Cinnamon Maple Steel Cut Oats

Cinnamon Maple Steel Cut Oats


Most asked request this past week …. “What can I make that’s easy, will feed my family, and no crazy ingredients?” Challenge accepted. Lets start with the first meal of the day shall we.

Who doesn’t love a bowl that’s essentially a vehicle for all. the. toppings?  That’s what I thought. Now who doesn’t love a bowl that’s just as nourishing as it is delicious? That’s what I thought.

You like them sweet? Perfect. You like them savory? Even better. Whichever way you swing, these oats will keep you full from the fiber, satisfied from the taste, help with any bloat, and will be the most comforting start to you and your families day! Did I also mention I snuck some grated zucchini in there? If you dont tell, I wont. 

So now I have to know….what do you crave first thing in the morning? A little sweet or a little savory?


I n g r e d i e n t s

2 tbsp vegan butter/ghee/ or coconut oil

2 cups steel cut oats ( I bought sprouted & GF—whatever works)

6 cups water

1 can full fat coconut milk ( should yield 2 cups )

¼ - 1/3  cup maple syrup or raw honey ( sweetness preference)

1 small zucchini , finely grated in a cheese grater ( skin on or off) 

2 tsp vanilla extract

1 tsp cinnamon

½ tsp Himalayan sea salt



Fresh fruit

Stir in Cacao or Cocoa Powder ( make chocolatey for kids!)  

Extra Maple Syrup Drizzle

Coconut Sugar ( to sub for brown sugar)

Shredded Coconut

Nut butter

Chocolate Chips

Dried Fruit

Nut & Seeds



D i r e c t i o n s

Grate your zucchini first and add to a strainer while you prep the rest! 

In a large sauce pan or dutch oven, add your vegan butter/oil and turn heat to medium- low. Once oil starts to sizzle add your steel cut oats. The goal is to “toast” them – being careful not to burn. With a spatula, continuously stir your oats until golden and fragrant, about 3 minutes.


Add your coconut milk , water, maple syrup, zucchini, vanilla and cinnamon. Stir well.


Bring your oats to a boil, and then turn heat to a simmer. Stirring continuously. You don’t want the bottom to burn or stick.


Allow your oats to simmer for 20-25 minutes ( stirring every few minutes)  or until all your liquid is gone and you are left with creamy oats! Now stir in your salt.


Turn off your burner and move pot to a cool burner. As the oats cool down they will get even thicker!


Serve when at desired temperature.


Store in a sealed container in the refrigerator. Your oats will get VERY thick when sitting in fridge, so when warming just add dash of water or nut milk to stir in!


These will store in the refrigerator for a full week or more.