The Recipe For Making Maple and Brown Sugar Steel Cut Oats (Big Batch).
You can make Maple and Brown Sugar Steel Cut Oats (Big Batch) using 8 ingredients in 6 quick steps. The following is an easy way to make it.
Ingredients Required To Make Maple and Brown Sugar Steel Cut Oats (Big Batch)
- Add 3 cups of water.
- Mix 1 cup of milk.
- Prepare 1 cup of steel cut oats.
- Insert 2 tbsp. of ground flaxseed (optional).
- Prepare 1 tsp. of ground cinnamon.
- Mix Pinch of salt.
- Mix 2 tbsp. of pure maple syrup.
- Fill 2 tbsp. of brown sugar.
Easy Way To Make Maple and Brown Sugar Steel Cut Oats (Big Batch)
- Optional step : Heat 1 tbsp of either unsalted butter or coconut oil in a large skillet over medium heat. Once melted and hot, add the oats and toast them, stirring pretty constantly, for 2-3 minutes, until golden and fragrant. You don't have to do this, but it adds a lot of great flavor..
- Combine the milk and water in a large pot over medium-high heat. Once it comes to a boil, stir in the steel cut oats, ground flaxseed (if using) and salt..
- Reduce the temperature down to medium-low and let this simmer, stirring occasionally, for 30 or so minutes, until the liquid is mostly absorbed and the oats are creamy and soft..
- Once the oats are done cooking, remove the pot from the heat and stir in the cinnamon, maple syrup and brown sugar..
- You can serve this right away. If you're making this ahead of time, then let it cool completely and transfer it to the fridge. I like to portion it out in separate containers while it's hot, then place the containers in the fridge once they're cool...that way I already have them portioned out for fast school morning breakfasts, but you can just keep it all in one large Tupperware and just scoop your portions out of that..
- To reheat, just add a splash of either water or milk and heat in the microwave for 1 to 2 minutes, stirring halfway through, until hot throughout. Top with your favorite oatmeal toppings..
That's how to make Maple and Brown Sugar Steel Cut Oats (Big Batch) Recipe.