I made this for breakfast this morning topped with local apples, toasted pecans, and maple syrup and I'm still thinking about it. I'm not a big fan of oatmeal, but steel-cut oats are an entirely different story!
Ingredients:
•splash of olive oil
•1 c steel cut oats
•3 c water
•1/4 tsp sea salt
•2-4 drops SN Cinnamon EO
Place the steel cut oats in a saucepan with a splash of olive oil. Toast gently until they smell nutty and just start to brown (make sure it doesn't burn). Add water and salt and bring to a boil. Reduce heat to a simmer and cook 10-20 minutes (to your texture preference). Remove from heat and stir in essential oil.
Steel cut oats are my favorite because they have a heartier texture than normal oatmeal and toasting brings this out even more. They also naturally have a very creamy texture, so this can be a fantastic choice for those who are dairy-free.
Top with fruit and nuts and sweeten with maple syrup or coconut nectar if desired. Not a fan of sweet breakfast? Try using SN Rosemary EO and adding butter, salt, and pepper to taste and sprinkling a bit of parmesan cheese or brewer's yeast on top.
The best part about steel cut oats is that while they take a while to cook, they can be cooked ahead and kept in the fridge for a week or so - it's a healthy breakfast that you can quickly heat up and take with you!
No comments:
Post a Comment