Eating Well / Beauty From the Inside Out: Apple-Ginger Steel Cut Oatmeal Recipe
My children are SUPER-picky eaters, but one of the few items my son will eat is oatmeal, so when I spotted steel cut oats in the bulk bins at whole foods whilst on one of my lentil-restocking trips, I grabbed some.
I'm not crazy about how super-processed and sugar-laden the packaged quick oatmeal options are, so I figured I'd test-drive these instead, hoping (but doubting) they'd pass the super-picky-kid test.
Not having ever cooked (or eaten) steel cut oats before, I spent a fair amount of time (okay, *hours*) researching recipes and their reviews. I decided to start out with Alton Brown's recipe, since a) it had rave reviews, and b) his recipes have NEVER failed me.
I was okaaay with the results, but it didn't knock my socks off, or anything.
I wanted to build on it, and make it really interesting, and different. Which isn't easy for oatmeal.
After some trial and error, I came up with the recipe below. Since then, I have enjoyed it for breakfast every day for the past two weeks. It's healthy, has a ton of fiber, is the least refined of all the oat varieties, and I get to control the amount of sugar/additives. That's a big plus for a mom!
It does take longer to cook (45 minutes), but I just make it in advance, refrigerate, and re-heat a bowl-full every morning. Easy-peasy.
Incidentally, my son not only tried it, but LOVES it -- pretty impressive response from a kid who eschews just about everything.
Apple-Ginger Steel Cut Oatmeal
I'm not crazy about how super-processed and sugar-laden the packaged quick oatmeal options are, so I figured I'd test-drive these instead, hoping (but doubting) they'd pass the super-picky-kid test.
Not having ever cooked (or eaten) steel cut oats before, I spent a fair amount of time (okay, *hours*) researching recipes and their reviews. I decided to start out with Alton Brown's recipe, since a) it had rave reviews, and b) his recipes have NEVER failed me.
I was okaaay with the results, but it didn't knock my socks off, or anything.
I wanted to build on it, and make it really interesting, and different. Which isn't easy for oatmeal.
After some trial and error, I came up with the recipe below. Since then, I have enjoyed it for breakfast every day for the past two weeks. It's healthy, has a ton of fiber, is the least refined of all the oat varieties, and I get to control the amount of sugar/additives. That's a big plus for a mom!
It does take longer to cook (45 minutes), but I just make it in advance, refrigerate, and re-heat a bowl-full every morning. Easy-peasy.
Incidentally, my son not only tried it, but LOVES it -- pretty impressive response from a kid who eschews just about everything.
Apple-Ginger Steel Cut Oatmeal
1 tablespoon coconut oil
1 cup steel cut oats
1 cup steel cut oats
1 apple, peeled and diced
1/8 cup crystallized ginger, minced
(optional, OR substitute ¼ - ½ cup dried apricots, raisins, cherries, cranberries,
etc.)
1 Tbsp ground flax seed
1 Tbsp chia seeds
1 Tbsp poppy seeds
½ - 1 teaspoon cinnamon
3 cups boiling water
1 cup vanilla almond milk (or rice milk, soy milk, hemp milk, etc.)
3 cups boiling water
1 cup vanilla almond milk (or rice milk, soy milk, hemp milk, etc.)
1 tsp vanilla
1 Tbsp brown sugar (optional)*
In a large saucepot, melt the coconut oil and add the oats. Stir for 2 minutes to toast.
In a large saucepot, melt the coconut oil and add the oats. Stir for 2 minutes to toast.
Add the boiling water, diced apple, ground
flax seed, chia seeds, poppy seeds, and cinnamon. Reduce heat to a simmer. Keep
at a low simmer for 25 minutes, stirring occasionally.
Add the almond milk and vanilla to the oatmeal. Stir gently to combine and cook for an additional 10 minutes.
Add the almond milk and vanilla to the oatmeal. Stir gently to combine and cook for an additional 10 minutes.
Spoon into a serving bowl, and serve
(I pour an additional smidge of almond milk on top of mine, to thin it out a
little bit).
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