Hey friends! Today I had the pleasure of guest posting on one of my favourite blogs, Running On Real Food!
If you head on over to Deryn's blog you'll find the recipe for these No-Bake Trail Mix Granola Bars.
I just love having easy go-to snacks like these on hand. And I know how much you guys love them too becuase like these Cashew Cookie Dough Bars, that's one of my most popular posts ever, they always end up being a big hit.
These tasty bars are full of flavour and satisfying crunch thanks to toasted quinoa, walnuts, almonds, pepitas and sunflower seeds. They're packed with nutrition and just all-around delicious! They're vegan, gluten-free, and require no baking whatsoever. Enjoy!
Get the recipe --> No-Bake Trail Mix Granola Bars on Running On Real Food.
If you've ever been in a rut with your morning bowl of porridge and rolled oats, then you have to try this! Oh my gosh, how have I not done this before?
Steel cut oats are one of my favourite ways to enjoy oatmeal but I don't make them very often because they take so long to make. In fact they're usually a weekend thing if I get to make them at all. The problem is I'm usually too hungry to wait 30 minutes for breakfast.
That's where this make-ahead steel cut oatmeal comes in. It's been adding some welcomed variety to my steady breakfast routine of oats for the last 2-3 weeks. When Sunday rolls around I like to make a big batch of steel cut oats and divide it into individual servings so I we can enjoy it all week long for quick and easy breakfasts. In the morning I just add a splash of almond milk and reheat it in the microwave. Steel cut oats reheat very well. This saves so much time in the morning! It's also the perfect portable breakfast.
And I just can't get enough.
Make-Ahead Steel Cut Oatmeal
Prep Time: 3-5 minutes
Cook Time: 20-25 minutes
Keywords: how-to breakfast gluten-free vegan soy-free almond milk cinnamon steel cut oats maple syrup
Ingredients (Serves 4 (serving size approx.)
- 2 cups water
- 2 cups unsweetened almond milk
- 1 cup steel-cut oats (uncooked)
- 1 1/2 tablespoons maple syrup
- 2 teaspoons cinnamon
- pinch of sea salt
- 1 teaspoon pure vanilla extract
In a medium-sized pot, bring the water and almond milk to a boil. Add in the steel-cut oats, cinnamon, maple syrup, and a pinch of sea salt; stir and reduce heat to low.
Simmer on low uncovered, for 20-25 minutes, stirring every 5 mins or so, and scraping the bottom of the pan as you go. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.
Once the oats are creamy and tender, remove from heat and stir in vanilla.
Serve immediately or allow to cool before storing in air tight containers in the fridge. In the morning, add a splash of almond milk and reheat in the microwave.
This will keep for about 5 days in the fridge.
Enjoy the rest of the week and have a great weekend. I hope it's an extra delicious one!