Sunday, January 8, 2012

Steel-Cut Oats In Almond Milk

Chewy steel-cut oats, nutty almond milk, sweet currants, crunchy caramelized pecans, and smooth maple syrup combine for an energy boosting breakfast, so good it could easily double as a dessert. As a time-saver, the base of this simple two-step recipe can be prepped in advance, stored in the fridge, and re-heated in the microwave.

Steel-Cut Oats In Almond Milk
(serves 2)
1 1/2 cup almond milk
1 cup steel-cut oats
2 tablespoons dried currants
2 tablespoons caramelized pecan pieces
Maple syrup, to finish
1. Bring almond milk to a boil in a small saucepan. Add oats and currants and reduce to a simmer. Allow to simmer uncovered until liquid is absored and oats are tender, about 25-30 minutes.
2. Divide oat mixture among two bowls and top with caramelized pecan pieces and a drizzle of maple syrup.


  1. Mmmm. I'm going to make this.

  2. I'm so excited for this recipe, but also kinda confused. Did you need to add more liquid to it? I'm trying it right now, and 1.5 cups of almond milk doesn't seem like enough...?