Oats are only as good as their toppings.
I call this everyday oatmeal, because this is most definitely my go-to oat recipe.
I flip back and forth from oatmeal and smoothies in the morning rarely straying from one of the two.
I don't particularly like spending a lot of time in the morning on my meal and this recipe makes it easy.
I'm not a major fan of my oats cooked in milk of any sort.
I prefer water as it gives more of a hearty texture to the oats rather than a slimy, slippery one.
But as always, you do you. If you aren't down for water, use your milk of choice. (I recommend cashew or coconut.
1/4 cup steel cut oats
1 cup water
1/2 teaspoon vanilla
1 teaspoon cinnamon
pinch of salt
1/2 cup berries, defrosted or fresh
drizzle of natural peanut butter
pumpkin seeds, garnish
1/2 banana, garnish
1. Pour water, oats, cinnamon and vanilla into a pot and cook on low-medium heat for 10-15 minutes. You can tell that they are done when they expand in size and there is no more liquid.
2. Add a pinch of salt and stir.
3. Add your oats to a bowl with the berries.
4. Top with a dollop of natural peanut butter, sprinkle of pumpkin seeds and banana.
5. Drizzle as much or as little maple syrup as you like.
- I usually take my frozen berries out of the freezer when I wake up in the morning and let them defrost
on the counter if I know I am going to eat oats. You can always nuke them quickly too. I normally don't
eat for a few hours so the counter defrost method works well for me.
- Toppings can be switched up however you like here.
- If you use old fashioned or quick oats, your oat to liquid ratio will be 1:2 (1 cup oats, 2 cups water). For
steel cut it will be 1:4 (1 cup oats, 4 cups water).
- This is a single serving, adjust accordingly.