Advertisements

food: coconut steel cut oatmeal

this is a pretty long overdue post… i actually drafted this back in february and just didn’t get around to finishing it.
but, i did definitely want to share the recipe with you all because i thought it was a good one…

eating breakfast is an ongoing struggle for me.  i know its important, but i also know that laying in my bed until the last possible moment is important a lot of days too.
and because i know that productivity first thing in the morning isn’t a consistent strength for me, i have been working on ways to make it easier on myself.

juicing has been a big help for me.  i make juice the night before for the next morning, sometimes for 2 days… and i clean the juicer, put everything away and just have to grab a juice on my way out the door in the morning.
but honestly (and maybe TMI),  my insides can’t handle juice every day of the week.  its also a lot of sugar and so i try to juice two or three times a a week and thats it.

and i’m really breakfast picky.  my stomach is sometimes demanding and finicky in the morning.  i generally don’t like sweet breakfasts, it has to be savory… and in the past, the more carbs the better.  and i don’t love eggs.  so i’m a tough customer when i’m in a rush.

i came across this recipe for steel cut oatmeal that can be premade and reheated and decided to give it a shot.  i was pleased with the results…

20130204-164834.jpg

Here’s the recipe I was working from:

  • ½ cup unsweetened coconut, toasted lightly
  • 1 cup steel-cut oats
  • 1½ cups water
  • 1½ cups coconut milk (canned)
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons sugar or preferred sweetener (optional) {i used maple syrup}
  1. Place steel-cut oats, water, coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
  2. Stir in vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
  3. Spoon into individual bowls and sprinkle with toasted coconut. Serve.

*I made a few changes (of course) as follows:
– used a carton of So Delicious Coconut Milk drink instead of the coconut milk from the can & water.  It worked with no problems.
– I also stirred in a spoonful of chia seeds during the cooking process to add some extra goodness.
– and i didn’t toast the coconut because i’m lazy.
– for the “sugar” i used maple syrup.
– oh, i also added a pinch of cinnamon.

instead of serving right away, i put it into 1 cup mason jars, let cool and refrigerated until i was ready to enjoy.  (made 4 jars)

and then it’s as simple as removing the lid (metal bad) and microwaving for a minute until its heated through.
ta-da!

20130204-164901.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: