Overnight Steel Cut Oats (Hot or Cold)
"An easy, fuss-free recipe for overnight steel cut oats with little prep and a short cook time. Unlike the no-cook or slow cooker methods that can leave the oats either too chewy or gloopy, this technique yields oats with a nice blend of chewiness & creaminess. Steel cut oats are just as tasty eaten cold or reheated to piping hot, which makes them an excellent option for meal prepping healthy breakfasts the week ahead. {gluten-free with vegan options}..."
INGREDIENTS
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1 1/2 cups of steel cut oats (I use these gluten-free organic steel cut oats)
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purified water (enough to cover the oats by 2 inches)
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1 tablespoon of apple cider vinegar or plain yogurt
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1 1/2 cups of fresh purified water (not the stuff you used to soak the oats)
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1/2 teaspoon of salt (like sea salt, Himalayan pink salt, or kosher salt)
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2 tablespoons of butter or coconut oil
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2 tablespoons of real maple syrup
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1 tablespoon of chia seeds or hemp seeds (optional)
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1 teaspoons of cinnamon powder (I love Ceylon cinnamon a.k.a. "true" cinnamon)
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1/2 of a banana, sliced & quartered
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2-3 teaspoons of peanut butter, almond butter, or coconut butter
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extra cinnamon powder
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1/4 cup of frozen or fresh organic blueberries (I prefer frozen because they thaw and release juices)
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2 tablespoons of walnut or pecan pieces (or candied pecans)
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1 teaspoon of hemp seeds
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1 tablespoon of milk or nut milk
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1/4 cup of sliced organic strawberries (1-2 tablespoons of strawberry jam would also be yummy)
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1 tablespoon of milk or nut milk
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1 teaspoon of chia seeds
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large glass mixing bowl
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fine mesh strainer or cheesecloth
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medium saucepan with lid
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wide mouth 16 oz glass jars for meal prep storage (like Ball, Le Parfait, or Weck)
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