I’m pretty good at sticking to oatmeal for breakfast, unless we have company or are traveling. In that case I’ve been known to eat donuts more than usual. I love donuts. Give me a moment…
A couple of years ago a stumbled upon steel-cut oats. In a nut shell steel-cut oats are less processed, more nutrient dense per serving, have a thicker/nuttier/chewier texture, and tend to cause a lower spike in blood sugar over instant oatmeal. They also take a while to cook, or it seems like a while in the world of fast food and microwaves. I’ve seen recipes that require 40 minutes but I seem to do fine with 20-30. It helps me if I make 4-5 servings at a time. One cup of steel-cut oats makes 4 one cup servings of cooked oats.
Here’s how I usually make mine:
- 1 cup steel-cut oats
- 3 cups water
- 1 cup 2% milk
- 1 Tablespoon ground cinnamon
- 1/2 Tablespoon vanilla
Bring water and oats to a rolling boil; reduce heat and let simmer 10-15 minutes. Add milk, cinnamon and vanilla and simmer another 10-15 minutes. (I usually go with 10 minutes on each step, I like my oats a little chewier.) The oats will to continue to soak up the liquid during cooling. Yields 4 servings.
Nutritional information for the recipe is listed above (per serving) with the help of an excel sheet and NutritionData.com:
Calories:187 Fat:4 Sat Fat:1 Cholesterol:4 Sodium:30 Carb:30 Fiber:5 Protein:9
I usually add a couple of Tablespoons of slivered almonds or walnut and a 1/2-1 teaspoon of brown sugar.