Good morning/afternoon, friends!
As promised, a recipe. A recipe of perfect breakfasty proportion and satisfaction: overnight steel cut oats with almond butter and maple syrup. My husband and I enjoy this one at least a few times a week; it really powers our cycling and reading marathons (performed entirely distinctly from one another, of course.)
YA author Y. S. Lee posted a somewhat different version of this recipe over at Food52 some time ago. I’ve altered it according to my tastes, but check out the original at the link above and if nothing else, you’ll see that there’s a fair bit of leeway here in terms of ingredient proportions. I know my version is awesomeness itself; I suspect hers is too.
1 cup + 2 tbsp water
1 cup + 2 tbsp unsweetened almond milk
1/2 heaping cup steel-cut oatmeal
1 tbsp almond butter
1 tbsp maple syrup
In a 4-cup glass measuring jug, stir together the water, milk, and steel-cut oatmeal. Place in a large slow-cooker, add enough cold water to come at least halfway up the side of the jug. Switch on “low” and go to bed.
In the morning, stir in the almond butter and maple syrup. There might be a tablespoon’s worth of grain clumped together at the bottom of the glass jug; it is fully cooked, though, and needs only to be mixed in.
Top with fresh berries or chopped nectarines and apples, cinnamon, and flax meal, hemp seeds, or chia seeds. Serves 2 in our house, maybe 3 in yours. We REALLY like to eat.
2 Comments Add yours
Does the slow cooking really improve the texture?
On the uses of oregano: soups, chowders, pasta, salads and sometimes I just shove a wad between my cheek and gum and do my best baseball player impersonation.
I’m afraid I can’t answer that as I’ve never had steel cut oats not cooked in the slow cooker!
Chewing on fresh oregano sounds similar to what I imagine being punched in the neck would feel like.