I’ve been following one of my favorite oatmeal restaurants on instagram (oatmealsNY) for some time now and I finally decided that (a) it will be a while before I actually make it back to NYC to try this amazingness and (b) I could probably make my own amazingness at home if I just took the time to do it.
But, as you know, mornings can be pretty crazy. If I don’t put something together the night before, like overnight oats, then my breakfast is usually toast with smashed avocado or a bowl of cereal over greek yogurt. Quick and easy, that’s my motto these days!
Until I decided to try my hand at steel cut oats…
They’re notorious for being the “healthier” version of the oatmeal world. Basically, they are the same as rolled oats, but they just haven’t been…well…rolled. For that reason, they take our bodies longer to digest and contain more of the outer bran that is not lost during the rolling process of rolled oats.
They’re also notorious for being delicious. Which is the main reason I am jumping on the steel cut oat bandwagon.
Since steel cut oats are so nice and thick and chewy, they hold up well in the fridge. Which means I can make a big batch ahead of time and eat it throughout the week. Busy morning or not, steel cut oats are now a part of my everyday life.
In other words…
…Life is good.
I like to cook my oatmeal with milk for the added protein and calcium…and also for the creaminess that it brings to the table. Once the oatmeal is cooked, I separate into four individual bowls, cover, and refrigerate until I need them.
Who doesn’t want Monday morning to look like this?
Still planning my next trip to NYC. For a bowl of oatmeal (okay, and other things too…I’m not that obsessed…maybe.) But for now I’ll happily make my own bowls of amazingness right at home.
Banana Steel Cut Oats (makes 4 servings)
- 4 cups milk
- spices of choice (e.g., cinnamon, nutmeg, clove, ginger)
- 1 cup steel cut oats
- 2 bananas, sliced
- Bring milk to a boil in a medium sauce pan, stirring now and then to prevent scorching. Add steel cut oats and a sprinkle of your favorite spices. Stir with a whisk and reduce heat to low.
- Cook for 30 minutes, uncovered, over low heat. Stir with your whisk now and then; about every 5 minutes or so.
- During the last 5 minutes of cooking, add bananas. Oats are done when they reach your desired consistency. Pour into 4 bowls and serve immediately or let cool and refrigerate for the week.
**TOPPINGS: Don’t forget to add your favorites! Berries, walnuts, maple syrup, crushed flax seed, almonds…even dark chocolate chips if you’re feeling on the sweet side. Enjoy!
**REHEATING: If you refrigerate for the next morning, stir well before heating and then pop in the microwave for about 2-3 minutes, stirring half way through.
QUESTION: What are you favorite oatmeal toppings?