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Healthy Breakfast: Steel Cut Oats Made Easy


Did you know January is National Oatmeal Month? Neither did I until a couple days ago... Apparently we consume the most oatmeal during the month of January. 


I’ve always been a fan of oatmeal, but until recently I had never tried steel cut oats because of the longer cooking time. No wonder instant became so popular! However, with all the added sugar & other garbage in it, it pretty much negates the healthiness.


While I was visiting my brother in the Outer Banks for Thanksgiving, I picked up a copy of Cook’s Illustrated magazine. Actually, about six different copies!


What I like about this magazine the most are the articles written about how the featured recipe came about. The authoring chef writes all about the test runs- what works & what failed miserably.


After reading about this particular chefs trials & tribulations on how to reduce the cooking time of steel cut oats, I decided I’d give it a go.


Typically, this style of oatmeal can take 45 minutes or more to cook on the stove top. The chef cut the time significantly by placing the oats in boiling water then letting them soak overnight.


In the morning, add some more liquid (water, milk, milk substitute) and you’ll only need to cook them for 7-10 minutes. A delicious, healthy win!


I added mashed banana, a little real maple syrup & sprinkled cinnamon on top. Next up is banana coconut. Below is the recipe from Cook’s Illustrated online.


I asked some of you on the Facebook page how you like your oatmeal & loved reading your responses! From fruits, fresh & dried, to simply sweetened with brown sugar or honey, to extra goodies like chia and flax seeds- you guys gave me more ideas to try, thank you!


Banana Coconut Steel Cut Oatmeal
Serves 4

3 cups water
1 cup steel-cut oats
1/2 teaspoon salt
1 cup coconut milk
1/2 cup sweetened shredded coconut, toasted
2 bananas, cut into 1/2-inch pieces
1/2 teaspoon vanilla extract


Bring water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.


Stir coconut milk into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir in shredded coconut, bananas, and vanilla; serve. (The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, thin the oatmeal with boiling water.)


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