Entries in Whole grains (37)
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!
Whew, it's been far too long since I posted a new recipe.
Long time no talk!
Are you down for some clean eating breakfast cookies?
First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!
Let's talk about breakfast.
Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.
These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.
I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.
Flourless Breakfast Cookies
Cook Time: 12 minutes
Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie
Ingredients (12 cookies)
- 3 ripe bananas, mashed (about 1 cup)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut, toasted
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins
Preheat your oven to 350˚F and line a large baking sheet with parchment paper.
Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.
Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.
Bake for 12 minutes until golden brown around the edges.
Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.
The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.
Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g
I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.
Until then, happy breakfasting and keep it clean and unprocessed!