- 2 cups water
- 1 cup coconut milk
- dash of salt
- 1 tsp. vanilla extract (or almond extract sometimes)
Bring to a boil in a saucepan on the stove. Then add:
- 1 cup steel cut oats
Return to a boil, reduce heat and simmer for about 10 minutes, and then add:
- 1 cup mixed frozen berries
Bring the heat up slightly until it’s boiling again, and reduce heat, Cover, and simmer again and cook for 10 more minutes. Makes 4 servings. This can be put in the fridge and portioned out for several mornings in a row- which is what I do!
You can of course do this with rolled oats, or even quick oats in the microwave. The dietitian for Quaker, Dave Grotto, said gram for gram the nutrients are the same. The difference is, When you eat steel cut oats or oat groats as opposed to rolled or quick, they can be:
- More satiating (you’ll be full quicker, and stay full longer)
- Will not be absorbed as quickly as rolled oats or quick oats (less impact on insulin)
Below is instant oats, and steel cut oats. Both came from an oat groat, but the steel cut oats have been chopped in half, while the rolled oats have been steamed and sent through a roller.
Oatmeal is a healthy, inexpensive, shelf stable product that should be a staple in every household! For tons of great oatmeal recipe ideas, check out Kath’s, Ode To Oatmeal!
Your turn, Do your kids eat Steel Cut, Whole Oat Groats, Rolled, or instant?
The Wyman’s frozen berries I used in this oatmeal was provided to me by Kid Kritics, and they were AMAZING!! The package said the berries were from Maine. They were super sweet (without any sugar in them of course), and perfectly ripe!