Breakfast Oats

Growing up, I never liked oatmeal.  It was soft and porridge-y and I didn’t enjoy the mouth-feel at all.  I’m not sure I really ever ate it until we got those packets of instant oats loaded with several types of sugar in each serving.  Because of course, sugar makes everything appealing.  Still, it was never a ‘regular’ on my breakfast menu (and thank goodness for that!)

Fast forward to nutrition school, when I started to learn more about whole grains vs processed grains and decided to give steel-cut oats a try – they were, after all the healthiest oats for you (as my instructors say).  At that time, my mind was also opening up to weird foods I’ve never tried before but most of which turned out quite tasty.

Serves: 1
  • 1/4 cup Steel-cut oats
  • 1 cup water
  • A handful of mixed berries (e.g. strawberries, blueberries, raspberries, black currents, etc)
  • 10 almonds
  • Maple syrup, to taste
  • Toss oats into a pot and cover with water.  Bring to a boil over high heat (be careful, in a blink, it boils over if the heat remains high).  Then reduce to medium heat and cook until most of the water has evaporated (takes about 15-20 minutes).
  • Remove from heat, and top with berries, nuts and sweetener, to taste.
  • To cook oats faster, soak the grains in water overnight before you use.
  • To release more sweetness from the berries, allow them to partially cook with the oats (e.g. toss them into your cooking pot when there’s still about half of the water remaining.)


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