Steel cut oats are definitely my thing. The issue is I don’t have time to stand over the stove for 30 minutes on a typical Tuesday to cook the traditional kind. The good news is, I won’t be doing that anytime soon. These Quick Berry Almond Butter Steel Cut Oats are creamy and delicious. I make them ahead of time so I can enjoy steel cut oats all week long.
The method for cooking the oats is so much easier than the package directions. In addition, the results are a creamier oatmeal with more texture than is typical. I always seem to fight with the oatmeal boiling over or the water evaporating before it’s perfect. So, thankfully, the method of allowing the oats to soak up the hot water solves those problems.
Make sure you buy QUICK COOKING steel cut OATS
It’s very important to purchase quick cooking steel cut oats. The traditional ones take 30-40 minutes and this method may not work with them. These are par cooked so they don’t take as long. The method of soaking them versus cooking them over simmering heat, ensures they retain texture and don’t boil over. You can essentially put the lid on a walk away. This allows you to do other meal prep while your oats are cooking.
You can store the oats, almond butter, and berries in one container or store them separately and assemble each day. I assemble bowls in reusable containers for my husband. He can easily reheat this in the microwave. The berries heat up a bit and the almond butter softens to create a delish breakfast that’s perfect for chilly Winter mornings.
I really hope you make this recipe. I think breakfast is the best meal to prep for the week because mornings are crazy. It’s one less thing you have to think about. Tag me @freshfitkitchen on Instagram if you make this or tell me how it went for you in the comments below.
PIN FOR LATER!
Quick Berry Almond Butter Steel Cut Oats
- 2 cups Quick Cooking Steel Cut Oats I like Bob's Red Mill Gluten Free. Make sure to select quick cooking oats.
- 4 cups water
- Cinnamon for Sprinkling
- Assorted Berries Strawberries, Blueberries and Raspberries recommended.
- 8 tbsp. Almond Butter
- Bring water to boil. Pour in oats and remove the pot from the heat. Put a lid on it and let it sit for 20 minutes.
- After 20 minutes the oats should be creamy, but still a little chewy. Divide the oats into containers. Top each with cinnamon, berries and a 1 tbsp. of almond butter. Store in the fridge up to 5 days.
- When you're ready to enjoy, reheat in the microwave 45 seconds to 1 minute. Stir and add some Almond Milk if desired to thin things out.