I’ve heard for a couple years now how healthy steel cut oats are. So, a while back I bought some out of the bulk bin at EarthFare. The only bad part about the bulk bin is that it doesn’t have instructions for preparation on the side of the container. And I sadly let that be an excuse for too long. Well, I finally gave them a try on Monday night for dinner. I had researched them earlier that day and had my action plan. So, I read through three or four recipes online and here’s what I came up with:
- 1 Tbsp. butter
- 1 c. organic steel cut oats (note: do not try to use quick oats for this recipe; they will either burn or turn to mush)
- 3 c. water
- 1 c. almond milk (you could use organic milk or soy milk here)
- 1 tsp. organic vanilla extract (homemade by my friend Gina)
- organic unsweetened, reduced fat coconut flakes
- flax seeds (you might try using almond butter or peanut butter for your healthy fats)
- all-natural blueberries (you could use any kind of fruit here: apple slices, dried berries, bananas, raisins, etc.)
- raw and natural blackberry honey (agave nectar or brown sugar would work here too)
- slivered almonds (you could use any kind of chopped nut: pecan, walnut, etc.)
In medium saucepan, melt 1 Tbsp. butter over medium low heat and add steel cut oats. Stir constantly for a minute or two. You should smell a toasty, nutty scent. Add 3 c. water, bring to a boil, then reduce heat and simmer covered for 20 minutes, stirring occasionally. Add 1 c. almond milk and simmer for 10 more minutes, or until most of the moisture is absorbed. Stir in vanilla, top with your favorite ingredients and serve warm.
I listed my toppings above, but the possibilities really are endless. I ate one bowl for dinner and then put the next three servings in glass containers for quick breakfasts to take to work. Reheat in microwave for 4 minutes at power level 3 (I rarely heat anything over power level 3). If you’re heating at full power, you probably don’t want to go for more than a minute.