This creamy bowl of Orange Scented Steel Cut Oats is the perfect way to start the day.

I planned on bestowing you with a lovely new muffin recipe this week; however, the muffins had other plans. They decided to be lazy and refused to rise. I think they had good intentions on rising but got half way there and decided to give up, sinking instead. I wouldn’t have minded so much if they hadn’t tasted so darn good, but that was not the case; they were popping with flavor. Such teases, those muffins.

There’s good news! I stumbled upon a new oatmeal recipe as I was preparing my weekly batch of steel-cut oats on Sunday. I love eating steel-cut oats for breakfast during the winter months; they’re warm and filling. I prepare a big batch and store it in the fridge until I’m ready to reheat it during the work week. I just scoop out what I need into a plastic travel container and warm in the microwave in the morning, then sprinkle with my favorite toppings. It makes for a satisfying breakfast on-the-go.

I prefer using steel-cut oats over old-fashioned oats for the very fact that steel-cut oats reheat well. Unlike old-fashioned oats, steel-cut oats don’t get gelatinous and gooey when reheated. They keep their integrity, and you’ll still get that lovely chewy bite from steel-cut oats even after reheating them.

I cooked the oats in a combination of vanilla soy milk and water. The vanilla soy milk provides a lovely burst of vanilla flavor that pairs perfectly with the orange zest/juice. If you don’t have vanilla soy milk on hand, feel free to use regular milk and stir in a teaspoon of vanilla extract when you take the oats off the heat.

Dish up a bowl of Orange Scented Steel Cut Oats with your choice or toppings: dried cranberries, nuts, seeds, honey, or maple syrup.

Print Recipe

Orange Scented Steel Cut Oats

Yield: 3-4 servings

Total Time: 35 minutes

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients:

Oats

  • 3 cups water
  • 1 cup vanilla soy milk
  • 1 cup steel-cut oats
  • pinch of salt
  • 1 orange, zested and juiced
  • 2 tablespoon brown sugar

Toppings

  • dried cranberries
  • toasted pecans
  • toasted almonds
  • dried cherries

Directions:

  1. In a large saucepan over medium heat, bring water, soy milk, and salt to a simmer.
  2. Stir the oats into the simmering water/milk mixture. Reduce heat to medium-low and gently simmer until the mixture is thick.
  3. Continue to simmer, stirring occasionally so the mixture doesn’t form a film, until almost all the liquid is absorbed and the mixture is thick and creamy, about a total of 30 minutes.
  4. Take the oats off the heat and stir in orange zest, orange juice, and brown sugar (and a teaspoon of vanilla extract if you used regular milk or plain soy milk).
  5. Serve immediately with desired toppings or allow to cool slightly before ladling into an airtight container and storing in the refrigerator.
  6. To reheat: Spoon desired amount of oats into a microwave-safe bowl. Reheat in 30 second increments until hot. If the mixture is too thick, stir in a touch of milk to thin. Add desired toppings and serve.
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