I feel like every food blogger should have a couple good oatmeal recipes on their blog. Currently I only have one– my Peaches & Cream Cheese Oatmeal Bake that I’ve made a couple times for brunches. It’s old-fashioned oats, cream cheese, and chopped fresh peaches, baked and served warm. It’s very delicious– but very high in calories and takes a long time to prepare!
Steel cut oats are probably my favorite way to eat oatmeal. I grew up eating instant oatmeal out of packets– the maple brown sugar ones. They’d always spill out of the bowl while cooking (biggest pet peeve ever??) and the instant packets are high in added sugars.
Steel cut is more like a porridge– creamy, smooth, and tastes great with so many toppings. Even though it does take 20 minutes to cook, it lasts for days in the fridge without losing its texture! There’s so many benefits of including oats in your diet. When I eat oatmeal for breakfast I tend to eat better throughout the day. That’s satiety for ya!
[Tweet “Check out this filling breakfast idea– steel cut oats w/ raspberries & banana! via @zenandspice”]
This recipe is easy and OMG good. Steel cut oats are cooked in milk, and mashed bananas, raspberries, honey and vanilla are stirred in at the end. It’s creamy, banana-y, sweet, and so filling. Just one cup of these oats and I’m good until lunch!
Here’s the recipe for Raspberry Banana Steel Cut Oatmeal:
- 1 Tbsp butter
- 1 cup steel cut oats
- 2 cups reduced fat milk
- 1 cup water
- pinch of salt
- 4 packets of Stevia
- 1 pint fresh raspberries
- 2 ripe bananas
- 2 tsp honey
- 1 tsp vanilla
- Chia seeds for topping
- Heat the butter in a pot over medium heat. Add the oats and toast for 2-3 minutes.
- Add the milk, water, salt, and stevia. Reduce heat to low and simmer for 20 minutes, stirring often.
- Meanwhile, use a fork to mash the bananas and raspberries together in a bowl. Stir in the honey.
- Remove from the heat and add the banana raspberry mixture, and the vanilla.
- Top with chia seeds and enjoy!
- Stays good in the fridge for 2-3 days. You may have to add a splash of milk to thin, as it will solidify some in the fridge.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!