Bob’s Farm to Table: I’ve always preferred the heartier, nuttier flavor of steel-cut oatmeal over the more popular rolled oats. Less processed than “instant” oats, steel-cut oats are a whole grain that is rich in soluble fiber, leaving you feeling full longer. This recipe for simple, perfectly cooked oatmeal allows you to pick and choose what you would like to mix in or top your porridge with.
- 1 ½ cups water
- ⅓ cup steel-cut oats
- ⅛ teaspoon salt
- Bring the water to a boil in a small sauce pot over high heat.
- Stir the oats and salt into the water, and bring back to a boil.
- Reduce heat to low, and let simmer for 30 minutes. Do not stir. Serve immediately.
HELPFUL TIP: Steel-cut oats can be prepared ahead and refrigerated for breakfasts all week. They will thicken in the fridge, but can be thinned back out with a little water or milk.
Oatmeal Toppings
½ cup blueberries (40 calories)
½ cup sliced strawberries (30 calories)
½ cup raspberries (30 calories)
½ cup diced apple (35 calories)
3 tablespoons raisins (80 calories)
1 small banana, sliced (90 calories)
3 tablespoons chopped almonds (100 calories)
2 tablespoons chopped walnuts (100 calories)
1 tablespoon pure maple syrup (50 calories)
1 tablespoon honey (65 calories)
1 tablespoon dark brown sugar (50 calories)
¼ teaspoon ground cinnamon (1 calorie)
½ teaspoon vanilla extract (5 calories)
2 tablespoons half-and-half (40 calories)
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