I’m trying to ditch the whole bagel-a-day thing because I really only like fresh bagels and that’s an expensive habit to have. Due to to this, I’ve ventured into the oatmeal walk of life, which is not something I’ve been fond of and I definitely didn’t grow up on it. I bought steel cut oats because I vaguely remember reading somewhere they are good for you, much better than other types of oats (who knows if this is true or not), and that stuck with me. So here we are – a cabinet with steel cut oats and nothing to do with them.
Then I found this recipe. Holy. Amazing.
First of all you let it cook overnight so when you wake up, it’s probably because of the smell and not even your alarm clock. Secondly, it’s incredibly easy to cook. It made four servings for me just like the recipe said, but it could easily be doubled.
- cooking spray, butter or coconut oil (for coating the slow cooker)
- 1 cup steel-cut oats
- 2½ cups water
- 1½ cups Almond Breeze unsweetened vanilla almond milk [I used Trader Joes Organic Vanilla Soy Milk]
- 1 cup chopped apple pieces
- 1 Tablespoon maple syrup + 5 drops of liquid stevia (or other sweetener of choice) [I used an extra swirl or two of maple syrup instead of stevia, or any other sweetener]
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- chopped nuts, nut butter, coconut sugar and/or dried fruit for serving
I let this cook for about 8 hours. I found the taste to be missing just a little pizzazz, so I tossed in an extra couple taps of cinnamon and a dusting of granulated sugar. It was so good that I had it for breakfast and the second part of my dinner. The leftovers are a
little thick very, very thick so you need to add some liquid when you microwave and mix it in well every :20 or :30 until it’s evenly heated. I added more vanilla soy milk (and cinnamon) but that’s just my preference.
These are pretty damn healthy, too: 266 calories, 48g carbs (yay pre-run meals!), 4g fat, 8g protein, 383g sodium, and 18g sugar. Most of the sugar comes from the apples (7g) and the soy milk (5g). Maybe next batch I’ll use an unsweetened almond milk like the original recipe called for and add a little extra vanilla extract, which would reduce the sugar to 13g.
My next batch (which I might make tonight…) is going to be with pumpkin because I have some leftover from all those bars and bites. Actually, I’m going to go make some more right now for tomorrow morning with my own off the top of my head recipe. If it rocks, you’ll see a post about it tomorrow. If it sucks, you won’t! Ah, the perks of scheduling posts many days in advance!