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If you know me at all, you know that I’m an oatmeal fanatic. I’ve had oatmeal for breakfast, in same way, shape or form, almost every day for the last couple of years and haven’t gotten sick of it yet! In fact, the only reason I don’t have it seven days a week is because I feel as if I should take a break once per week!

There are several different types of oats to choose from and the biggest difference is how they’re processed. Your single packet of quick oats is the most processed and contains a whack load of sugar and I would only ever recommend it if you had the choice between that and, say, a doughnut. This is because the high processing that goes into making them strips it off its nutritional content. Oat groats on the other hand, are the least processed type of oats and, therefore, the healthiest because they contain their full nutritional content. In between those two you have your typical quick rolled oats, rolled oats and steel cut oats (in that order from most to least processed).

Your best bet is to stick with steel cut oats or oat groats. The downside to this is that both take quite a long time to cook (anywhere form 30 – 40 minutes) and most of us don’t have that kind of time first thing in the morning!

Lucky for you, I’m always looking for a way to make life easier so I’m not only going to give you the recipe to the nutritional powerhouse of oatmeal that I consume almost every day, I’m going to teach you how to do it only ten minutes!

T’s 10 Minute Steel Cut Oats

Ingredients:

  • 1/3c steel cut oats, dry
  • 1/2c milk of your choice (I use unsweetened almond milk)
  • 3/4c water
  • 1tbsp chia seeds
  • 1tbsp ground flaxseed
  • 1tbsp all natural nut butter

Directions:

  1. The night before, add your oats, milk and water to a small pot and cover with a lid. This is the big trick! You’re allowing the oats to soak in the liquid for hours, cutting the cooking time down to less than half!
  2. The morning of, turn the stove on to medium until boiling and then reduce to a simmer for five minutes, stirring occasionally.
  3. Add chia seeds and ground flaxseeds and stir thoroughly until the mixture thickens and chia seeds form a slight gel around them (takes about a minute).
  4. Pour into bowl over your favourite peanut butter and let sit for a minute or two to let p.b. melt.
  5. Add toppings such as sliced banana, berries, dried fruit (I love dried goji berries or cranberries) or whatever else your heart desires!
  6. Enjoy!

To help you to remember to get the oats ready the night before, just set an alarm on your phone!

The chia and flaxseeds give the oatmeal an extra nutritional punch of omega 3 fatty acids and protein and the peanut butter gives it some flavour. If you want to swap the liquid to all water or all milk, go at it, make it your own!

Comments

  1. I can’t believe I have never thought of this for all the times I have made Oats in a Jar, or Museli.

    And, I love steel cut oats. I usually just make a batch and there is enough for a week when I do cook it, which hasn’t been that many times with the recent heat and humidity in the GTA this summer. I put into portion bowls and heat in the frying pan with a teaspoon of coconut oil, since I don’t want the microwave zapping the nutrients out of it.

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