You know what is a brilliant idea?
Doing a Jillian Michaels power yoga workout the day before spending 12+ hours at a conference for work.
Of course, in this case brilliant does not so much mean “having or showing great intelligence” as much as it does “causing you extreme pain that will haunt you in every movement you make throughout the following day”.
Yep, I’m a genius.
Moving on.
In the interest of full disclosure, this might be the final post in the Monday Breakfast Series for a while. I think I may need to take a little time to regroup and brainstorm some new ideas. But, until then, I will leave you with a recap of the series:
Vegan Quinoa Breakfast Cookies
Fruit and Almond Baked Oatmeal
Now, for our final act: steel cut oats.
Wait, what is the difference between steel cut oats and what we think of as regular old oatmeal (rolled oats)? Well, not only are steel cut oats less processed – they consist of the whole oat kernel, which has been cut with, you guessed it, steel discs – they also are a better source of fiber and contain more nutrients than rolled oats. They also have a chewier texture and a bit nuttier taste than their rolled counterparts. The downside? They do take longer to cook.
Luckily, this whole series has been about breakfasts that we can make ahead and eat throughout the week, and this one is no exception. Make your steel cut oatmeal on Sunday evening, then divide it out into containers for the next few days. In the mornings, you will be good to simply reheat your oatmeal and add your favorite toppings. It couldn’t be easier! (Or better for you!)
I added dried figs to mine while it was cooking, but feel free to add your favorite fruits – some diced apples and some cinnamon would be a great combination.
Ingredients
- 1 cup steel cut oats
- 3 1/2 cups water
- Pinch of salt
- 1/3 - 1/2 cup snipped dried figs optional, or replace with your favorite fruit
- 1/2 cup almond milk or skim milk
- 1 teaspoon vanilla
Instructions
- In a medium pot, bring water to a boil. Stir in oats and salt; reduce heat to medium low and simmer, uncovered, for 20-25 minutes, stirring occasionally. About halfway through, stir in the dried figs.
- When most of the water has been absorbed, stir in the milk and vanilla. Allow to simmer for about another 10 minutes, or until oatmeal reaches desired consistency. Serve with your favorite toppings, such as brown sugar or agave, dried fruit, toasted pecans or more milk.
I’ve really enjoyed this series, and it’s helped us get out of our cold cereal rut that we’ve been in. I *think* my favorites have been the brown rice porridge and the baked oatmeal. 🙂 Yum.
Love love love this. Going out to buy some steel cut oats asap! 🙂
Yay! I hope you enjoy them =) They made for such a good, quick breakfast this morning, and boy did I feel healthy!
I’ve been wanting to try brown rice for breakfast! Thanks, doll 🙂
Any time! I hope you enjoy =)
Girl! I like you! Be on twitter so we can chat! 🙂