During winter months in Canada, we would often wake to the delicious odor of my father’s old-fashioned-oat porridge. It was both delicious and nutritious. When I had steel cut oats on a trip to Ireland—the inn-keeper served them one morning for breakfast—I found I liked them even better.
Oats are generally considered gluten-free (unless they became contaminated during harvesting or processing). Look for packages that specify "gluten-free." A small percentage of people with celiac disease and/or non-celiac gluten sensitivity also react to Avena sativa, the protein found in oats. These individuals may need to avoid oats.
- 1 cup steel cut oats
- 4 cups water
- ½ tsp sea salt
- ¼-½ tsp ground cinnamon to taste
- ¼ cup raisins or Craisins®
- 1 Tbsp chopped nuts of choice, per serving
- ½ cup fruit of choice, per serving (blueberries, sliced strawberries, bananas, mango, etc.)
Place water, oats, salt, and cinnamon in a medium saucepan. Bring to a boil.
Turn heat to low, cover and simmer for 30 minutes or longer until all fluid has been absorbed, stirring periodically. If you use a gas stove you may want to use a heat diffuser under the saucepan to reduce the "low" setting.
Remove from heat and let stand for a few minutes.
Note: Steel cut oats take longer to cook than old-fashioned oats. You can assemble all ingredients in a saucepan the night before and let them sit overnight, as soaking can help to reduce the cooking time.
Spoon into bowls (½ cup is a serving size). Top with 1 Tbsp chopped nuts and ½ cup of your choice of fruit.
You can make a double batch and freeze leftovers in ½-cup portions. This makes it easy to thaw and reheat, either in a microwave or in a small sauce pan with a scant ¼ cup non-dairy milk. Place pan over medium heat, stirring periodically until cereal is hot.