Morning Steel Oatmeal

Morning Steel Oatmeal

Alton Brown


1 tablespoon butter

1 cup steel cut oats

1/4 teaspoon kosher salt

3 cups boiling water

1/2 cup whole milk

1/2 cup plus 1 tablespoon low-fat buttermilk


1 tablespoon brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 cup fruit such as blueberries or chopped peaches


Place a medium saucepan over medium heat. Add the butter and when it’s melted add the oats and salt. Stir for 2 minutes or until the oats smell slightly toasty.

Add the boiling water and reduce heat to maintain a bare simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk, gently stir into the oatmeal and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk.

Taste before sweetening or adding any spices…who knows, you might like it.


I often add fruit to my morning oatmeal and I do so when I add the milks because I like the fruit to cook a bit…especially blueberries.


Snickerdoodle Oatmeal

Baked Snickerdoodle Oatmeal

From Happy Herbivore Meal Plan

serves 2


  • 1 zucchini peeled & diced
  • 1 cup dry rolled oats uncooked
  • ½ cup soy or almond milk
  • 4 tsp pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp molasses
  • cinnamon & sugar
  • 3 oz plain vegan yogurt



  1. Preheat oven to 350F.
  2. Place zucchini in a food processor and pulse a few times.
  3. Add oats and pulse a few more times until very chewed up and almost combined.
  4. Add milk, maple, vanilla, baking powder, and molasses, whiz until a batter forms.
  5. Transfer mixture to two ramekins.
  6. Bake for 18-22 minutes, or until the top is no longer doughy.
  7. Sprinkle with cinnamon and sugar.
  8. Top with vegan yogurt or eat on the side.