Once you make steel cut oats, it won’t take long to fall in love with them. They are denser and chewier than regular oats, and for that reason they take longer to make! But the good news is that you can make them in batches for the week, or let the magic happen overnight in crockpot steel cut oats. For this oat bowl, I mashed some ripe strawberries with a touch of maple (how much you need will depend on how sweet your strawberries are), then I scooped in the steel cut oats, and topped it with coconut cream. To me, it tastes like a heartier version of strawberry pancakes 😉 It’s a wonderful and comforting way to fuel a spring morning.
4 ripe strawberries, rinsed
1/2 cup cooked steel cut oats
2 tablespoons coconut cream
2 teaspoons 100% pure maple syrup
1/4 teaspoon vanilla extract
1. First, make sure your strawberries are bright and red throughout. This means they are seriously ripe and at the peak of their nutrient density! So, in a breakfast bowl, mash those gorgeous strawberries with the back of a fork. If they need to be sweetened, mash in a teaspoon of pure maple syrup. Spread strawberry mash evenly on the bottom of the bowl.
2. Scoop in warmed steel cut oats, and top with coconut cream. This would be delicious with some toasted almonds on top, too.
3. To make the coconut cream, use the thick, creamy coconut puree that’s at the top of a can of coconut milk. In a small bowl, gently whip the coconut cream together with a teaspoon of maple syrup and a dash of vanilla extract. Dallop on top of oats. #YUM