📝 About This Recipe
Elevate your morning ritual with this deeply satisfying, dairy-free bowl that trades mushy textures for a delightful, nutty chew. By lightly toasting the steel-cut oats in coconut oil before simmering, we unlock a rich, popcorn-like aroma that pairs perfectly with creamy almond milk. Topped with a vibrant medley of fresh berries and buttery toasted walnuts, this breakfast is a nutrient-dense powerhouse designed to keep you fueled and focused until lunch.
🥗 Ingredients
The Oat Base
- 1 cup Steel-cut oats (not instant or rolled oats)
- 1 tablespoon Coconut oil (refined or unrefined depending on flavor preference)
- 2 cups Unsweetened almond milk (or any preferred nut milk)
- 1 1/2 cups Water (filtered)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 1 teaspoon Pure vanilla extract (added at the end for aroma)
- 1/2 teaspoon Ground cinnamon (high-quality Ceylon preferred)
The Toppings & Sweetener
- 1/2 cup Fresh blueberries (rinsed and dried)
- 1/2 cup Fresh raspberries (gently washed)
- 1/2 cup Walnut halves (roughly chopped)
- 2-3 tablespoons Pure maple syrup (Grade A Amber for best flavor)
- 1 tablespoon Hemp seeds (optional for extra protein)
- 4-5 pieces Fresh mint leaves (for a bright garnish)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium heat and add the coconut oil, swirling to coat the bottom.
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2
Once the oil is shimmering, add the steel-cut oats. Toast them for 3-5 minutes, stirring frequently, until they smell fragrant and nutty and look slightly golden.
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3
Carefully pour in the almond milk and water. Be cautious, as the liquid may steam vigorously when hitting the hot pan.
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4
Add the kosher salt and ground cinnamon, stirring well to combine.
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5
Bring the mixture to a gentle boil, then immediately reduce the heat to low. You want a very soft simmer, not a rolling boil.
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6
Cover the pot partially with a lid and cook for 25-30 minutes. Stir every 5-10 minutes to ensure the bottom doesn't scorch.
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7
While the oats simmer, place the chopped walnuts in a small dry skillet over medium-low heat. Toast for 3-4 minutes until golden and aromatic, then set aside.
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8
Check the oats at the 25-minute mark. They are done when the liquid is mostly absorbed and the oats are tender but still have a pleasant 'bite' or chew.
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9
Remove the pan from the heat and stir in the pure vanilla extract and 1 tablespoon of the maple syrup.
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10
Cover the pot completely and let the oats rest for 5 minutes. This 'carry-over' cooking time creates a much creamier texture.
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11
Give the oats one final vigorous stir. If they seem too thick, splash in a little extra warm almond milk.
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12
Spoon the oats into four warmed bowls.
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13
Top each bowl generously with the fresh blueberries, raspberries, and toasted walnuts.
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14
Drizzle the remaining maple syrup over the top and sprinkle with hemp seeds and a sprig of fresh mint for a professional finish.
💡 Chef's Tips
Toasting the oats in oil first is the secret to preventing a 'mushy' texture and adding a layer of complex flavor. If you prefer a creamier result, replace 1/2 cup of the water with full-fat canned coconut milk. Make a double batch! These oats reheat beautifully with a splash of liquid on the stovetop or in the microwave. Always add your salt at the beginning of the simmer; it seasons the grain from within rather than just sitting on the surface. Avoid over-stirring in the first 15 minutes to keep the grains distinct and prevent them from releasing too much starch too early.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a robust pour-over coffee to complement the nutty tones. Serve alongside a glass of freshly squeezed orange and ginger juice for a bright morning zing. For extra protein, serve with a side of coconut milk yogurt topped with a pinch of sea salt. Add a side of sliced avocado with a squeeze of lime for a savory-sweet breakfast contrast. If serving for brunch, offer a 'topping bar' with shredded coconut, chia seeds, and sliced bananas.