Serves 6
45 min
Honey Nut Steel Cut Oats
Recipe GLPR44b764f78737f3
A warm, creamy breakfast porridge combining steel cut oats and bulgur wheat for a hearty, nutty texture. This comforting bowl is cooked in a rice cooker and finished with warm milk and cinnamon, then topped with fresh banana slices, sliced almonds, honey drizzle, and nutritious flax seeds for added crunch and nutrition.
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Ingredients
½ cup steel cut oats
1 cup quick cooking rolled oats
½ cup light bulgur, rinsed
3½ cups water
Pinch of salt
½ teaspoon ground cinnamon
½ cup milk
1 banana, sliced, for topping
Sliced almonds for topping
Honey for drizzling
Flax seeds for topping
Directions
Rinse the bulgur under cold running water and drain well.
In your rice cooker, combine the rinsed bulgur, steel cut oats, rolled oats, and water. Add a pinch of salt and stir to combine.
Cover the rice cooker and start the cooking cycle. Allow it to run until it automatically switches off and all the water has been absorbed, typically 30–35 minutes.
Once the rice cooker has switched off, check the texture of the oats. If they appear too sticky or are not soft enough, add a little more water, stir gently, and run the cooker for an additional 5 minutes.
Stir in the ground cinnamon and milk until well combined and the porridge reaches your desired consistency.
Divide the warm oat mixture evenly among six bowls. Top each serving with sliced banana, a generous handful of sliced almonds, a drizzle of honey, and a sprinkle of flax seeds.
