Growing up, I hated oatmeal. I remember watching my brother and sister (with a repulsed look on my face) as they devoured their Maple and Brown Sugar oatmeal on cold winter mornings. I refused to even try it.
These days, I love a good bowl of oatmeal, especially steel cut oatmeal. This is my weekend go-to breakfast because I never have time to “make” breakfast during the week.
This recipe is actually inspired by a similar oatmeal offering from Corner Bakery Cafe that I discovered while out of town. As soon as I got back home, I decided that I had to recreate the recipe.
1/2 cup of steel cut oats
1 and 1/2 cups of water and 1/2 cup of unsweetened almond milk, to cook the oatmeal*
1/8 teaspoon of vanilla extract
1 tablespoon of brown sugar
1 handful of strawberries, sliced
half of a banana, sliced
2 tablespoons of pecans
sprinkle of cinnamon
sprinkle of nutmeg
drizzle of honey
*Note: I like to add almond milk for a creamier texture. If you prefer less creaminess, you can just add 2 cups of water to cook the oatmeal.
Bring the 1 and 1/2 cups of water and the 1/2 cup of almond milk to a boil on medium-high heat. Stir in the 1/2 cup of steel cut oats and lower the heat to low-medium. Keep a close watch on the oatmeal and stir often. Cook for approximately 15-20 minutes. Stir in the vanilla extract and brown sugar towards the end of the cooking time.
Pour the oatmeal into a bowl and garnish with strawberries, banana, pecans, cinnamon, and nutmeg. Add a drizzle of honey on top.