Steel Cut Oats | Gf Df Recipe

Bring to a simmer

In a medium heavy-bottomed saucepan, combine 6 cups water and 1/2 tsp salt. Bring to a rolling simmer over medium-high heat.

Add oats

Stir in 3 cups steel-cut oats. Reduce heat to low so the pot maintains a gentle simmer.

Cook until tender

Cook, uncovered, stirring every 5 minutes to prevent sticking, for 20–25 minutes until the oats are tender but still have some chew. If mixture becomes too thick, add additional water, 2 tablespoons at a time.

Finish with dairy-free milk

Stir in 1 cup dairy-free milk and cook another 1–2 minutes to warm and slightly loosen the porridge. Remove from heat and let sit 2 minutes before serving to thicken slightly.

Prepare bananas

While the oats cook, peel and slice or roughly mash 2 ripe bananas so they break down easily during cooking.

Cook compote

In a small nonstick skillet or saucepan, combine the mashed/sliced bananas, 2 tablespoons water, 2 tablespoons pure maple syrup, 1 teaspoon lemon juice, and 1/2 teaspoon ground cinnamon. Cook over medium-low heat, stirring occasionally, for 6–8 minutes until mixture is syrupy and slightly reduced. Break up any large banana pieces with the back of a spoon to create a jam-like consistency.

Adjust texture and sweetness

Taste and adjust sweetness with up to 1 additional tablespoon maple syrup if desired. Remove from heat and let cool slightly; compote will thicken as it cools.

Stir chia seeds (3 tbs) into the finished oat porridge off the heat. Let sit 1 minute to hydrate slightly and mellow the texture.

Divide oats among 4 bowls (servings). Spoon 2–3 tablespoons banana compote over each bowl of oats.

Top each serving with about 1/4 cup fresh blueberries and sprinkle with 2 tablespoons toasted chopped nuts if using.

Finish with a drizzle of maple syrup (about 1 teaspoon per bowl) if desired and serve warm.