Wednesday, January 3, 2018

Cozy Steel Cut Oatmeal


Breakfast Meal Prep, Steel Cut Oats













































Hello friends! Happy New Year!
I took a little blogging break to unplug and enjoy the holidays with my family, but now
I'm ready to dive right back in. I hope that you had a wonderful holiday season with
those you love.



Like many of you, I'm back into healthy eating mode, so I prepped a large batch of
steel cut oats. This recipe makes the most delicious steel cut oats I've ever had! The
secret is toasting the oats in a little coconut oil before adding the milk and spices.
So good!

Breakfast Meal Prep, Steel Cut Oats

Breakfast Meal Prep, Steel Cut Oats





















I store the prepared oats in the fridge in a large glass storage container. In the morning I
simply place the desired amount of oats into a microwave safe bowl and heat for one minute.
I like to top my steel cut oats with a little almond milk, fruit, nuts or nut butter.
What a cozy and delicious way to start the day!

Breakfast Meal Prep, Steel Cut Oats





















Cozy Steel Cut Oatmeal

1 1/3 cup steel cut oats
2 T melted coconut oil
4 cups water
1 vanilla bean or 1 tsp. vanilla extract
1/4 tsp. ground cinnamon
pinch of sea salt
1 T pure maple syrup

Place the oats and coconut oil in a medium size sauce pan over medium low heat.
Gently toss to make sure all of the oats are coated with oil. Stir occasionally for
a few minutes until they are lightly browned and begin to smell fragrant.

Add the water, vanilla, salt, cinnamon and maple syrup. Bring to a boil and then
reduce heat to a simmer. Cook uncovered for another 30-40 minutes, stirring
occasionally, until most of the water has been absorbed and the oats are cooked.

Remove from heat and place lid on the pan to absorb any leftover liquid and to
cool.  Enjoy immediately or store the oats in an airtight glass storage container
for up to one week.

Serve with fruit, nuts, almond milk, nut butter, maple syrup or desired toppings.

Enjoy!

Recipe from Monika Hibbs

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