Queen's Oatmeal Recipe

Toast oats (optional)

In a medium saucepan over medium heat, add the steel-cut oats and dry-toast, stirring constantly, 2–3 minutes until they smell slightly nutty. This step is optional but improves flavor.

Add water and 1/4 tsp salt to the saucepan and bring to a vigorous simmer over medium-high heat.

Once simmering, reduce heat to low, cover partially (lid slightly ajar) and simmer gently for 20–25 minutes, stirring every 5 minutes to prevent sticking. Cook until oats are tender but still have chew—adjust time toward 20 minutes for firmer oats or 25–30 for creamier texture.

When oats are nearly done, stir in 1 cup almond milk and simmer uncovered 2–4 minutes more to incorporate and warm the milk, producing a creamy consistency. Remove from heat and let sit, covered, 2 minutes to thicken.

While the oats cook, combine 3 tbsp brown sugar, 1 tsp ground cinnamon and 1/2 tsp vanilla extract in a small bowl and mix until homogenous. Taste and adjust sweetness or cinnamon as desired.

When serving, stir about 1–2 tablespoons of the cinnamon brown sugar mix into each bowl of oats (recipe yields 2–3 servings) and reserve remaining mix for topping.

In a small skillet over medium heat, warm 1/2 tbsp oil (or vegan butter) until shimmering. Add 1/2 cup chopped pecans and 1 tbsp maple syrup and toast, stirring frequently, 3–5 minutes until nuts are fragrant and coating becomes sticky and glossy. Watch closely to avoid burning.

Remove skillet from heat and immediately sprinkle 1/8 tsp salt over the pecans, toss to combine, and transfer nuts to a plate to cool and crisp for 5 minutes. Break any large clusters apart once cooled.

Prepare berries: if using strawberries, hull and slice them; leave smaller berries whole. If the berries are very tart, you can toss them with a teaspoon of brown sugar and let sit 5 minutes to macerate.

Divide the cooked oats into 2 generous bowls (or 3 smaller portions). Stir 1–2 tbsp of the cinnamon brown sugar mix into each portion to taste.

Top each bowl with half of the toasted pecans, and arrange seasonal berries on top (approximately 1/2 cup berries per serving if making 2 bowls). Drizzle any remaining cinnamon brown sugar mix and additional almond milk (approx. 2 tbsp) over the oats if desired.

Garnish with fresh mint leaves if using, and serve warm.