I planned on bestowing you with a lovely new muffin recipe this week; however, the muffins had other plans. They decided to be lazy and refused to rise. I think they had good intentions on rising but got half way there and decided to give up, sinking instead. I wouldn’t have minded so much if they hadn’t tasted so darn good, but that was not the case; they were popping with flavor. Such teases, those muffins.
There’s good news! I stumbled upon a new oatmeal recipe as I was preparing my weekly batch of steel-cut oats on Sunday. I love eating steel-cut oats for breakfast during the winter months; they’re warm and filling. I prepare a big batch and store it in the fridge until I’m ready to reheat it during the work week. I just scoop out what I need into a plastic travel container and warm in the microwave in the morning, then sprinkle with my favorite toppings. It makes for a satisfying breakfast on-the-go.
I prefer using steel-cut oats over old-fashioned oats for the very fact that steel-cut oats reheat well. Unlike old-fashioned oats, steel-cut oats don’t get gelatinous and gooey when reheated. They keep their integrity, and you’ll still get that lovely chewy bite from steel-cut oats even after reheating them.
I cooked the oats in a combination of vanilla soy milk and water. The vanilla soy milk provides a lovely burst of vanilla flavor that pairs perfectly with the orange zest/juice. If you don’t have vanilla soy milk on hand, feel free to use regular milk and stir in a teaspoon of vanilla extract when you take the oats off the heat.
- 3 cups water
- 1 cup vanilla soy milk
- 1 cup steel-cut oats
- pinch of salt
- 1 orange, zested and juiced
- 2 tbs. brown sugar
- dried cranberries
- toasted pecans
- toasted almonds
- dried cherries
- In a large saucepan over medium heat, bring water, soy milk, and salt to a simmer.
- Stir the oats into the simmering water/milk mixture. Reduce heat to medium-low and gently simmer until the mixture is thick.
- Continue to simmer, stirring occasionally so the mixture doesn’t form a film, until almost all the liquid is absorbed and the mixture is thick and creamy, about a total of 30 minutes.
- Take the oats off the heat and stir in orange zest, orange juice, and brown sugar (and a teaspoon of vanilla extract if you used regular milk or plain soy milk).
- Serve immediately with desired toppings or allow to cool slightly before ladling into an airtight container and storing in the refrigerator.
- To reheat: Spoon desired amount of oats into a microwave-safe bowl. Reheat in 30 second increments until hot. If the mixture is too thick, stir in a touch of milk to thin. Add desired toppings and serve.