Steel-cut oats don’t just sound badass; they are. They’re made by cutting a full oat, or “groat,” in two or three slices with a steel blade, creating a minimally processed product. Rolled oats, on the other hand, are steamed and then flattened to make them easier to cook and digest.
But easier isn’t always better for you. Steel-cut, or Irish, oats are packed with fiber and make your body work harder to convert those starches to sugar, making for a lower glycemic index food, says Dr. Andrew Weil. The result is highly nutritious meal with a rich, nutty texture that makes steel-cut oats the clear choice of champions — and ours as well.
And while we love a good bowl of oatmeal, there’s something deliciously decadent about a great bowl of granola. Steel-cut oats make for an especially crunchy, hearty granola that may just convert you for good.
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steel-cut granola
2 1/2 cups steel-cut oats
1 1/4 cups unsweetened vanilla almond milk
1 cup walnut halves/pieces
1 cup golden brown sugar
1/4 cup melted coconut oil (plus extra for toasting walnuts)
1 teaspoon vanilla
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup raisins
3/4 cup dried cranberries
3/4 cup currants
directions
- In a mixing bowl, combine oats and almond milk and submerge. Leave to soak 4 hours up to overnight.
- Toast walnuts in a coconut-oil-greased pan in oven at 300 degrees F for 15 minutes or until aromatic. Let cool, chop and set aside.
- Stir together sugar, melted coconut oil, vanilla, salt, cinnamon, raisins, cranberries and currants with the soaked oats, then spread evenly on a sheet pan.
- Bake granola for 1 hour and 15 minutes at 300 degrees F, stirring every 25 minutes to ensure even browning.
- Remove from oven and let cool. Combine with chopped walnuts and store in airtight container for up to two weeks. Serve with yogurt or your favorite cereal.
PREP TIME: 4 HOURS+. COOK TIME: 2 HOURS. YIELDS 4-5 CUPS.
