Makes 4 servings
1 cup steel cut oats
4 cups water
1 pinch salt
1 tablespoon cinnamon
2 tablespoons natural creamy peanut butter
¼ cup dried cranberries or raisins
3 tablespoons honey
¼ cup pumpkin seeds, toasted
Combine oats, water, and salt in an uncovered pot. Bring to a boil, and then reduce to a simmer. Oats can sometimes foam over the pot; if this happens, just add a small pat of butter. Once oats have simmered for 20 minutes, stir in the cinnamon, peanut butter, cranberries or raisins, and honey, and remove from heat. Serve oats topped with toasted pumpkin seeds.
Tips: I love this recipe, but it’s not always practical to make each morning. I usually make it on a Sunday, and eat throughout the week. This recipe can be made and stored for 3 to 4 days in the fridge. To reconstitute after refrigerated, just thin with water or milk of your choice, and microwave for 1 to 2 minutes. This way you can enjoy this healthy breakfast throughout the week.
Recipe Property of Robin Simpson.