My oatmeal journey began long, long ago when I was a little girl. Like most kids, I ate instant oatmeal from the packet that my mom prepared for me every morning. Apple cinnamon and maple walnut were my favorites. Of course, it was loaded with sugar, and the texture was, well—mushy. As an adult, I graduated to old-fashioned rolled oats. I could add my own amount of sugar, along with whatever toppings I liked.
Then, about a year ago, my boss suggested that I try steel cut oats. He explained to me that they are the least processed type of oat cereal. Steel cut oats are cut into small chunks instead of flattened out. I immediately loved the texture and the flavor. They take about 20 minutes to cook for a perfect al dente texture—more time than other types of oats—but so worth it.
I add walnuts, cinnamon, and blueberries (fresh or frozen), which provide the perfect amount of sweetness for me. If you like your oats a little sweeter, add a drizzle of honey or agave nectar.
This is so NOT the oatmeal of my youth. Journey complete.
Steel Cut Oats with Blueberries and Walnuts
3 cups water
½ teaspoon kosher salt
1 cup steel cut oats
Fresh or frozen blueberries
Chopped walnuts
Honey or agave nectar (optional)
Ground cinnamon
Heat water in a medium to large pot to boiling. Add oats, and stir. Turn heat to low, cover, and cook oats for 20 minutes (or a little longer if you like your texture softer than al dente). Tilt lid if oats start to boil over. Stir occasionally to prevent oats from sticking.
After 20 minutes, remove oats from heat, and let sit for about 3 minutes before serving. For each serving, put a heaping ½ cup oats into a bowl. Add ¼ cup each of blueberries and walnuts (or more to taste). If you use frozen blueberries, the heat of the oats will usually melt them nicely. If not, stick the bowl of oats in the microwave for a minute or so.
Sprinkle each serving with ¼ teaspoon ground cinnamon.
Note: You can find steel cut oats in the healthy food section of your grocery store or at your local farmers market. I buy mine there in bulk. I cook a big pot on Sunday for the week. If oats seem a bit too dry/sticky, add 1 tablespoon hot water to each serving.
