traditional oats.  Not a bad thing in my book.

Here’s my favorite recipe (so far…) for steel-cut oatmeal.  It’s simple, but delicious.  The hint of vanilla, crunch of almonds, and slight sweetness of brown sugar and maple syrup add just the right amount of flavor.  Cooking the oats in soy milk adds an a extra dose of protein and creaminess, which I love.

Vanilla Rice Cooker Almond Steel Cut Oats

Vanilla Almond Steel Cut Oatmeal

4.7 stars (10 ratings)
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Yield: 2 - 4 Servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
A simple recipe for rice cooker steel cut oats - these oats are cooked in soy milk and finished with vanilla, almonds, brown sugar and maple syrup.

Ingredients

  • 1 cup steel cut oats
  • 2 cups (480 mL) unsweetened soy or almond milk
  • 1 cup (240 mL) water add an extra ½ cup (60 mL) if using a rice cooker
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt

Toppings:

  • toasted sliced almonds
  • light or dark brown sugar
  • pure maple syrup

Instructions 

Stovetop Instructions:

  • Combine the steel cut oats, soy milk, water, vanilla extract, and salt into a medium saucepan. Bring to a boil, stirring occasionally. Reduce to medium-low heat, allowing oatmeal to simmer with the lid on for 20 to 30 minutes (depending on desired consistency).
  • Remove from the heat and serve hot. Top with sliced raw almonds, a sprinkle of brown sugar, and drizzle of maple syrup. If desired, add a splash of cold milk on top. Refrigerate leftovers and reheat in microwave, add a splash of water or milk to loosen if needed.

Rice Cooker Instructions:

  • Night Before: Add oatmeal, soy milk, water (add an extra ½ cup), vanilla extract, and salt to rice cooker bowl. Set timer for following morning using the porridge setting. Serve, add toppings, and enjoy. Refrigerate leftovers and reheat in microwave.
Serving: 1serving, Calories: 382kcal, Carbohydrates: 46g, Protein: 14g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 330mg, Fiber: 7g, Sugar: 8g
Author: Laura / A Beautiful Plate
Course: Breakfast Grains and Granolas
Cuisine: American