Classic Creamy Steel-Cut Oats

Directions

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1. In a medium pot, add the drained oats, plant milk, cinnamon, and pumpkin pie spice.
2. Bring to a gentle boil, then reduce to a simmer, stirring occasionally. Reduce the heat further, if needed, to maintain a simmer and to avoid burning.
3. After 8 minutes, add the ground flaxseeds, banana, and vanilla extract and stir to combine. Continue to cook for another 2 minutes.
4. When the oats are cooked through, it’s done! Add more milk if a thinner consistency is preferred, or cook for another couple of minutes to thicken.
5. Add toppings and enjoy!

Notes

• * When we have time, we like to soak our steel-cut oats beforehand to help decrease the cooking time and to help increase nutrient absorption. Soaking, though, is not necessary for this recipe; if using unsoaked oats, double the cooking time and add about 30% more milk. Learn more about the benefits of soaking in our PUL article.
• ** Nutrition tip: aim to use plant-based milk that is fortified with calcium.

Storage

• Store in an airtight container in the fridge for up to 3 days.
• Reheat leftovers on the stove or in the microwave. If possible, add the banana fresh the next morning.