Mike’s Favorite Steel Cut Breakfast Oats

Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill. Gluten Free*, High Fiber, Soy Free.

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Rating: 5
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Servings 4people
Submitted By Mike Schrankel
Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 4people
Submitted By Mike Schrankel
Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Bring water to a boil. Stir in salt and oats. Return to boil. Reduce heat to a low simmer and cover. Stir at 8 minutes.
  2. At about 17 minutes, check for desired texture (I like al dente). If texture is good, fold in the cottage cheese, bananas and almond butter. Let sit, covered and off heat, for 3 minutes.
  3. Add the flaxseed meal, cinnamon, vanilla and nutmeg. Stir gently to combine.
  4. Gently fold in the fruit and top with brown sugar and slivered almonds.
Recipe Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac friendly.

Products Used in this Recipe
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