breakfast · cooking · Plant Based Diet

Steel-Cut Oatmeal with Salted Caramel

I have been slowly learning to enjoy steel-cut oats. My choice has always been old-fashioned tolled oats, and the texture is quite different. This recipe produces a creamy oatmeal and will satisfy any rolled oat fan!

Baked in individual servings, you can make this breakfast in advance and reheat as you need.


Steel-Cut Oatmeal with Salted Caramel



Preheat oven to 400°, lightly oil 4 oven safe ramekins, placing them on a rimmed baking sheet.

Add oats, milk, and salt to a tall saucepan. Bring to a boil, reduce heat to medium and simmer for 8 minutes.

Take off heat, divide between the ramekins.

Sprinkle 1 Tablespoon of sugar on top of each ramekin, equally sprinkle the salt on top.

Place in oven, bake for 4 to 5 minutes, until sugar is melted. Remove from oven, turn oven to broil setting. Return to oven, broil until sugar is browning and bubbling, about 2 to 4 minutes, keeping an eye on it.

Serve hot, or let cool and chill covered. To reheat, microwave for about 1 minute 30 seconds.

Makes 4 servings.

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