CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Oats can be eaten in many forms, from ultraprocessed instant oatmeal, to oat groats. I most commonly reach for rolled oats or steel cut oats.
Less processing of the oat groat equals more fiber. Steel cut oats are a great way to go if fiber is what you are looking for. The flavor is the same as rolled oats and instant oatmeal. But the texture is chewier.
Fortify a bowl of steel cut oats with a couple more super foods and your body will be fueled in a way that will give you energy and nutrition like no other.
For this recipe, I use the familiar flavors of a beloved breakfast for my family, blueberry muffins. We have eaten them, especially for special holiday breakfasts, many times.
Blueberries, cinnamon, and vanilla give this bowl of oats a satisfying taste while filling our tummies with top quality nutrition.
Blueberry-Muffin Steel Cut Oats are filled with the good stuff our bodies need, especially going into a holiday season when we may not always make the best nutritional choices. But in fact, this dish is special enough that it could easily be a go-to recipe for Christmas brunch. Enjoy food made fresh!
Blueberry Muffin Steel Cut Oats 1 cup steel cut oats 2 cups water 2 cups unsweetened plant milk or dairy milk 2 cups fresh or frozen blueberries 4 tablespoons pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Optional: 1 tablespoon ground flax seeds Toasted almonds or walnuts to top Place steel cut oats, water, and milk in a 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Add blueberries, maple syrup, cinnamon, and vanilla extract. Gently stir to combine.
Continue cooking over medium-low heat, stirring occasionally, for 20 to 25 minutes until liquid is mostly absorbed.
Stir in flax seeds, if desired. And top with almonds or walnuts to serve. Makes 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
