Lately, my favorite breakfast option is the versatile oatmeal. Delicious, warm and comforting oats (hot cereal) topped with any fresh fruit I may have lying around. I don’t use just any oats for my breakfast indulgence, I prefer Arrowhead Mills Organic steel-cut oats. When I first had steel-cut about 3 weeks ago, I thought, “Oh! So this is what oatmeal is supposed to taste like!?”. Amazing flavor and so substantial, quick oats will never compare. Only thing is there’s always that issue of time. Steel-cut oats are easily a 35-40 minute endeavor. For 3 weeks now I’ve cooked it without pre-soaking which is so time-consuming. Will start pre-soaking the night before, from now on.
Steel cut oats could be considered a “power food” because they are an excellent source of protein, soluble and insoluble fiber and select vitamins and minerals. Even though rolled or instant oats come from the same plant. The benefits of steel-cut oats exceed the benefits of rolled oats because of the way they are processed. Steel cut oats are dense and chewy as a result of being passed through sharp, steel blades that cut them into thin slices that helps retain more fiber and protein.
1 cup steel-cut oats
3 cups water
1 cup milk or almond milk
1 tbsp organic peanut or almond butter
1/4 cup fruit (blueberry are my favorite)
2 sticks of whole cinnamon and 1/2 tsp ground cinnamon
1. In a large saucepan, boil water and 2 sticks of cinnamon for 1 minute. Add oats and reduce heat to low and simmer, stirring frequently until the oatmeal is cooked and creamy but still a little bit chewy, about 25 minutes.
2. Remove cinnamon sticks. Add 1 cup of milk and keep cooking for about 10 minutes.
3. Spoon the oatmeal into bowls. Top with peanut or almond butter and fruit of choice. Then sprinkle with ground cinnamon.
I get my desired sweetness from the peanut butter but you can also use organic sugar cane sugar, maple syrup or good old raw honey. Enjoy
FYI: Arrowhead offers $1 coupon off their products on their website. Go here!