I can't really take credit for this recipe because it's a combination of one recipe I already love (these make ahead steel cut oats from Oh She Glows) and a new recipe (Morning Glory Oatmeal) from another blog I love, Dishing Up the Dirt. It was so good that I just had to share with you all. I recommend making a batch of these on Sunday so that you have a grab-and-go healthy breakfast option throughout the week. These also make for a great late night (healthy) snack before bed!
Lets quickly break down the difference between steel cut oats, rolled oats and quick cooking oats. While they all contain whole grain oats the main difference is in how the grain is processed. Rolled oats steamed, rolled (to give that flat/flake appearance), steamed again then toasted. Steel cut oats are made from oat kernels that have been chopped into thick pieces. Quick cooking oats are rolled oats pressed even thinner to allow for a quicker cooking time.
If you've ever had someone tell you that steel cut oats are better for you what they're really trying to communicate is that steel cut oats take longer to digest than their rolled oat counterpart. This is because it takes digestive enzymes longer to get to the starch inside the big piece of chopped steel cut oat vs. the thin flakes of rolled oats. Hence, steel cut oats rank lower on the glycemic index (GI) meaning a smaller spike in blood sugar (this is a good thing). Foods that rank higher on the GI cause a larger spike in blood sugar and if consumed often (especially by people who are genetically susceptible) can lead to insulin resistance and/or metabolic syndrome.
OK, so now that you know your oats lets stop talking and get to cooking!
Serves 2-4 (I had enough for 4 breakfasts + some for toddler)
1 cup steel cut oats
2 cups water
2 cups almond milk (or nondairy milk of choice)
2 ripe bananas mashed
1 cup shredded carrots
1/3 cup raisins
1/3 cup shredded unsweetened coconut
1/4 cup chopped walnuts
1 Tbs almond butter (or nut butter of choice)
1 Tbs ground flax or Chia seed (or 1 Tbs of each)
2 Tbs pure maple syrup
1-2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 pinch sea salt
1) In a medium saucepan, bring water and milk to a boil. Stir in oats, mashed banana, raisins, carrots, almond butter, ground flax and the spices (ginger, nutmeg, cinnamon). Reduce heat and simmer uncovered for 15 minutes, stirring every 5 minutes or so. Oats should be chewy when cooked.
2) Once oats are cooked through, remove from heat and add in vanilla, maple syrup, walnuts, coconut and a pinch of salt. Stir well to combine.
3) Serve warm adding a bit more almond milk to reach desired consistency and an extra sprinkle of shredded coconut on top.