Morning Glory Steel-Cut Oats

13 Jan

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Over the last year, I have really grown an appreciation for a morning bowl of oats. Maybe because New York City (vs. my old stomping grounds in California) has real seasons, so I crave something hot in the morning during the inescapable winter chill. Even during the beating heat of summer, I ate cold “overnight oats” or “muesli” for breakfast.

Rolled and steel-cut oats my go-to choices, but I have also enjoy a porridge made from farina, millet, amaranth, or barley. When I have an early morning shift at the bakery, I sometimes take along a packet of instant oats for breakfast, but I only buy the original or plain versions where the ingredient list only says “rolled oats” and not much more. No need for those extra fake ingredients when I can simply add my own sweeteners and toppings to plain instant oats.

I used to heat rolled oats in the microwave, which is totally acceptable and tasty, but when I can take the extra few minutes, I now prefer to cook my oats on the stove. I use a mix of milk and water to cook the oats because I like how creamy they get from the milk.

I saw that Cookie and Kate posted these Morning Glory Oats the other day, using coconut milk for some of the cooking liquid. I recently made Split Pea Soup that used only 1/2 cup of coconut milk, and I have been trying to find ways to use up the leftover milk. Perfect.

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I modified her recipe, which is a modification of the original recipe from Megan Gordon’s new cookbook, Whole Grain Mornings. This recipe uses steel-cut oats, but you could also make this with rolled oats, quick oats, or another breakfast grain.

Shredded carrot strands and wintry spices make this hot, creamy breakfast feel like dessert. Orange zest adds zing, and a swirl of yogurt at the end cools the oats and adds to the healthy decadence (omit the yogurt and use nuts or nut butter if you want this recipe to remain vegan).

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Morning Glory Steel-Cut Oats

adapted from Cookie and Kate, originally from Megan Gordon‘s Whole Grain Mornings
Ingredients
  • 1 1/2 cups water
  • 1/2 cup coconut milk (or milk of choice)
  • 1/2 cup steel-cut oats
  • 1/2 cup grated carrots (from 1 large carrot)
  • 1/3 cup dried fruit (I used cranberries)
  • 1/2 teaspoon ground cinnamon
  • pinch ground ginger
  • pinch ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 teaspoons grated orange zest (from slightly less than 1 orange)
  • 1/2 teaspoon vanilla extract
  • 1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)
  • yogurt, for serving
Instructions
  1. In a saucepan, bring the water and milk to a boil. Stir in the oats, carrots, dried fruit, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot.
  2. Cook the porridge, stirring only occasionally, until it begins to thicken and the oats are soft yet chewy. Check for doneness after 25 minutes* of cooking (it might need a few more minutes of cooking).
  3. Remove from heat and stir in the orange zest and vanilla. Add maple syrup (or other sweetener), to taste. Cover and let the oatmeal rest for 5 minutes before serving.
  4. Serve the oatmeal with a swirl of plain yogurt.

*Rolled or quick oats will cook much faster than steel-cut, anywhere from 1 to 5 minutes.

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