Steel-cut oats are one of my grown-up food discoveries.
Do you have any of those? Things you didn’t know existed until you were living on your own? Some of my others include kale, quinoa, and nutritional yeast.
Growing up, I used to eat oatmeal as a comfort food—regular Quaker oats totally loaded with brown sugar, butter, and cream. But, now that I know more about food, I’ve come up with better ways to make oats taste just as delicious and comforting, but with much healthier ingredients.
I like steel-cut outs because they have a chewier, more toothsome texture than regular oats. They do take longer to cook, but it’s so worth it.
This is basically how I make oatmeal every time; it’s my favorite way to prepare it. And guess what? There’s no added sweeteners, no added fat, and it’s vegan and gluten-free! If you’re not privy to the banana secret to oatmeal, let me fill you in. Adding sliced banana towards the end of the cooking process makes the oats fluffier, and naturally sweetens them. I like to compliment the banana flavor with a bit of cinnamon, and a small pinch of allspice. I also like to add in some flax for the health benefits of the Omega-3s, and the nuttiness.
Another way to naturally sweeten your oats is to add in some dried fruit. I like currants because they’re small. When you add them in at the beginning of the cooking process, they plump up and get all sweet and juicy. I always top my oatmeal with some kind of fruit or preserves, and either nuts or granola for texture. I used strawberries here, but you can use whatever you have—even more banana!