Oatmeal is a staple at breakfast in our home. I love that oatmeal gives the girls a full belly before school without the sugar and blood sugar spike. The oatmeal is a slower burning carb and helps them make it till lunch time with a full belly and controlled energy. We love to add honey, berries, apples, raisins, coconut, almonds and even Enjoy Life Foods mini chocolate chips to a bowl for oats.
Personally I love GF Harvest steel cut and quick oats. We have been cooking a pot of steel cut oats each day with back to school. I have even cooked them up the night before and placed them in the fridge for a quicker morning start. GF Harvest is from a family owned farm in Wyoming and we love them. The family and the oats. The oats GF Harvest produces are gluten free and organic. They really care. The oats are produced under purity protocol and the fields are still hand walked for erroneous plants and grains.
Today’s recipe is a upgrade from the oats my Great Grandpa Doubet made every day. He would have a poached egg, a bowl of oats and bacon every morning. I remember seeing him eat this meal many times in my early years. All the stuff that makes you live to be over 100 years old.
- 3 cups water
- 3/4 cup coconut milk
- 1 tablespoon coconut oil
- 1 cup steel-cut oats (GF Harvest gluten free organic oats)
- ¼ teaspoon himalayan salt
- Optional mix-ins: ground spices like cinnamon, dried fruit like cranberries or chopped dates, toasted chopped nuts like walnuts, lemon or orange zest, etc.
- In a large saucepan, combine the water and coconut milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the coconut oil in a large skillet over medium heat. Once melted add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes.
- Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, stirring occasionally, until the mixture is very thick.
- Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat to simmer to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal will be very creamy when it’s done.
- Remove from heat and stir in any mix-ins that you’d like. Let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature.
- Portion oatmeal into bowls and add any toppings you’d like to portions that you intend to serve immediately. Let any extra oatmeal cool completely before covering and refrigerating for future breakfasts.
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