I love oatmeal. It’s one of my favourite foods, and I eat it for breakfast almost every day. But I actually only recently introduced this hearty grain as a regular part of my diet.
I used to think that oatmeal was bland, boring, and I just didn’t like the texture very much. But when I was getting bored of my current regular breakfasts and was in search of a new morning meal, I decided to give the humble oats another chance.
One thing I decided to do was to try steel cut oats. Before this, I had only ever eaten instant oats. And as my Internet research revealed, the type of oat you use will influence the taste and texture of your oatmeal.
Steel-cut oats are known for their chewy texture and nutty flavour. In contrast, the instant or quick oats that I was eating are very soft and lose a lot of their texture when cooked. This is because they are flattened and pressed very thinly from their original groat structure. Some people prefer this less-textured version of oatmeal, but for me personally, I enjoy the chewiness of the oat grain.
So today’s oatmeal recipe uses steel cut oats, however feel free to replace them with rolled oats or quick oats if you prefer! It’s also worth mentioning that the processing of whole oats into rolled oats has very little impact on the nutritional value of this grain, which is great news for all oat-lovers alike.
Oatmeal provides sustained energy over the whole day, thanks to the high amount of complex carbohydrates it provides. It’s also a good source of protein, fibre, iron, and magnesium.
With peach season in full swing, it’s hard not to add some sliced peach to a breakfast meal or to have one as a snack or as part of dessert. The sweet peach flavour in this oatmeal is beautifully complemented with banana and cinnamon. And the addition of pumpkin seeds adds an extra crunch and a boost of zinc, which is important for many functions including immunity and energy production. You can also add other nuts and seeds to the oatmeal, including walnuts, hemp seeds, and sunflower seeds.
I hope you enjoy this delicious breakfast meal as much as I do!
1½ cup water
½ cup steel cut oats
¼ tsp salt
1-2 tsp cinnamon
nuts and seeds (optional)
- In a small pot, bring the water to a boil.
- Stir in the oats and salt, and allow to simmer for 20-25 minutes (or 5-7 minutes if using “fast cooking” steel cut oats).
- OVERNIGHT OPTION: After stirring in the oats and salt, turn off the heat and allow to sit on the stove overnight.
- Once the oats are cooked (or the next morning), mix in the cinnamon and divide between two bowls.
- Slice the peaches and banana into the each of the bowls.
- Sprinkle with nuts and seeds, if desired. My favourites are walnuts, pumpkin seeds, sunflower seeds and hemp seeds.
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