You know those days when you wake up early in the morning and it’s cold and gray outside? Well that’s what I (and the rest of Toronto) had the pleasure of waking up to this morning. It honestly looked like winter outside. I checked the weather channel and sure enough the view from my window didn’t lie. It was 1 degree celcius outside – yuck. These are the mornings when I want something warm and nourishing in my belly.
Steel cut and cooked on the stove of course! No instant packets for this girl. Besides, have you ever read the ingredient listing on some of those packets of instant oats? Not pretty. And the sugar is usually high enough to make anybody’s blood sugar cringe in fear.
Oats that you cook on the stove are magical because they have such a wide array of health benefits. They are high in complex carbs so they provide you with sustained energy throughout the morning while providing you with a healthly dose of fibre, B vitamins and a decent amount of minerals (iron, magnesium, zinc, potassium, manganese, calcium and copper).
I eat oats regularly in the fall and winter so I’m constantly playing around with different recipes so I don’t get bored. Here’s what this morning’s recipe looked like.
Recipe – Banana Sunflower Oats
1/2 cup of organic steel cut oats (I use Bob Red Mill’s)
1 1/2 cup of water
1/2 banana (ripened is better)
1/4 cup of raw organic sunflower seeds (preferably soaked the night before if you have the time to improve digestibility and remove enzyme inhibitors)
1/2 tsp of cinnamon
1/2 tsp unrefined coconut butter (optional)
1/2 tsp (or to taste) of raw unpasteurized honey (optional)
Bring water to boil, add oats and reduce heat to a simmer. Once most of the water has been absorbed and the oats have thickened, remove from heat and add banana, sunflower seeds, cinnamon, unrefined coconut butter and give it a good stir.
Pour into bowl and drizzle with raw honey.