Recipes Breakfast + Brunch Oatmeal Steel-Cut Oatmeal with Soy Milk Be the first to rate & review! Art Smith of Washington, DC's, Art and Soul restaurant says that eating breakfast speeds up his metabolism and also fuels his intense workouts. He swears by steel-cut oatmeal, which has an appealing chewy texture. By Art Smith Art Smith Instagram Art Smith is the executive chef and co-owner of Table fifty-two, Art and Soul, Southern Art and Bourbon Bar, and LYFE Kitchen restaurants. The personal chef to Oprah Winfrey for a decade, Smith now coordinates and cooks for special events all around the world. He's appeared on ABC's Lady Gaga Thanksgiving Special, Top Chef, and Top Chef Masters. Food & Wine's Editorial Guidelines Updated on January 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 40 mins Yield: 4 Ingredients 2 cups water 2 cups soy milk or skim milk 1 cup steel-cut oats 1 cup fresh berries 1 cup plain fat-free Greek yogurt ¼ cup sliced raw almonds Directions In a medium saucepan, bring the water and soy milk to a boil. Add the oats, cover and simmer over low heat for about 30 minutes, until the oats are tender. Uncover and cook over moderate heat, stirring, until the oatmeal is creamy, about 3 minutes. Spoon the oatmeal into bowls and top with the berries, yogurt and almonds. Make Ahead The oatmeal can be refrigerated for up to 5 days. Reheat gently. Notes One Serving 274 cal, 8 gm fat, 1 gm sat fat, 38 gm carb, 7 gm fiber, 15 gm protein. Rate it Print