Creamy Hazelnut Steel Cut Oats
A cozy, creamy steel-cut oats recipe made with luscious hazelnut butter, coconut milk, and a touch of vanilla. This wholesome and hearty breakfast is loaded with nutty flavor, simple to make, and endlessly customizable with your favorite toppings—vegan, refined sugar-free, oil-free, fiber-rich, with a gluten-free option.
Equipment
- 1 spoon
Ingredients
- 2 cups steel cut oats
- 5-6 cups coconut milk from the carton, not from the can
- ¼ cup maple crystals
- ½ teaspoon vanilla bean powder
- ¼ cup hazelnut butter plus extra for serving
- ¼ cup chopped hazelnuts for serving
- Fresh fruit for serving
Instructions
Cook the Steel Cut Oats:
- In a large saucepan, combine the steel cut oats, 5 cups of coconut milk, maple crystals, and vanilla bean powder. If you prefer a creamier texture, you can use up to 6 cups of coconut milk.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 20-25 minutes, stirring occasionally, until the oats are tender and the mixture has thickened. If necessary, add more coconut milk to adjust the consistency.
Flavor the Oats:
- Once the oats are cooked, stir in the Wilderness Poets Hazelnut Butter and continue cooking for another 5 minutes to combine the flavors and create a creamy texture.
Serve:
- Spoon the oats into bowls. Top each serving with chopped hazelnuts, a dollop of extra hazelnut butter, and fresh fruit (such as berries, banana slices, or apple slices).
Enjoy:
- Serve warm for a deliciously creamy, nutty, and flavorful breakfast!
Tried this recipe?Let us know how it was!