Saturday, May 29, 2010

Wakie, wakie, rise and shine!

Steel cut oats, is there a better breakie for a rainy day? Their texture is chewy with a slight crunch and their warmth adds a bit of sunshine to your morning despite the weather conditions.

Not only are they scrumptious, they are also rich with nutritional value, hooray! These little flakes are high in B-vitamins, calcium, protein and fiber. In fact, just one cup of steel-cut oats contains 8 g of insoluble fiber. Your colon is going to love that!

At large, whole grains reduce cholesterol and high blood pressure and help prevent heart disease, cancer and diabetes. They help flush toxic waste, unwanted fat and cholesterol out of your system and provide added antioxidants to your day that help you stay healthier, look younger, and live longer. Another bowl, please!

1 cup steel cut oats

3 ½ cups water

Pinch of Himalayan salt
½ cup almond, hemp, or rice mylk
1 teaspoon vanilla bean powder

cinnamon, nutmeg, raisins, fresh berries, nuts, seeds or whatever healthy toppings you so please.

1. Bring the water to a boil in a large pot. Add the steel cut oats and Himalayan salt. Give it a little stir.
2. Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don’t stick to the pan.
3. When the oats start to thicken, at about 30 minutes, add in the mylk and vanilla. Stir it all together and cook for ten more minutes.
4. Add in the fancy toppings as you wish.

*Note-you can use 4 cups of water and omit the mylk, I just like the creaminess that it adds.*

Serve the oats hot. This batch makes 4-6 servings.

If you want you can let the oats cool and refrigerate in a glass container for later in the week. To reheat, I add a splash of mylk or water and reheat on the stovetop. They have the highest protein to carb ratio, thus more sustained energy throughout the day. Say good-bye to feeling burnt out mid afternoon.

So, raise your smoothie and make a toast,
to our dearly beloved steel cut oats!

Jennifer xo