This maple walnut fermented steel cut oats recipe tastes delicious hot or cold. Try making it in large batches for easy breakfasts throughout the week!
THE BENEFITS OF HOMEMADE OATMEAL
Growing up, a big pot of cinnamon raisin oatmeal frequently made an appearance on the breakfast table. I was a lucky kid.
Oatmeal is nutritious, it’s filling, it’s easy to make, and best of all, it’s cheap. It’s one of those slow burning fuels that keeps you going all morning and doesn’t make you come crashing down before noon.
Of course, not all oatmeals are made equal. Those sugar laden packages of artificially flavoured instant oatmeal aren’t anyone’s friend. I’m looking at you, smiling quaker!
A FERMENTED STEEL CUT OATS RECIPE VIDEO
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WHY SHOULD I USE STEEL CUT OATS?
For baking, rolled oats take the crown. For your morning bowl of cereal, steel-cut oats are the way to go.
They pack a higher nutritional punch than rolled oats and have a pleasantly chewy texture.
Steel-cut oats need not be a weekend treat either.
Fermenting this grain overnight significantly cuts down the cooking time. What usually takes a minimum of 35 minutes pares down to a mere 15 minutes.
Best of all, the fermentation process makes the oats creamier and more digestible.
Don’t believe me?
EXPERIMENTING WITH FERMENTATION
Add a couple of tablespoons of yogurt or homemade milk kefir to the overnight soak. This amps up the flavour.
Play around with a longer fermentation time for a more complex flavour. I usually do a 12-hour soak, but every so often I will forget about my oats and am never disappointed with the result.
When I have a busy week ahead, I like bringing out my dutch oven to prepare a big batch of porridge.
Grab and go breakfasts are a blessing in the morning when I’m still rubbing the sleep from my eyes and trying to remember where I put my phone.
Even if you aren’t planning on a busy week, make a big batch anyway and freeze the leftovers.
Cooked oatmeal can keep up to six months in the freezer, so why the heck not?
If you do end up having one of those mornings where you slept in, a healthy breakfast option awaits! The beauty of this recipe is that it’s delicious hot or cold.
TIPS FOR MAKING A DELICIOUS BOWL OF STEEL-CUT OATMEAL
Not everyone is as passionate about oatmeal as I am, but there are so many variations that one of them is sure to be a winner! Here are some of my favourite spins on this breakfast classic:
Are you a chocolate fiend? Try adding a teaspoon or two of cocoa powder while your oats are simmering. Remember to sweeten them!
Experiment with sweeteners. Maple syrup is my favourite, but I also love brown sugar and coconut palm sugar.
Craving something savoury? Skip the sugar and add a teaspoon of salt. Once portioned, add a handful of baby kale or arugula, some homemade sauerkraut, a few small chunks of sharp cheddar, and poached eggs. If you're a fan of spicy food like I am, don't be afraid to squeeze on some Sriracha or piri piri.
Recreate a childhood classic by stirring in peanut or almond butter. To sweeten, mash up a banana and mix it in with your favourite strawberry jam. Delicious!
Power up your oats with a scoop of chocolate or vanilla protein powder. Warm-up frozen blueberries in a small saucepan with a dash of water to make a fruity sauce to pour over the oats.
Chop up an apple and sauté it in butter with a handful of sultana raisins. Toss it in with the oats once they start thickening up along with a teaspoon of ground cinnamon
Make a fruit and nut variation by adding dried cranberries, chopped up dried apricots, and dried cherries while your oats are in the early stages of cooking. Some of my favourite nuts and seeds include pumpkin seeds, slivered almonds, walnuts, and sunflower seeds
FUN FACTS ABOUT OATMEAL
There's a tool that exists solely for stirring porridge. It's called a Spurtle and we have the Scots to thank. You can see me using one in the recipe video. Spurtles also make fantastic wands if you're looking to keep your kids busy and away from screens on a rainy day.
There's a National Oatmeal Day, because of course. It's October 29th.
Oatmeal has been found to lower cholesterol.
The ancient Greeks are attributed to being the first people to make oat porridge.
MAKING FERMENTED STEEL CUT OATS
The different takes on this hot cereal are endless, and we’re not even talking about overnight oats!
The holidays always bring forth fresh waves of inspiration with pumpkin pie spice, chocolate cranberry, and ginger molasses twists.
What are some of your favourite variations are on this classic breakfast dish? Share the oatmeal love and leave a comment below!
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MAPLE WALNUT FERMENTED STEEL CUT OATS INGREDIENTS
1 cup steel cut oats
3 cups water
1/8 cup pure maple syrup
1 teaspoon ground cinnamon
1/4 cup walnuts
1/2 cup mixed berries
Extra maple syrup and cinnamon for drizzling and sprinkling
MAPLE WALNUT FERMENTED STEEL CUT OATS INSTRUCTIONS
Add the steel cut oats and water to a medium sized bowl. Cover and leave the mixture to soak overnight.
Pour the fermented steel cut oats and water into a medium sized pot. Heat up over medium heat, stirring occasionally.
Stir constantly once it starts bubbling.
When the oats start thickening, add the maple syrup and cinnamon.
Continue stirring until the fermented steel cut oats have reached the desired thickness.
Divide into bowls and garnish with walnuts, berries, maple syrup and cinnamon.
PRINT THE MAPLE WALNUT FERMENTED STEEL CUT OATS RECIPE
Maple Walnut Fermented Steel Cut Oats
- 1 cup steel cut oats
- 3 cups water
- 1/8 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 cup walnuts
- 1/2 cup mixed berries
- Extra maple syrup and cinnamon for drizzling and sprinkling
- Add the steel cut oats and water to a medium sized bowl. Cover and leave the mixture to soak overnight.
- Pour the fermented steel cut oats and water into a medium sized pot. Heat up over medium heat, stirring occasionally.
- Stir constantly once it starts bubbling.
- When the oats start thickening, add the maple syrup and cinnamon.
- Continue stirring until the fermented steel cut oats have reached the desired thickness.
- Divide into bowls and garnish with walnuts, berries, maple syrup and cinnamon.