Mike's Favorite Steel Cut Breakfast Oats

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.
Servings
4 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

  • 1-3/4 cups Water
  • 1/8 tsp Sea Salt
  • 1/2 cup Steel Cut Oats or Organic Steel Cut Oats, toasted and cooled
  • 1/2 cup Cottage Cheese
  • 1 Bananas ripe, medium-sized, mashed
  • 2 Tbsp Almond Butter
  • 2 Tbsp Flaxseed Meal
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Nutmeg
  • 1 cup Blueberries (or substitute another fruit)
  • 1 Tbsp Slivered Almonds toasted
  • 1 Tbsp Brown Sugar (more or less to taste)

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.

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