Oatmeal is one of the most popular breakfast in Northern America. I still remember those days when I used to grab my oatmeal breakfast from McDonald’s on my way to office. Oatmeal porridge is one of the healthiest breakfast option in many restaurants. But now I know how to make perfect creamy, yummy oatmeal at home with steel cut oats. The best part about this steel cut oatmeal recipe is that I can make whole batch ahead for a week; as I can reheat it in small portions on weekdays.
If you are haven’t tried steel cut oats; then I should explain that steel cut oats are also known as “power food”. Steel cut oats are excellent source of protein, fiber and other nutrients. The benefits of steel cut oats are more than there counterpart rolled oats. Steel cut oats are more flavorful, dense and chewy. Both steel cut oats and rolled oats comes from the same plant; but difference is in the way they are processed. Steel cut oats are never cooked and whole kernel is cut in order to produce fine slices. Whereas in case of rolled or quick cooking oats the kernel is steamed and then rolled . That’s why steel cut oats take more time ( 20-25 mins) to cook in comparison to rolled oats.
Steel cut oats are better in terms of flavor and texture in comparison to rolled or quick cooking oats but all of these have same nutritional value because both of these are made from whole oat groats.
This steel cut oatmeal recipe is kid friendly; my little one liked it very much and I think yours will too. Thanks to the fruity blueberry orange chia compote topping. This fruity blueberry orange chia compote topping boosts the nutrition level of oatmeal. You can also give a try to strawberry ginger chia compote topping.
- ½ cup steel cut oats.
- 1½ cup filtered water.
- ½ cup milk.
- 1 tsp unsalted butter.
- ¾ cup fresh blueberries.
- ½ mandarin orange (juiced).
- 2 tsp brown sugar.
- 2 tsp chia seeds.
- Take a skillet and melt unsalted butter in it over medium heat, add the oats and cook gently stirring occasionally for about 2 minutes, keep aside.
- In a large saucepan combine milk and filtered water, bring the water-milk mixture to simmer on medium heat now add oats to this mixture.
- Reduce the heat to medium low and continue cooking for about 15 minutes, stirring occasionally.
- In the mean time add ½ cup blueberries, orange juice and brown sugar to a small sauce pan. Place the pan on medium heat. Once it starts to bubble, reduce heat and mash the blueberries gently with a wooden spoon. Continue cooking for 2 minutes and add remaining ¼ cup of blueberries to the pan. Remove the pan from the heat and add chia seeds to the compote and keep it aside.
- Now check the oatmeal, continue to simmer the mixture until all the liquid is absorbed, about 5-7 minutes. Oatmeal will be creamy when it's done.
- Remove from heat , let it cool for few minutes. It'll thicken up more, now portion oatmeal into bowls and add blueberry orange chia topping. Serve immediately.
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