Low-FODMAP & Gluten-free ‘Speculoos Cookie’ Steel Cut Oats
A low-FODMAP recipe for ‘speculoos cookie’ inspired steel cut oats. Warmly spiced, hearty and so good for you. Gluten-free, vegan, and IBS-friendly.
- Prep Time: 2M
- Cook Time: 40M
- Total Time: 47M
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups water
- 2 cups low-FODMAP milk
- 1/4 teaspoon salt (or to taste)
- 1 cup steel-cut oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1/8 teaspoon cloves
- 2 tablespoons brown sugar or maple syrup (more to taste)
Instructions
- Combine water, LF milk and salt in a large, heavy saucepan, and bring to a boil
- Slowly add the oats, stirring constantly
- Reduce the heat to low, cover and simmer 20 minutes, stirring occasionally with a wooden spoon
- Add spices slowly to prevent clumping, then desired amount of brown sugar, or maple syrup
- Cover, and continue to simmer for another 10-15 minutes, stirring often to prevent sticking to the bottom of the pan, until the oats are softened and creamy
- Longer cooking will make it thicker, adjust to your preference
- Turn off heat, and cover pot to allow oats to rest for 5 minutes
- Taste, and adjust sweetness as needed
- Serve, with optional garnish if desired (see Notes)
- You may serve immediately, or store in fridge for 5 days and reheat as desired
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using data at time of posting
- Low-FODMAP milk includes lactose-free milk, or almond milk for vegans
- Garnish with low-FODMAP fruit or nuts, such as cantaloupe or honeydew melons, raspberries, blueberries, pineapple, dried coconut, chopped hazelnuts or pecans
- This recipe can be stored for 5 days in the fridge, and reheated in the microwave
