peanut butter honey steel cut oats

hibernation week continues with thick, creamy, rib-sticking steel cut oatmeal! how are we hanging in there, by the way? i’m currently burrowed under the covers, sipping coffee, and watching the snow gently fall, so it’s honestly pretty ideal. it’s very snow globe-y and cozy over here, and it’s actually nice to tackle house to-do’s and shuffle around in my slippers.

I’m obsessed with steel cut oats because they’re packed with fiber and protein and make for the most filling breakfast, and even though they're kiiiiind of a labor of love to make, they put sugary oatmeal packets to shame. they’re completely neutral in flavor so it’s really easy to add in whatever you want to jazz them up! I topped these peanut butter honey oats with bananas and raspberries, which basically makes it a peanut butter and jelly sandwich and is there anything better than that?

this recipe is super easy to swap out ingredients to make it allergen and diet-friendly - if you’re legume-free, cashew or almond butter would be great here! vegan? maple syrup totally works. seriously, anything goes!

peanut butter honey steel cut oats
makes 4 servings
prep time: -
cook time: 30 minutes

1c steel cut oats (you cannot sub rolled or quick-cook oats for this)
2c unsweetened almond milk
2c water
1/2c creamy peanut butter
2tbsp honey
1tsp vanilla extract
1 1/2tsp cinnamon
pinch of sea salt

heat the almond milk and water over high heat until boiling. once boiling, slowly stir in the oats. keep the heat on high until the oats start to thicken (about 3 minutes,) then lower the heat to a simmer. keep the oats uncovered.

stir the oats occasionally. after 20 minutes, add in remaining ingredients and stir to incorporate. the oats should be fully thickened after 30 minutes total - if you like your oats suuuuper thick, let them cook a little longer. if you like a little liquid with your oats, cut the cook time by a couple of minutes.

top with bananas, berries, extra pb, chia seeds - whatever you like!