“Hope smiles from the threshold of the year to come,
Whispering ‘it will be happier’…” Alfred Tennyson
A box of steel-cut oats sat in my pantry for far too long. They kept staring at me, begging me to make something with them, but I avoided it. I am a bit intimidated by steel-cut oats. I know they are healthy, but they seem like too much work at 6:30 in the morning with two kids begging for breakfast and a dog whining to go out. This past weekend I decided to give them a shot. Maybe the new year motivated me or maybe the bitter cold, but either way I set out determined to make a tasty and hearty breakfast. I researched recipes and found one on the vegan food blog Oh She Glows. The recipe mentioned making it ahead and reheating them for up to 4 breakfasts. Perfect. The kids won’t touch it, but Bubba and I will have a hearty and healthy breakfast for two days? Sounds great!
Here are the very intimidating oats. I know that sounds crazy! I am so glad I gave them a shot. The oats are packed with fiber, protein and iron, so I feel good eating them. 1 cup will serve 4 people. If cooked properly the oats are creamy, warm and comforting: perfect for cold, gray winter days.
Nearly every morning we eat some sort of fruit with breakfast. This week it is pears. I found a recipe for poached pears by David Lebovitz. This recipe is so easy and the result is soft and sweet pears with just a hint of vanilla and cinnamon.
Seeding a pomegranate is difficult, but the Kitchn has a great tip that makes the whole process a lot easier and less messy. The seeds are a nice addition to the pears and chopped almonds. They add a little tartness which I enjoy.
The steel-cut oats taste best served immediately. If you want to save the oats for the next day; allow them to cool to room temperature and then transfer to an airtight container and refrigerate. When ready to eat, add a little milk and reheat in a microwave or on the stove. Give them a shot this winter. Your body will thank you!
Make Ahead Steel Cut Oatmeal with Poached Pears, Pomegranate Seeds and Almonds
recipe adapted from Oh She Glows
Ingredients for Oatmeal:
2 cups of water
2 cups of milk (I used 1 percent)
1 cup uncooked steel-cut oats
2 large bananas, mashed
2 tsp. ground cinnamon
pinch of salt
1 tbsp. ground flax seeds
3 tsp. vanilla extract
1/2 cup pomegranate seeds (optional)
1/2 cup chopped, raw almonds (optional)
Directions for Oatmeal:
Combine water and milk in a medium-sized pot and bring to a boil. Add steel-cut oats and a pinch of salt. Stir and reduce heat to low.
Stir in mashed bananas and flax seed. Simmer, uncovered, for 20-25 minutes, stirring occasionally.
When oats are creamy and soft, remove from heat. Stir in cinnamon and vanilla extract. Top with poached pears, pomegranate seeds and chopped almonds. Serve immediately. If making ahead, allow oats to cool to room temperature and then transfer them to an air tight container and refrigerate. When ready to eat, add a little milk and reheat in the microwave or on the stove. Enjoy!
recipe barely adapted from David Lebovitz
Ingredients for Pears:
2 cups of water
2/3 cup of granulated sugar
2 Anjou pears, peeled, cored and sliced
1 vanilla bean
1 cinnamon stick
1/2 cup golden raisins
Directions for Poached Pears:
In a medium sauce pan, heat water and sugar until warm and the sugar has dissolved. Add vanilla bean and cinnamon stick. Add sliced pears and keep water at a low boil for about 15-20 minutes. Remove from heat and allow pears to cool in the liquid. While still warm, add the raisins. When ready to use as a topping for the oatmeal, strain pears and raisins, reserving the liquid in a separate bowl, and add to the cooked oatmeal. Refrigerate any leftover pears in their liquid for up to 5 days. Reheat gently on the stove. Enjoy!
5 Healthy Breakfasts You Should Try in 2014
If you are a fan of smoothies, try Martha’s fruit and oat smoothie recipe.
Looking for a delicious gluten-free scone recipe? Head here.
I love pancakes and I don’t plan on giving them up now or ever. Brooklyn Supper’s buckwheat pancake recipe with poached clementine syrup is definitely on my list of recipes to try this year.
Tacos for breakfast? Head here for the super-food packed recipe.
I know I should eat more kale this month and maybe try a detox smoothie, but I want a muffin. This pear and hazelnut muffin looks delicious.