Steel-cut oats, know em’? If you don’t, I hope you introduce your palate soon. Essentially, an oat is an oat. The difference is in its shape. All oats start from something called an oat groat. When they’re cut into smaller pieces, they’re called steel-cut oats. When they’re flattened, they’re called old-fashioned oats. They both have the same health benefits: they can improve digestion, are rich in antioxidants, help lower cholesterol, balance blood sugar, are full of iron and magnesium, and are a good source of protein. They’re also high in fiber.
Because steel-cut oats are fatter, they take longer to cook, but I guarantee they’re worth it. I hardly eat old-fashioned oats anymore because I love the thicker texture. The best analogy I can give is, steel-cut oats are like eating pasta al dente. They’re more firm and require a little more bite. Get it? All that, and they have a slightly nutty flavor.
When it comes to mix-ins and flavor combos, the options are endless. You can use any fruits or berries (fresh or dried), any kind of nuts or seeds (like flaxseed or chia seeds), peanut butter, chocolate, or coconut. Heck, if you’re feeling crazy, you could even mix in a pancake and syrup if you’d like. But that depends on how spiked your mimosa is.
This, right here, is my favorite combo. I love to flavor the oats with cinnamon and nutmeg. Then I crush up some almonds to give it a little crunch. Fresh blueberries are one of my favorite fruits, and I couldn’t imagine the bowl without them. Then that drizzle of honey sweetens everything up.
Oats are relatively cheap, and the best part and the only way I make them is you can make a big batch to reheat the whole week. Easy, quick, real-life mornings packed full of nutrition.