These Creamy Steel Cut Oats with Roasted Pears are a warm and cozy way to start the day. Made without refined sugar, deliciously vegan and naturally gluten-free.
Happy New Year! I hope you all had a wonderful holiday and a great start to this brand spanking new year.
After much indulgence over the holiday season (pretty much since Halloween), I’m actually excited to get back to healthier habits. The first plan of action is to dramatically reduce sugars in my diet, whether refined or not. Good-bye, cookies. It was fun, but you left me feeling lousy, really.
The problem, when eliminating something as addicting as sugar, is you can end up feeling deprived and sadly, seem to crave it even more. Replacing refined sugar with small amounts of pure maple or pure honey combined with the natural sweetness from fruits can be so satisfying.
So, as I planned out the year for TLN, we were going to kick things off with a Clean Yo’ Fridge Green Smoothie. As great as that idea was, it’s absolutely freeeeeezing in my bit of the world with temperatures in the single digits, below zero windchill and gusting winds. I’ve been on this steel cut oats kick ever since this big chill began, so I figured you may need a cozy warm bowl for yourself. We’ll get to that green smoothie eventually. Right now, let’s just curl up under a blanket and enjoy this warm and deliciously creamy oatmeal.
If you never had steel cut oats or if you think you don’t like oatmeal, I greatly recommend you try this. Steel cut oats are less processed than rolled oats. The oat groats are simply chopped, leaving you with a hearty grain that, when cooked, retains its shape and has a nice texture. Rolled oats, the ones most are familiar with, are lightly steamed before being rolled and pressed. Rolled oats cook much faster, but don’t retain as much texture as steel cut oats. What I love is the contrast between the creaminess and the bite of the oats.
Since I’ve been craving these oats every bone chilling morning (and some nights as “dessert” with a dollop of almond butter…yum), making a double batch and keeping it in the fridge works perfectly. Just scoop out what you need, top with a bit of almond milk and microwave until heated through. Give it a stir and you’ve got creamy deliciousness ready to be topped with some nuts and fruit.
Are you trying to cut out refined sugar, too? Let me know how you’re doing with that and if you have any great tips! Keep an eye out for more recipes and ideas to get us on the right track. Let’s just hold hands through this…we can do it! Happy, healthy New Year, my friends!
- 1 cup steel cut oats
- pinch of Himalayan salt
- 3 cups water
- 1 cup unsweetened almond milk
- 2 medium pears, sliced into ¼-inch slices
- 2 teaspoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ⅓ cup walnut halves
- additional almond milk for serving
- Preheat your oven to 375 degrees.
- In a large saucepan over medium high heat, toast the dry oats until fragrant while stirring frequently. This should take about 2 to 4 minutes. Add a pinch of salt, then the water and almond milk. Bring to a boil and immediately reduce the heat to medium. Cook, uncovered, stirring occasionally, for 30 to 35 minutes.
- While the oats are cooking, place the pear slices on a baking sheet. Drizzle with the maple and sprinkle on the cinnamon. Bake for 10 to 12 minutes. Add the walnuts to the baking sheet for the last 2 minutes to toast.
- To serve, scoop some oatmeal into a bowl. Top with a bit of almond milk, if desired, then add the pear slices and the walnuts.
If you need this to be gluten free, be sure your oats are labeled gluten free.
Recipe inspired by Deliciously Ella’s Pear Cinnamon Walnut Porridge