Protein Steel Cut Oats

5 from 3 votes

Start your day right with thick, creamy protein steel cut oats. With the help of pea protein powder and soy milk this vegan gluten-free breakfast packs 31 grams of protein.

Cook Time30

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings (¾ cup each)

Calories: 661kcal

Author: Sarah Pilley

Ingredients

2 cups soy milk
1 cup water plus more to thin
1 cup steel-cut oats
¼ teaspoon salt
1 tablespoon cinnamon
1 tablespoon pure vanilla extract
½ cup vanilla pea protein powder

Toppings

1 cup walnuts
½ cup almond butter
1 cup strawberries chopped

US Customary - Metric

Instructions

Bring 2 cups soy milk and 1 cup water to a gentle boil in a medium-sized pot.
Stir in 1 cup steel-cut oats, ¼ teaspoon salt, 1 tablespoon cinnamon, and 1 tablespoon pure vanilla extract.
Lower the heat to medium-low and simmer for 20 minutes, stirring occasionally, around every 5 minutes.
Add ½ cup vanilla pea protein powder and mix to combine with the oats.
Add more water, using just as much as you want to achieve your desired oatmeal consistency. I usually use about a ¼ cup, but you can use up to 1 cup more.
Continue simmering for about 5 minutes until the oats have reached your desired consistency.
Top with 1 cup walnuts, ½ cup almond butter, and 1 cup strawberries. Enjoy!

Notes

Storage: Store leftover protein steel-cut oats in an airtight container in the refrigerator for 4 to 5 days. For longer storage, freeze individual servings in freezer-safe containers for 2 to 3 months.

Reheating: When reheating on the stovetop, add milk or water to maintain creaminess. Alternatively, microwave them for a minute for a quick and easy preparation.

Protein Content: Without the toppings, the protein content of the oats alone is 20 grams. Each serving has a ½ a scoop (about 16 grams) of protein powder. I find a full scoop to be too overpowering. Another great option for increasing the protein is to add hemp seeds and raw pumpkin seeds.

Nutrition