Creamy Steel Cut Oats
Is it possible to be somewhere in between a morning person and a non-morning person? That’s how I feel. I like my sleep, but I also like a good solid morning where I’m up early enough to enjoy the day. That said, I’m not one to make a time consuming breakfast on a weekday. I get up at 6:29am these days so I can get ready, take the Romie out, make breakfast for both of us [and Andrew if he’s home–aren’t I sweet?], play ball with Romie in the stairs, and be out the door no later around 7:45am.
That means the idea of slaving over a stove to let oats cook is not my idea of a party.
That means if I want steel cut oats, and I do, I make them on the weekend.
Sleep > steel cut oats. These are facts of life.
I took another one of Ashley’s breakfasts. What can I say? She eats good stuff. Watch out if I ever get my hands on some buckwheat groats.
Steel cut oats are definitely nuttier. I love the texture. They keep me full a little longer, especially with the added whisked egg. It’s pretty awesome.
Inspiration: Edible Perspective
Ingredients
- 1/4 cup steel cut oats
- 1 cup water
- 1/4 cup almond milk
- 1 egg, whisked
- 1/2 banana, thinly sliced
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Preparation
- Bring water in a saucepan to a boil and add oats.
- Lower heat and simmer for 15 minutes.
- Mix in all remaining ingredients except for the egg.
- Cook for another 5 minutes.
- Whisk in egg.
- Cook for another 2 minutes.
- Enjoy!