Vanilla Almond Steel Cut Oatmeal
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 Almond Steel Cut Oatmeal
- 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 Diamond Crystal kosher salt
- toasted sliced almonds
- light or dark brown sugar
- pure maple syrup
- 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.
12 Comments on “Vanilla Almond Steel Cut Oatmeal”
I made this yesterday morning and again today for my husband and I. It was sooooo delicious. To my portion I added banana, apple, walnuts and Maple extract. So satisfying.
My first attempt at steel cut oats, and I was not disappointed! In this -40 degree wind chill weather, this was perfect topped with sliced almonds, blueberries, strawberries, cinnamon and stevia. I didn’t have almond milk, but 2% worked just fine. I did add an extra splash of vanilla at the end of cooking.
How do I use the porridge setting? ARC-150 SB
add some apples??
It is strange but I have never even thought of adding almond to oatmeal!
I've tried it yesterday and it turned out really tasty and more nutritious I think. I wasn't feeling hungry till lunch time.
Play Scrabble free
Wow, I’m not sure why it added my recent post, I didn’t mean to do that. Sorry about that!
Oh my gosh I’m definitely going to try this asap. I had no idea you could make oatmeal in a rice cooker!
You’re so sweet, Felicia! Thanks so much! And welcome 😉
I finally gave in, but I really love it so far. Being able to make a healthy, hot and delicious breakfast that’s ready right when you wake up is worth it alone. I’m definitely still figuring it out though! Thanks for visiting 🙂
Yes, it’s really easy and will be ready the minute you wake up (if you have one with a timer..). It’s a god-send! 🙂
PS. Don’t worry about the post–that’s supposed to happen. Promotion for other bloggers! 🙂
I thought about a rice cooker like a million times but sofar I have yet to buy one. But how convenient would it be to make dishes like this.. Looks delicious!
Laura – I’m so delighted that I discovered your blog!! You are definitely on my bookmarks now. Love the photography.