Many of my clients ask me about healthy alternatives to try during their pregnancy to not only keep fat intake and coloric intake at a low but to increase the nutritional value of a meal. One of our favorite meals in the Hansen house is steel cut oats. As many of you know making steel cut oats in the morning can be time consuming so I would like to share a simple tip. Instead of cooking your oats completely (35-45 minutes) during your morning rush you can simply bring them to a boil and simmer for 5 minutes the night before, remove them from the burner and let them chill in the refrigerator throughout the night! When you wake in the morning you can reheat them...preferrably on the range and not in the microwave. You can also enjoy them as a cold porridge which is surprisingly yummy!
I have adapted a recipe from The Oh She Glows Cookbook written by author Angela Liddon. I find this to be one of my favorite ways to enjoy cold or hot steel cut oats without a great deal of fuss. In Angela's recipe she uses whole gluten-free rolled oats which is even simpler than my adaptation; ommitting any cook time! My children prefer steel cut oats (win win) but feel free to try both recipes and see what works for your busy family.
1 cup of steel cut oats
4 cups of water
1 1/2 cups of almond milk
1/4 cup of chia seeds
1 large banana, smashed
1/2 teaspoon ground cinnamon
The night before simply bring the steel cut oats to a boil in water then simmer for 5 minutes. Once complete remove from range and stir. There will be liquid remaining! The liquid is necessary for the oats to soak up throughout the night. To this I add the almond milk, chia seeds, smashed banana, and ground cinnamon. Gently stir; cover the pot and place in refrigorator for the night. In the morning I simply stir the oat mixture to combine ingredients and reheat on the range adding a splash of almond milk if necessary. I enjoy my oats cold so I separate the batch leaving my portion aside and reheat the remaining for my children. If you are the only one in the house enjoying this recipe you can divide the oats into small glass containers or jars for individual servings throughout the week and eat it cold or add a touch more almond milk and reheat on the stove.
In the morning to my portion I may add berries or peaches, almonds or granola and a touch of agave. After warming the oats for my children they will add berries and honey. Very simple, full of nutrition and very tasty.
Angela's recipe includes the use of gluten-free rolled oats instead. What makes this very simple is elimanating the need for cooking your oats at any time. The idea is to enjoy a RAW diet which has many benefits. So simply substitute the steel cut oats for 1 cup of gluten-free rolled oats. The night before combine oats, almond milk, chia seeds, banana, and cinnamon. Stir, cover and refrigerate overnight to thicken. In the morning add your serving options of fruit, nuts, granola and sweeter; ENJOY!
(my children do not like the runny consistency which is why I use the steel cut oats; you can add 1 tablespoon of chia seeds and place back in refrigorator to thicken up)