I have been slowly learning to enjoy steel-cut oats. My choice has always been old-fashioned tolled oats, and the texture is quite different. This recipe produces a creamy oatmeal and will satisfy any rolled oat fan!
Baked in individual servings, you can make this breakfast in advance and reheat as you need.
Steel-Cut Oatmeal with Salted Caramel
Ingredients:
- 1 cup Quick Cook Steel Cut Oats
- 3 cups unsweetened coconut milk beverage
- ¼ tsp fine sea salt
- ¼ cup Coconut Sugar
- ¼ tsp fine sea salt
Directions:
Preheat oven to 400°, lightly oil 4 oven safe ramekins, placing them on a rimmed baking sheet.
Add oats, milk, and salt to a tall saucepan. Bring to a boil, reduce heat to medium and simmer for 8 minutes.
Take off heat, divide between the ramekins.
Sprinkle 1 Tablespoon of sugar on top of each ramekin, equally sprinkle the salt on top.
Place in oven, bake for 4 to 5 minutes, until sugar is melted. Remove from oven, turn oven to broil setting. Return to oven, broil until sugar is browning and bubbling, about 2 to 4 minutes, keeping an eye on it.
Serve hot, or let cool and chill covered. To reheat, microwave for about 1 minute 30 seconds.
Makes 4 servings.