If there is one thing I’ve learnt over the years, it’s that if you have any hope of being at your best you’ve got to start the day off right and that means eating a proper breakfast. Cold weather almost always means oatmeal for me, it’s hearty, nutritious and incredibly easy to work with. This is my current favourite combination, it’s not so much a recipe as a bit of a sneak peek into what I’m eating for brekky during the colder months.
I like to use steel-cut oats for oatmeal, I find they have a nuttier more wholesome flavour. Steel cut oats are much the same as regular oats they just undergo less processing and will take a bit longer to cook. I usually soak enough to last a week in a large bowl of boiling water on Sunday evenings. They store really well in the fridge which means I can just grab a serve in the mornings and they’ll only need a few minutes over a low flame (or a couple of minutes in the microwave) and they’ll be done.
You can certainly use regular or rolled oats for your oatmeal if you prefer, whatever cut you choose try to soak your oats overnight before use if you can. Soaking is believed to help break down phytates in the grain which left unchecked can prevent absorption of important minerals like vitamin b12, it also means they will cook faster which is a huge bonus*. I’m not a fan of instant oats, it’s like making a choice between whole grain and white bread – all the good stuff has been removed, so why bother? BUT whatever works for you – instant oats are certainly a better choice than not having breakfast at all! 🙂
*If you don’t soak steel-cut oats overnight they will take about 30 minutes to cook.
To make steel-cut oatmeal:
The night before: Place 1 cup of steel-cut oats in a large, heatproof bowl. Add a pinch of salt and enough boiling water to cover at least twice – about 2-3 cups of water. Cover and leave on the bench overnight.
In the morning: Pour your oatmeal into a large, airtight container and store in the fridge for up to a week. To eat, simply add a little milk and heat slowly for 5-10 minutes. If microwaving be sure to keep an eye on them as oats have a tendency to make a mess if left unchecked, they will only need a couple of minutes.
NB: There might be a bit of liquid left in the bowl after soaking, you can either keep it or drain it off, it won’t hurt you.
- ½ cup steel-cut oatmeal
- 2 tbspns milk
- 1 grated granny smith apple
- 1 tbspn toasted coconut
- 3 tbspns greek yogurt
- 1 tspn vanilla bean paste
- ½ tbspn maple syrup
- Heat maple syrup, oatmeal, milk, vanilla and apple over a low flame, stirring regularly until oats are soft and all liquid has been absorbed - about 5-10 minutes.
- Serve topped with yogurt and coconut