Let’s talk breakfast. I’m not a breakfast food person unless it happens to be a traditional Jamaican breakfast which is made up of Ackee and Saltfish and green banana. I don’t enjoy pancakes, cereal, eggs, sausage, and all that stuff most people love! I’m usually the odd one out. I’ll eat Belgian Waffles, veggie omelettes, and bacon on the occasions where it’s my only option (when all my friends want to do brunch or when the hubby wants breakfast food).
I usually make myself eat something light like yogurt and fruits, or some type of smoothie because it’s the healthy thing to do. I’m branching out though, and trying a series of breakfast recipes that I can add to my very short breakfast list. This leads me to today’s recipe, Steel Cut Oats Toasted in Coconut Oil with Banana, Almonds, and Maple Syrup. These oats are made ahead of time and can be eaten throughout the week. These oats aren’t a bowl of mush and have a delightful oat flavor that the coconut oil just takes to another level. My favorite combination is unsweetened vanilla almond milk, bananas, almonds, a dash of cinnamon, and maple syrup. Feel free to create your own combination of flavors.
Photo’s by me
Steel Cut Oats Toasted in Coconut Oil with Banana, Almonds, and Maple Syrup:
2 TBS coconut oil
2 cups steel cut oats
4 1/4 cups of water
1/4 tsp vanilla extract
pinch of salt
Dash of cinnamon
Melt coconut oil in large saucepan. Add oats, and stir to coat. on Medium heat cook for a few minutes.
Add water and salt and bring to a boil. Simmer for 5 minutes, and remove from heat.
Ladle oats and water (there is still quite a bit of water left over) into glass jars. Cover with lids and let sit on your counter overnight (or about 8 hours)
In the morning you can add the serving size you’d like to a saucepan with a little bit of almond milk,
and heat it through. If you did single serving sizes you could warm it up in the microwave. Serve with almond milk, a dash of cinnamon, maple syrup, sliced banana, and almonds.