Breakfast and I have a unique relationship. I always have to have it, but I don’t always have time for it.
I’ve talked [too] many times in the past on here about quick breakfasts, muffins, bars… I’ve also given you extravagant options like quiche… Smoothies also have a way of making it into the breakfast rotation… And now here I go with oats.
Call me breakfast indecisive?
I just like all breakfast foods (except sausage – yuck!) And I can’t stand to eat the same thing too many days in a row.
Or maybe it’s just that muffins are easier to grab on the way out the door on days when I need to spend ages blow drying my hair. And I have time for oats on days when I use dry shampoo. Yes, yes that’s it for sure. The joys of a morning commute. It’s a miracle my pants are on right side out some days.
Anyhow, last week before I got sick, I made these oats. I’ve been using the “whipped oats” technique for a few years now after seeing it everywhere on the blogosphere. If you’re new to whipped oats, you basically just whip thin slices of banana and chia seeds into oats just before they’re done cooking. The result is a really creamy bowl of oatey goodness. If you don’t have chia seeds, that’s fine. But they do help to create the texture, as well as add healthy fats to your bowl.
I also prefer to use irish or steel cut oats. Also a texture thing. I like my oats to have a little chew/bite to them. If you prefer rolled oats, that’s great too! Just don’t use instant oats. I’m not positive, but you’d likely end up with a big pile of oatey mush. Nobody liked mush.
So oats for breakfast it is.
Oh yeah, and they’re more fun to eat from a mug. Just sayin’.
Also, just to pump up your Monday morning – my friend Alyssa over at Gluten Free Muse is hosting a giveaway right now. She will be giving away a free magazine subscription for a year of your choice to NINE!!!!! lucky readers. Bonus, if you use an e-reader they have options for that too. Hop on over to Alyssa’s site to sign up. Ihopeiwin.Ihopeiwin.Ihopeiwin.
Toasted Pecan and Cranberry Steel Cut Oats
Cook Time: 10 minutes
Ingredients (2 servings)
- 1 t coconut oil (or other neutral tasting oil)
- 1/2 c raw pecans, roughly chopped
- 1 1/3 c steel cut or irish oats
- 1 1/3 c water
- 1 c milk (I used vanilla almond milk)
- 2 t cinnamon
- 1/2 t nutmeg
- 1/4 t cloves
- 1 banana, sliced thin
- 1/2 t vanilla extract
- 1 T chia seeds (optional, but recommended)
- 1 1/2 T brown sugar
- 1/4 c dried cranberries
Heat coconut oil in a medium sauce pan over medium-high heat
Add chopped pecans, toast the nuts 2-3 minutes until golden brown and fragrant
Add oats, water and milk, reduce heat to medium
Cook 4-5 minutes until water and milk are reduced and the oats are bubbling
Stir in spices, banana, vanilla and chia seeds
Whip mixture until the banana is “melted” and the oats are thick
Stir in brown sugar and cranberries