Creamy Steel-Cut Oatmeal

BY Chef Stefen Janke

Chef Stefen Janke’s Creamy Steel-Cut Oatmeal can be made in just 10-15 minutes, then should be stored in the refrigerator overnight. It features only three ingredients (with some optional items like maple syrup, homemade nut milk, and berries). Not only is it a wholesome way to start your day, but you can actually enjoy it for up to one week because the oats get creamier when reheated! We have scaled the recipe to 2 servings, so multiply the ingredient amounts if you would like to make a bigger batch.

Ingredients

2 cups water
1/2 cup steel-cut oatmeal
1/2 tablespoon maple syrup (optional)
1/2 teaspoon flax seed meal (per serving)
Homemade Nut Milk or store-bought almond milk (optional)
Fresh fruit (optional)

PREP TIME 10
COOK TIME 5
Serves 2

Directions

Boil water.
Add oatmeal.
Cover pot and store overnight in refrigerator.
The next morning, add flax and re-warm in microwave for 2 minutes.
Add favorite fruit, maple syrup, and plant-based milk (optional).

Note: Steel–cut oats should be prepared ahead of time to last for a few days or even a whole week. Unlike oatmeal made with rolled oats (which becomes gluey), steel–cut oats get creamier and more delicious when reheated!

Chef Stefen Janke

Chef Stefen Janke began his career at the California Culinary Academy in San Francisco and has worked at prestigious kitchens in San Francisco and Los Angeles, including the Savoy Brassiere, Aqua, the Cypress Club and Patina. In 2000, after the birth of his son, Stefen became a private Chef in Los Angeles, and now brings his culinary talents to Yolo County and the greater Sacramento area. In 2015, after Chef Stefen’s wife Julie was diagnosed with Stage 4 colorectal cancer, he and his family transitioned to a whole food, plant-based diet. They now share his plant-based recipes as part of their catering company Gourmet Solutionz and at Plant Punk Kitchen dinner parties.