Made ya breakfast!
Tha best breakfast I’ve had in a long time. I mean besides eggs, bacon, grits and such.
The best weekday, quick, on the go, breakfast I’ve had in a long time.
Steel cut oats – love em? Hate em? I made them in the slow cooker once. Eh. I had the idea that they would be a lot chewier and not quite as… mushy (sorry) as regular oats. Slow cooker made them a bit mushy.
But soaked overnight with chia seeds and and enjoyed the next morning (and next, and next) – perfect texture! And perfect for the summer. I realize it’s almost fall now, but if you live in the south, we don’t really have fall so still super hot.
Several years ago, I got on a huge overnight oats kick. I would use regular oats, greek yogurt and water. I burnt out. Haven’t had them since.
Overnight steel cut oats are so different than my old version. The texture is chewier. They feel lighter (probably the absence of yogurt). And the flavor. Cinnamon-y, ginger-y, and not too sweet. I put very little honey in there, but feel free to add more based on your sweetness preference.
Try these overnight gluten free steel cut oats with chia seeds & goji berries – be creative with your toppings! Almond butter is a must though.
- 3/4 cup steel cut oats
- 3 tbs chia seeds
- 2 cups almond or coconut milk
- 1 tsp honey or more to taste (sub coconut sugar, maple syrup or stevia to taste)
- 2 tsp cinnamon
- 1/4 tsp ginger
- Pinch of salt
- Banana or other fruit
- Nut butter
- Goji berries
- Chopped nuts
- Coconut cream
- Flaxseed meal
- In a medium bowl, mix all ingredients except the optional toppings. Whisk/stir well, cover and refrigerate overnight or at least 6 hours. In the morning or when ready to eat, stir very well. Divide into two servings and top with your favorite toppings.
Steel cut oats idea adapted from The Kitchn