Breakfast does not get better than this. One of my absolute favourite recipes and while it might be slap bang in the middle of a sweltering Perth Summer, it is so worth getting up while it is still cool to eat this. Trust me, the minute you get within 10m of the kitchen you’ll forget all about it being 6am because your nose will be leading the way. Glorious apple and cinnamon goodness! I challenge you to leave the house and workout, knowing that this is waiting for you at home – it would be an incredible reward. I bet you find it hard to leave the house though!
Steel cut oats are made by cutting the inside of an oat kernel (the groat) with steel blades. The groat is not rolled into the oats that we’re used to. It is a hard, chunky grain packed full of wholegrain nutrients. Being so chunky, they take a long time to cook.
I have never tried cooking it on the stove before, slow cooker seems an awful lot easier! Instead of slaving over the stove with a wooden spoon for half an hour, all you have to do is spoon it into a bowl!
I can normally pick up steel cut oats at my local health food store. Last time I think I found them at The Herdsman in Churchlands, but there is quite a few places online that you could get them from as well.
The best part about this breakfast? It is incredibly good for you! Healthy, nutritious, packed full of fruit and wholegrains, refined sugar free, dairy free, it will keep you full for hours. I suggest eating it outside in your garden, feet up, coffee, cool breeze, summer living and winter warming come together!
Serves 4 or 2 over 2 days.
1 cup Steel Cut Oats
1 1/2 cups Unsweetened Almond Milk (or Skim Milk but it will no longer be dairy free)
1 1/2 cups Water
1 tsp Cinnamon
2 medium Apples – red or green or both, diced into 1-2cm pieces
1 tbsp raw, organic Honey
1-2 tsp Mesquite Powder (optional)
1 tbsp LSA
1-2 tbsp of raisins, sultanas or cranberries (optional)
Optional toppings: Vanilla Greek Yoghurt (again, no longer dairy free), warmed Unsweetened Almond Milk, nuts, additional fruit, toasted coconut, chia seeds, cacao nibs, whatever tickles your fancy!
Grease the inside of your slow cooker (I used my small 3L for this) with coconut oil. DO NO SKIP THIS STEP. It’s not easy cleaning the slow cooker afterwards otherwise.
Mix all ingredients together in the slow cooker (except the additional toppings).
Cook on low for 7 – 8 hours.
Don’t worry if the bottom goes crispy – these are the best bits!
Don’t forget to tag me into your Instagram photos if you recreate my recipes!
@feedyoursoul_perth / #feedyoursoulperth