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.