Steel Cut Oatmeal
When I was in Byron a couple weeks ago, one breakfast I had at a cafe was Steel Cut Oatmeal and it was one of the highlights of my trip! So thick, creamy and filling, it was probably one of the best breakfasts I had while in Byron!
So top of my priority list when I returned was to make my own creamy Steel Cut Oatmeal! And I am super happy with how this recipe turned out!!
You need to get your hands on some steel cut oats (I grabbed mine from woolies) and give these a try!
Why steel cut oats?
They are lower GI than regular rolled oats and also slightly higher fibre. Which means they keep you fuller for longer! I don’t think I can go back to rolled oats now after these because I just feel so much more satisfied.
Ingredients (serves 1)
1/3 cup steel cut oats
1/3 cup almond milk/water (I do half/half)
1/2 tsp vanilla extract
Dash of cinnamon
1/2 zucchini, finely grated (optional)
1 serve vegan vanilla protein powder (or any flavour protein you like)
Method
Add the oats and liquid to a saucepan and bring to the boil over medium heat. Once boiling turn down to a simmer.
Simmer for 20-25 minutes, until all liquid is absorbed and the oats are thick and creamy. Be sure to stir occasionally so they don’t stick to the pan.
In the last 5 minutes of cooking, add the grated zucchini if using and stir through.
Once cooked, remove from heat and stir through protein, vanilla and cinnamon. Pour into your serving bowl and top with your favourite toppings!