This is by far the best bowl of oatmeal I've ever had. Steel-cut oats are heartier and more satisfying than rolled oats, and the morning glory flavors burst with every bite. Steel-cut oats are also a complete whole-grain, making this a healthy, wholesome way to start your morning.
Cooking this oatmeal in a large batch is wonderful for two reasons. One, you can enjoy it the day you make it, and then continue to eat it the rest of the week (I ate it for dinner multiple nights last week). And two, it has the most incredible aroma, and will make your kitchen smell like orange zest and coconut.
There are so many great components to these oats, and if you've ever had a morning glory muffin, you'll recognize the flavors. The golden raisins plump as they simmer in the liquid, and grow even more overnight in the fridge. The combination of warm spices make it perfect for chilly winter mornings, but the orange zest keeps the flavors fresh and bright. Toasting the coconut adds a rich complexity, and topping with toasted walnuts gives it the perfect amount of crunch.
I hope you enjoy these oats all winter long. If you make it, let us know what you think!
Big-Batch Morning Glory Steel Cut Oats
- 6 cups water
- 2 cups unsweetened almond milk
- 2 cups steel-cut oats
- 2 cups grated carrots
- 1 cup golden raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 3/4 cup unsweetened coconut flakes, toasted
- 2 tablespoons grated orange zest
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- ½ cup chopped walnuts, toasted
In a large saucepan or dutch oven, bring the water and almond milk to a boil. Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot.
Cook the oatmeal, without stirring, until it begins to thicken and the oats are soft yet chewy. Stir the oats after 25 minutes—it will likely need more time, but it's good to check on its texture.
Once the oats are are soft yet chewy, and there is little excess liquid, remove the oats from the heat and stir in the coconut flakes, orange zest, and vanilla. Add the maple syrup, then cover and let the oatmeal rest for 5 minutes before serving.
Serve the oatmeal with a sprinkling of toasted walnuts. Store leftovers in an airtight container in the refrigerator, and reheat with a splash of milk.
Recipe adapted from Cookie + Kate.