What I Eat for Breakfast Most Days » Steel Cut Oats Recipes

Ingredients

• 2 cups Steel-Cut Oats (whole grain, chewy texture)
• 6 cups Water (for cooking oats; can use vegetable broth for extra flavor)
• 1 tablespoon Mustard Seeds (adds nutty aroma)
• 6-8 pieces Whole Black Peppercorns (optional, adds mild heat)
• 6-8 pieces Curry Leaves (or bay leaves; aromatic)
• 0.5 medium Onion (finely chopped)
• 0.5 inch Fresh Ginger (grated)
• 1 tablespoon Coconut Oil (optional; can omit for oil‑free version)
• 2-3 tablespoons Peanuts (roughly chopped)
• 0.5 teaspoon Turmeric Powder (ground, for color and health benefits)
• 0.25 cup Spinach (finely chopped)
• 0.5 cup Frozen Edamame or Peas (thawed)
• 0.25 cup Carrots (shredded)
• 2 tablespoons Hot Water or Vegetable Broth (to deglaze and prevent sticking)
• 3 cups Cooked Steel-Cut Oats (prepared as per step 1)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 teaspoon Lemon Juice (freshly squeezed, for finishing)
• to taste Salt (optional)

Instructions

1. Cook Steel-Cut Oats

   Bring 6 cups of water to a rolling boil in a saucepan. Add 2 cups steel‑cut oats, reduce heat to a low simmer, and cook, stirring occasionally, for 15‑20 minutes until the oats are tender but still chewy. Turn off the heat, cover, and set aside.

   Time: PT20M

   Temperature: Medium‑high to boil then low simmer

2. Prep Vegetables

   Finely chop half an onion, grate about a half‑inch of fresh ginger, shred 1/4 cup carrots, finely chop 1/4 cup spinach, and measure out 1/2 cup frozen edamame or peas (thawed).

   Time: PT10M

3. Toast Mustard Seeds and Aromatics

   Heat the skillet over medium heat. Add 1 tablespoon mustard seeds, 6‑8 whole black peppercorns, and 6‑8 curry leaves. Dry‑roast, stirring, until the mustard seeds begin to pop (about 2 minutes).

   Time: PT2M

   Temperature: Medium

4. Saute Onion and Ginger

   Add the chopped onion to the pan and sauté until translucent (≈3 minutes). Stir in the grated ginger. If the mixture starts to stick, splash in 1 tablespoon hot water or broth to deglaze.

   Time: PT3M

   Temperature: Medium

5. Add Peanuts and Turmeric

   Add 2‑3 tablespoons chopped peanuts and ½ teaspoon turmeric powder. Stir for about 1 minute. If the pan looks dry, add another tablespoon of hot water or broth.

   Time: PT1M

   Temperature: Medium

6. Add Spinach, Edamame, and Carrots

   Add the chopped spinach, edamame (or peas), and shredded carrots. Stir, then add a splash of hot water or broth if needed. Cook for 1‑2 minutes until the greens wilt slightly.

   Time: PT2M

   Temperature: Medium

7. Add Cooked Oats

   Stir in 3 cups of the cooked steel‑cut oats. Mix thoroughly and cook for an additional 2 minutes so the flavors meld together.

   Time: PT2M

   Temperature: Medium

8. Garnish and Serve

   Turn off the heat. Garnish with chopped cilantro, a handful of extra peanuts, and a squeeze of fresh lemon juice. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

230

Protein

6g

Carbohydrates

40g

Fat

5g

Fiber

6g

Ingredient Substitutions

• Instead of Steel-Cut Oats: Rolled oats (will be softer)
• Instead of Mustard Seeds: Cumin seeds
• Instead of Whole Black Peppercorns: Green peppercorns
• Instead of Curry Leaves: Bay leaves
• Instead of Onion: Shallots
• Instead of Fresh Ginger: Ginger paste
• Instead of Coconut Oil: Olive oil, Ghee
• Instead of Peanuts: Cashews, Almonds
• Instead of Turmeric Powder: Saffron (for color only)
• Instead of Spinach: Kale, Swiss chard
• Instead of Frozen Edamame or Peas: Fresh peas
• Instead of Carrots: Zucchini
• Instead of Fresh Cilantro: Parsley
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Saucepan or Large Pot
• Frying Pan or Skillet
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Ladle (optional)
• Serving Bowl

Critical Steps — Do Not Skip

• Cooking the steel‑cut oats to the right tenderness
• Dry‑roasting mustard seeds and curry leaves without burning
• Ensuring the cooked oats are fully incorporated and heated through

Chef Tips from the Video

• Toast the peanuts separately for extra crunch before adding them to the dish.
• A pinch of asafoetida (hing) can add depth to the tempering if you enjoy traditional Indian flavors.
• For a richer taste, finish with a drizzle of ghee instead of lemon juice.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; reheat gently on the stove with a splash of water.

Room temperature: Not recommended for prolonged storage due to perishable veggies.

Make-Ahead Tips

• Cook the steel‑cut oats a day ahead and refrigerate; reheat with a splash of water before using.
• Pre‑chop all vegetables and store in sealed containers for quick assembly.

Frequently Asked Questions