Stir-Fried Steel Cut Oats {vegan, gluten-free}

5 from 8 votes

Stir-Fried Steel Cut Oats {vegan, gluten-free}

Fast, easy, vegetable-packed stir-fry made with steel cut oats! Soak the oats ahead of time, and this vegan, gluten-free stir-fry comes together in minutes.

Prep Time5

Cook Time15

Inactive Time4

Total Time4 20

Course: Dinner

Cuisine: American

Keyword: Asian, healthy dinner, high protein, high protein vegan entree, oats, rice alternative, savory oats, savory oats recipe, savory steel cut oats, steel cut oats, stir-fry, vegan, vegan stir-fried oats, vegan stir-fried steel cut oats, vegetables

Servings: servings

Author: Camilla

Ingredients

1 cup 176 g dry steel cut oats
3 teaspoons 15 mL toasted sesame oil, divided OR water
1 tablespoon 15 mL minced fresh ginger root
2 cloves garlic minced
2 green onions thinly sliced (whites and greens separated)
3 cups 750 mL assorted chopped vegetables (I used carrots, mushrooms, sugar snap peas and bell pepper)
2/3 cup 150 mL water
2 tablespoons 30 mL soy sauce (see notes for soy-free alternatives)
Optional: sriracha or other hot sauce

Instructions

Place the oats in a medium bowl. Fill bowl with water, enough to cover oats by 1 inch (2.5 cm). Soak for at least 4 hours or overnight. Drain the oats through a mesh sieve.
Heat 2 teaspoons (10 mL) of the sesame oil (OR water) in a large skillet set over medium-high heat. Add any of the vegetables that are very hard ( I added the carrots); cook and stir for 3 minutes. Add the ginger, garlic, and the white parts of the green onions; cook and stir 1 minute longer.
Add the remaining teaspoon (5 mL) oil (OR water) to pan along with the remaining vegetables; cook and stir for 1 minute to coat.
Add the drained oats, 2/3 cup water, and soy sauce to the skillet. Cook and stir, scraping up bits from the bottom of the pan, for 5 to 7 minutes until the water is absorbed, the vegetables are crisp-tender, and the oats are plump. (The oats should have a consistency similar to cooked brown rice.)
Stir in the green parts of the green onions and serve (with optional hot sauce).

Notes

Storage: Store the cooled stir-fry in an airtight container in the refrigerator for up to 2 days.

Soy-Free Soy Sauce Options: An equal amount of coconut aminos (e.g., Coconut Secret or Thrive Market brand) or seaweed based no-soy sauce (e.g., Ocean's Halo) can be used in place of the soy sauce.

Nutrition