If you’re taking the Whole Grain Challenge this month, here’s a super-easy breakfast recipe you can add to your lineup.
Steel cut oats have the most fiber and nutrients of any variety of oats, but their 40-minute cooking time often makes them unpractical for breakfast. I’ve made them overnight in a crockpot set to low before, but this version skips even that step, and requires only 3 to 5 minutes of prep time right before bed the night before.
Adding raisins or other chopped dried fruit (prunes, apricots, dates) before soaking naturally sweetens the oats so that no added sugars are needed. In the morning, right after warming it up, adding some chopped nuts or seeds gives the meal a protein boost. Here’s the recipe:
1/4 cup steel cut oats
1/2 cup almond milk (or other plant milk)
1/4 cup raisins or chopped dried fruit of your choice
1 Tbsp – 1/4 cup coarsely chopped nuts or seeds of your choice (I like pepitas, walnuts and hemp hearts)
Simply pour the oats and milk into a cereal bowl, then sprinkle on the raisins. Cover with a small plate (or you can use plastic wrap, but why bother?) and refrigerate overnight. In the morning, you can eat it cold or heat it up in the microwave or on the stovetop for a piping hot bowl of goodness. Add the nuts and seeds just before serving. Bonus: If you use uncontaminated oats, this meal is gluten free!
I also wanted to share this awesome recipe I made using rolled oats (also a whole grain) earlier in the week: Banana Bread Muffin Tops from OhSheGlows