Hearty Steel Cut Oats

     I love steel cut oats! These oats are simply whole oat groats that have been cut into smaller pieces by a steel blade. They are chewier and less process than traditional rolled oats. Many people are reluctant to prepare steel cut oats because they take a long time, but if you plan ahead and follow my shortcut the night before, then you can reduce the cooking time. 

Hearty Steel Cut Oats

Serves 2 to 4

1 cup steel cut oats

4 cups of water

2 bananas, sliced

Fresh or frozen blueberries

Walnuts (or other nut of choice i.e.: almonds, pecans)

Agave nectar or pure maple syrup (to taste)

1. THE NIGHT BEFORE, bring steel cut oats and water to a boil in a saucepan.
2. Allow the oats and water to boil for about one minute. Make sure the water does not boil over.
3. After the mixture has boiled for a minute, cover and turn off the heat. Leave the covered saucepan on the stove until the following morning. Do not refrigerate.
4. In the morning heat the oats over medium heat and stir. Add more water if needed. You can also add soy milk or any other non-dairy milk (almond, rice, hemp). 
5. Continue to heat the oats for 5-10 minutes until hot and creamy.
6. Add agave nectar or pure maple syrup and mix into the oats.
7. Add in the blueberries and stir gently.
8. Spoon the oats into the bowls and top with walnuts and bananas.

For a different version of this recipe, leave out the blueberries and once the oats are cooked, sprinkle in some cinnamon, a little vanilla extract, and a pinch of nutmeg, and stir. Serve the oats into bowls and top with bananas, dates, and nuts. 

Kreamy Kamut

     Kamut is an ancient Egyptian wheat that has been cultivated since 4000 B.C. This recipe uses kamut flakes. It tastes great with diced fuji apples, dates, and walnut pieces. You can buy kamut flakes in the bulk section of a natural food store such as Whole Foods. 

Kreamy Kamut

Serves 2-4

1 cup kamut flakes
4 cups water
Agave nectar (to taste)
Dates
1 fuji apple
Walnuts

1. In a saucepan bring water and kamut flakes to a boil. 
2. Simmer over medium heat for about 5 minutes or until the kamut flakes are creamy and water has been absorbed. Stir occasionally. 
3. In the meantime, dice the apple and the dates. 
4. When the kamut flakes are cooked add the agave nectar and mix. 
5. Place the apples in two or four serving bowls and spoon in the kamut. 
6. Top with dates and walnuts. Or, if you prefer spoon the kamut into the bowls first and then top with the apples, dates, and walnuts as shown in the picture. 
7. Enjoy!

Oat Bran Breakfast

 This my absolute favorite type of oatmeal for breakfast. I was about to take in a huge spoonful when I remembered I had to take a picture. So pardon me if the picture is not so great. This oat bran is so good, I sometimes even feel like eating it for lunch and dinner. I always look forward to eating this in the morning. It is very easy to prepare and most importantly, it's good for you. I love how oat bran tastes with bananas and blueberries. You can also make it with just bananas or just apples and then add the toppings. There are so many different ways you can prepare this. I never get tired of having it.

Oat Bran Breakfast

Serves 2-4

1 cup of oat bran

1/4 cup old-fashioned oats (rolled oats)

4 cups of water

2 TBS agave nectar or pure maple syrup (or as much or as little as you wish)

dates (chopped)

2 bananas, sliced or 1 fuji apple, diced

walnuts

blueberries (optional)

A few sprinkles of cinnamon (optional)

1. In a heavy saucepan over medium heat combine the oat bran, rolled oats, and water. 
2. Bring the mixture to a boil and then simmer over medium heat, stirring constantly for about five minutes or until the oat bran mixture is creamy.
3. Add in the agave nectar or maple syrup. Sprinkle in cinnamon, if using. If you are using the blueberries you can also add them in at this point, or just top the oat bran with the blueberries. 
4. Slice the bananas or dice the apple, depending on which you choose to use, and divide evenly between two bowls.
5. Spoon oat bran on top of the bananas or apple. 
6. Top the oat bran with chopped dates and walnuts.
7. Enjoy pipping hot with a tall glass of freshly squeezed orange juice.

Banana Ginger Pancakes

     About once a month we treat ourselves to either a pancake or french toast breakfast. Here's a delicious pancake recipe we love to make from Dr. Neal Barnard's The Get Healthy, Go Vegan Cookbook (pg. 57). The recipe is made from scratch and is very quick and easy. When I first came across it, the combination of ginger and banana did not sound so appealing. I was wrong! These are our favorite pancakes.

Banana Ginger Pancakes

Serves 2-3

1 1/4 cups whole wheat pastry flour

2 tsp baking powder

1 1/2 tsp ground ginger

1/4 tsp salt

2 TBS agave nectar

1 1/4 vanilla soy milk (preferably low fat or fat free)

3 TBS unsweetened apple sauce

1 tsp vanilla extract

1 cup mashed bananas (about 2 bananas)

Vegetable oil cooking spray or Earth Balance vegan butter

Pure grade B maple syrup

1. Preheat the oven to 200 degrees. 
2. In a bowl combine the dry ingredients: flour, baking powder, ground ginger, salt.
3. In a separate bowl combine the wet ingredients: agave nectar, soy milk, apple sauce, and vanilla.
4. Mix the wet ingredients with the dry until just combined.
5. Add the mashed bananas.
6. Heat a skillet/pan over medium heat and coat with cooking spray or a little bit of Earth Balance.
7. Pour 1/4 of batter onto hot skillet. 
8. Flip the pancake when it starts to bubble on top and is lightly brown on the bottom. Pancake should take about 1-2 minutes to cook per side.
9. Place pancakes in an oven safe dish and place in oven to keep them warm as you prepare the remaining pancakes.
10. Serve pancakes topped with fresh strawberries, bananas, and sliced almonds.
11. Drizzle warm maple syrup on top and enjoy!

Recipe taken from  Dr. Neal Barnard's The Get Healthy, Go Vegan Cookbook (pg. 57).

Whole Oat Groat Porridge

     Nothing is better for breakfast than whole, minimally processed grains. This morning we enjoyed a delicious oat groat porridge topped with strawberries, bananas, and pecans. Oat groats can be found in the bulk section of most natural food stores such as Whole Foods. Oat groats usually take 1 to 1 1/2 hours to cook, but with a little planning ahead the night before cooking time can be cut down significantly.

Whole Oat Groat Porridge

Serves 2

1 cup whole oat groats

3 cups water

2 TBS agave nectar

1/4-1/2 tsp cinnamon

fresh strawberries

2 bananas

pecans

1. In a heavy saucepan heat 1 cup of oat groats and 3 cups of water. 
2. Stir and bring to a boil for one minute. Make sure oats do not stick to the bottom of the saucepan and that they do not boil over.
3. Turn off the heat and cover. Leave saucepan covered on the stove until the following morning. 
4. In the morning turn on heat and simmer oats for about 10 minutes until they are creamy and remaining water is absorbed. Add more water if needed.
5. When 10 minutes are almost up add the cinnamon and agave nectar. Stir to mix well. 
6. Spoon oat groats into bowls.
7. Top with fresh strawberries, bananas, and pecans.

This recipe also tastes great with fresh or frozen blueberries. They can be added on top as a garnish or added at the end of the cooking time and mixed into the porridge. Try topping the porridge with thinly sliced almonds or walnuts to change it up.