I can’t get enough of making different versions of steel cut oats with different spice and flavour combos (and then converting them to chia bowls – currently working on a more Asian inspired chia bowl that was inspired by these oats).
It is summer here at the moment, but this one will be a good winter warmer (particularly with some stewed fruit). I served with peaches and honey, but to summer-it-up mangoes would be yum on top too.
You don’t have to, but preparing 24 hours before saves a little extra cooking time and takes the chewiness out of the oats. You want to infuse the orange peel for at least 4-5 hours so bare this in mind.
¾ cup whole grain steel cut oats
1 ½ cup milk
¾ cup water
1 stick of cinnamon
1 star anise
+little extra milk when cooking
The morning before, soak the steel cut oats with the milk, water, cinnamon and star anise in the pot that you plan to cook them in. Cover and leave in the fridge.
Bring the oat mixture to a boil, then reduce heat and stir regularly until liquid is absorbed. About 20-25 minutes (if you haven’t soaked for 24 hours, it will be closer to 30-35 minutes). You will feel the oats but it shouldn’t be too chewy.
Remove from the heat. Remove the spices. You can add some extra milk to give a smoother consistency.
Top with desired fruit and honey.
Best enjoyed in bed.