Happy Pi Day (3.14)! I know, this isn’t pie, but it is a big, warm bowl of the easiest maca steel cut oatmeal and that’s almost as good, right? I actually do have a tart recipe in the works that was meant to be for today, but after editing and prepping the whole maca steel cut oatmeal post, I realized that I really should have scheduled the tart to go out on a day like today. Please say you will forgive me? Anyway, today might be a major snow day for you if you are on the East Coast/Midwest (ours was actually yesterday), so today seemed like a perfect day to share my new favorite way to prepare steel cut oatmeal. This gem of a recipe comes from one of my favorite people, Laura over at The First Mess. I remember the first time I found Laura’s blog was when I was searching around for a vegan pecan pie recipe the first Thanksgiving after my family decided to go more plant based/vegan. I was doing major Googling for a pie recipe that was easy, didn’t have weird things in it, and was going to be just as good as the super sweet/probably not great for you version that I made every year prior. Laura’s pecan pie recipe not only pulled through, but included chocolate and was just every bit as good as my non-plant based version. Give me a good pie recipe and call me sold, Laura was a winner in my heart from that day on.
Laura just came out with a killer cookbook and this maca steel cut oatmeal recipe is just one of the many recipes that I’ve already tried out of her book. Between this recipe (already made it twice), the crispy potatoes with garlic cream sauce, and the crispy sunshine crackers (that I plowed through in a matter of hours), I know this book is going to be dogeared and stained with food in no time. One of the biggest things I love about Laura’s book is that it includes so many wholesome, delicious recipes that don’t ask for super weird ingredients/things I don’t have on had. I’ve found that the cookbooks I use the most are the ones that I can pull out and find something to cook in them at a moment’s notice, rather than needing to make a special trip to the store for everything. I do love going to the grocery store, but really, it’s where my credit card goes to die sometimes. I just want ALL the food! Some girls love shoes (ok I love shoes too), but I love browsing the grocery store.
I’m as impatient as they come when it comes to steel cut oats, so honestly, I haven’t made them that much. I usually opt for an easy overnight oat or a good ol’ standby of homemade granola , but once I spotted this lazy steel cut oatmeal in Laura’s book, I knew it might make a steel cut oat lover out of me. The best part about this steel cut oatmeal is the minimal cooking/waiting time, just bring to a boil, turn off the heat, cover, and let the oats do their magic. The process of sitting overnight lets the steel cut oats soak up the cinnamon and almond milk, while avoiding the whole standing and stirring thing that usually ends up happening when making steel cut oatmeal. I also love that steel cut oatmeal usually keeps me full past the 11am hangry stage and I’ve been able to stretch out not eating lunch until 1pm. Trust me, for me this is a feat considering I once ate lunch at 10:30am and then quickly regretted it when I was starving again at 2pm. After this recipe, I think steel cut oatmeal is going to compete with my favorite granola anyday.
If you haven’t caved and bought out of season berries like me, I think this would be perfect topped with a dollop of peanut butter or jam. I love that it turns out a creamy consistency without becoming overly watery, even after a few days. I also like to drizzle on some maple syrup or agave and throw in a scoop of ground flaxseed, just for extra oomph. If you don’t have or don’t know what maca powder is (it’s new to me!), feel free to leave it out! The original recipe doesn’t call for it, but I thought it was a perfect way to try out this new to me ingredient. If you have more suggestions for how to use maca, I’m all ears! I’ve done a few lattes and this oatmeal, but that’s about it.
Lazy Maca Steel Cut Oatmeal
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1 1x
- Category: Breakfast
Description
An easy and lazy version of steel cut oats! Made overnight and with minimal work, with a kick from a spoonful of maca.
Ingredients
- 1 teaspoon virgin coconut oil
- 1/2 teaspoon ground cinnamon
- 1/4 cup gluten free steel cut oats
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened almond milk, plus extra for reheating
- 1 tablespoon maca powder
- 1 tablespoons pure maple syrup
- Chopped fresh fruit, for serving
Instructions
- Heat the coconut oil in a small saucepan over medium heat. Add the cinnamon and stir until fragrant, about 30 seconds. Add the oats and stir to coat them in the cinnamon oil. Add the sea salt, almond milk, and maca powder, and stir.
- Bring to a boil. After it boils, turn off the heat, remove the saucepan from the burner, and cover with a lid. Leave the oats on the cold stove overnight.
- The next morning, place the saucepan back on the burner over medium heat. Add more almond milk if you like. When the porridge starts to boil, remove from the heat and scrape it into your serving bowl. Top the porridge with the maple syrup and chopped fruit.
Karl Cooks says
Ah every recipe just convinces me to get this book more. Love it <3
Heart of a Baker says
You really do need it!
Tessa | Salted Plains says
Hahaha, my credit card definitely dies each time I go to the grocery store. It must have surpassed 9 lives a long time ago! Maca is new to me too – this makes me want to hunt some down and start using it. Stay warm, my friend! xoxo
Heart of a Baker says
I’m glad I’m not the only one! I have SO much maca, if only you were closer and I could share! Hope you are having a blast in NoLa! xoxo
Traci | Vanilla And Bean says
This looks soooo good, Abby! What a great idea adding maca to oats.. I just recently got on the maca train, but mostly put it in smoothies. I gotta give this a try. I’ve not seen Larua’s book but people are raving about it! Thank you for sharing xo
Heart of a Baker says
Ohh I really need to put it in smoothies!
Sarah | Well and Full says
Ohh I love maca! I love adding it in desserts (especially raw desserts) for an extra caramel-y flavor and adaptogenic boost! 😀
Heart of a Baker says
I’m just now figuring it out, but I love it already!
whiskandshout says
These photos, wow! I have never tried maca and definitely have got to – I mean, a healthy caramel-flavored nutritional kick? Sounds perfect! This cookbook looks stunning, definitely gotta check it out.
Heart of a Baker says
It’s the BEST book, you need it! xo
Sophie MacKenzie says
Isn’t Laura’s book lovely!? I adore your spin on her recipe, and these photos! Just beautiful, Abby <3
Sara @ Cake Over Steak says
It’s such a good idea! I’ve never made steel cut oats, but I’ll have to keep this in mind for the future. Love Laura’s book!
Katie Lepine says
Love steel cut oats and this is the only way I make them now! I will say, I find this method works best if you make sure it comes to a rolling boil for a minute, then turn it off. I also leave mine on the same burner, but I have a gas stove. They’ve been soupy in the morning a couple times, which cooks off quickly, but isn’t ready immediately. But a nice, strong boil will get ya there. 🙂
★★★★★
Heart of a Baker says
Great advice! So glad you liked them, Katie.