Vegan Steel Oats Recipe

Toast oats (optional)

Place a medium saucepan over medium heat. Add the steel cut oats and toast, stirring constantly, for 2–3 minutes until fragrant and slightly nutty. This step is optional but enhances flavor.

Add 3 cups water, 1 cup almond milk, and 1/4 tsp sea salt to the saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the mixture is at a steady simmer. Stir in 1 tsp ground cinnamon.

Simmer uncovered, stirring occasionally, for 20–25 minutes until oats are tender but still have a pleasant chew. For creamier oats, simmer up to 30 minutes and stir more frequently to prevent sticking.

If the oats become too thick before grains are tender, stir in up to 1/4 cup additional plant milk or water, 1 tablespoon at a time, until desired consistency is reached.

When oats are nearly done (final 2 minutes of cooking), stir in 2 tablespoons agave nectar and 1/4 cup of the blueberries and the 1/4 cup raisins to warm them through and distribute sweetness.

Remove saucepan from heat and fold in sliced banana (1 medium). The residual heat will slightly soften the banana without making it mushy. Taste and add additional agave nectar if you prefer sweeter oats.

Reserve the remaining blueberries (about 1/2 cup) to use as a fresh topping so they retain their texture and bright color.

While oats simmer, prepare candied walnuts: heat a small nonstick skillet over medium-low heat and add 1/2 cup walnuts, 1 tablespoon maple syrup, 1/2 tablespoon coconut or brown sugar, 1/2 tsp neutral oil, and a pinch (1/8 tsp) sea salt.

Stir constantly for 3–4 minutes as the syrup and sugar coat the nuts and begin to caramelize. Watch closely to avoid burning. Once sticky and glossy, spread nuts out on a sheet of parchment or a lightly oiled plate to cool and set. Break into clusters when cool enough.

Divide the finished oats into 2 shallow bowls (about 1/2 cup dry oats yields two hearty servings).

Top each bowl with reserved fresh blueberries, a sprinkle of the warmed blueberry/raisin mix from the pot, and several pieces of candied walnuts.

Optional: add 2 tablespoons (about 1/4 cup between bowls) plant-based yogurt to each for creaminess, and dust with extra 1/4 tsp cinnamon. Drizzle additional agave nectar to taste if desired.

Serve immediately while warm. Leftover cooked oats can be refrigerated up to 4 days; reheat with a splash of plant milk.