Want to learn how to make creamy steel cut oatmeal that is healthy and thick? This easy recipe has you covered. Made with steel cut oats, maple syrup, and almond milk, this oatmeal is the best for vegan and dairy free eaters alike.
Learning how to make creamy steel cut oatmeal can change your breakfast life forever. Once I figured out just how thick and creamy stove top oatmeal can be, I decided that I would never make microwave oatmeal again!
Oatmeal was a staple in our house growing up. It was a healthy and easy breakfast that I could prepare for myself before school or that my mom could quickly throw together for us.
We typically just made it with water, and I would cover it in either peanut butter or maple syrup (and even sometimes both!). The oats were always instant oats, too. But after being introduced to steel cut oats, I started playing around to find the best oatmeal recipe ever!
Ingredients in Creamy Steel Cut Oatmeal
I started cooking steel cut oatmeal with almond milk, adding in some form of healthy fat like coconut or peanut butter, topping it with fruit, and I quickly realized just how versatile oatmeal really is. There is so much that can be done with a big bowl of creamy oats.
The whole things calls for seven simple ingredients, and can be adjusted to your liking. Allergic to nuts and can’t have peanut butter? Sub the nut butter for tahini, one of my favorite things to do. Don’t have any maple syrup? Honey is a great sweetener to use in it’s place.
How to make steel cut oats
The first thing you are going to do when making creamy steel cut oatmeal is add your oats and almond milk to a saucepan. Once these two have been brought to a boil, reduce heat to low and simmer for 15 minutes. Be sure to stir occasionally.
Once the steel cut oatmeal mixture has thickened up, turn off heat. It will continue to get thicker as it sits.
Right when you turn off the heat, use a whisk or fork to stir in the mashed banana, coconut oil, syrup, peanut butter, and salt. You’ll want to be sure that you have broken up any chunks.
Add toppings of choice and serve immediately. I like to add caramelized bananas, more peanut butter, and maple syrup. In order to caramelize bananas, dice them into coins. Get a pan nice and hot on the stove with some ghee or coconut oil, then sprinkle in some cinnamon and coconut sugar. Add in your banana coins and sprinkle the other side with cinnamon and coconut sugar. Cook for only thirty seconds on each side and then turn off the heat.
They will last for one week in the fridge.
If making for the week ahead, just add a splash of almond milk and reheat in the morning in the microwave or on the stove top.
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 1/2 cup steel cut oats (can use regular rolled oats, just reduce cooking time by 5 minutes)
- 2 cups almond milk
- 1/2 overripe, mashed banana
- 1/2 Tbsp coconut oil
- 1 Tbsp maple syrup
- 1/2 Tbsp peanut butter
- 1/8 tsp salt
- Add oats and almond milk to a saucepan and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer for 15 minutes. Be sure to stir occasionally.
- Once mixture has thickened up, turn off heat. It will continue to get thicker as it sits.
- Add in mashed banana, coconut oil, syrup, peanut butter, and salt. Use a fork to whisk and break up any chunks.
- Add toppings of choice and serve immediately.
- If making for the week ahead, just add a splash of almond milk and reheat in the morning in the microwave or on the stove top.
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