Steel Cut Oats with Lavender Honey and Currants

Today’s weather is the pits.  It’s cold and the rain makes it dreary.

I need something warm and inviting and delicious. Like this.

Steel Cut Oats with Lavender Honey and Currants

I hate trying to figure out what to eat for breakfast. Usually there is not enough caffeine in the world for me to be inspired in the morning. I make this on weekends for breakfasts throughout the week.
Cook Time: 50 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
Keyword: apples, cardamom, currants, honey, lavender, steel cut oats
Servings: 6
Calories: 336kcal

Ingredients

  • 3 tbsp lavender honey
  • 1 ` cup steel cut oats
  • 2 cups coconut or almond milk
  • 2 cups cold water
  • 1 cup hot water
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 cup dried currants

Optional

  • 1 half apple chopped

Instructions

  • In pan, melt 1 tablespoon of butter and toast the oats for about 2-3 minutes stirring constantly
  • Pour in two cups of coconut milk (or almond) and two cups of cold water. Reduce heat to low and let simmer for 20-25 minutes. Stir frequently, scraping the sides of the pot as needed. The mixture will be very thick.
  • In a cup of hot water, dissolve 3 tablespoons of lavender honey and 1 teaspoon of salt
  • Pour water into oatmeal and stir. This will thicken as you cook further for another 15-20 minutes
  • Add the cinnamon, cardamom and ginger and stir until completely combined. Then add the currants and fold gently into the oatmeal. Cook on low for another five minutes and then remove from heat.
  • I served this with chopped apples and drizzle of honey on top and a cup of Tazo Sweet Cinnamon Spice tea which is one of my absolute favorites. It was perfect for a rainy cold day.

Notes

I will fully confess; I am not a breakfast person.  This stems mostly from the fact that I am not a morning person.  I will usually sit silent sipping coffee and judging those who chose to speak to me until that first cup is finished.  I usually don't eat breakfast until at least 10AM. I prefer breakfast food for dinner. I also realize that this is not the healthiest of choices and as I'm officially one year away from the big 5-0, I'd perhaps best make some more sane life choices, like actually eating breakfast when I'm supposed to eat breakfast...
I love smoothies (ShopRite has great blends now in the frozen section for the locals in the area)
I love avocado toast, but can't always commit to making it
Until I can make a  breakfast burrito with no calories, I'll opt for other choices but I won't be happy about it
I'm not a huge cereal fan.  And I can barely make my morning coffee without a full on proper hissy fit, let alone scrambled eggs...so I use my weekends to make things like this that can last nicely in the fridge for a few days and I can reheat as needed
 

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 5mg | Sodium: 405mg | Potassium: 273mg | Fiber: 4g | Sugar: 17g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 4mg
Tried this recipe?Let us know how it was!

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Did you make this?  I’d love to see!  Tag me @therealanoldiebutafoodie

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