Sugar-free Steel-Cut Oats Breakfast Bowl



Some folks who go sugar-free or sugar-less lament the fact that they’ve had to give up a lot of their favorite breakfast items—especially cereals and granola. But you can make plenty of delicious breakfast items using true whole grains, including a sugar-free steel-cut oats breakfast bowl. Instant Oatmeal might take 2 seconds to make, but if you turn to the back of the box, you’ll see it’s chock full of sugar and far less nutrition. Steel-cut oats are a true whole grain, which means the bran and germ are intact along with the endosperm, making this a far more nutritious meal. Here’s how to make the perfect sugar-free bowl.


  • 6 cups water
  • 2 cups homemade almond milk
  • 2 tablespoons organic coconut oil
  • 2 cups steel-cut oats (I like to buy them in bulk)
  • 1/8 teaspoon Maldon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of freshly ground nutmeg
  • 1 banana, sliced
  • 1/4 cup fresh blueberries
  • Chopped walnuts (optional)


  1. In a large heavy-bottom saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. Melt your coconut oil in a large non-stick skillet over medium heat. As it starts to glisten, add the oats and cook, stirring frequently for about 2 minutes, or until the oats start to turn a little golden. This helps bring out the flavors, much like toasting whole spices.
  2. Add the oats to the milky-water mixture and reduce heat to medium low and begin to simmer for about 20 minutes. Stir occasionally. The mixture will begin to thicken. Add the salt. Let the oatmeal simmer over low heat for another 12-15 minutes. It should be very creamy.
  3. Remove the oatmeal from heat and let sit for about 5 minutes to cool slightly. Add to bowls and add to toppings. If you have leftovers, you can refrigerate for up to 5 days.






Vegetarian Dairy-free Gluten-free Nut-free Paleo Vegan