I’m always looking for ways to get nutrients into my children at breakfast. Here is a lovely weekend recipe. I say weekend because the steel cut oats take 1/2 an hour to cook before the nut milk is added. We use GF oats. To save time you could always use rolled oats and skip the 1/2 hour simmer, adding the milk and follow the recipe from there.
- For the whole family I used 1 1/2 cups of steel cut gf oats.
- In a pan I added these to 4 1/2 cups of filtered water and a generous pinch of Himalayan salt.
- I let this boil and then simmer for 1/2 an hour.
- Meanwhile, I soaked a cup of macadamias in water. This was to make nut milk to add to the oats once they are cooked. You can use other nuts, but macadamias don’t require a lot of soaking time. If you have none handy I would suggest a large tbsp of nut butter and a cup of water blended to use as milk.
- Once the oats look ready, leave the pan on minimum heat and blend the macadamias with 3 cups of water adding 1 tsp vanilla essence or paste and 1tbsp maple syrup.
- Add 1/2 to 1 cup of this milk to the oats. Store the rest in an airtight jar. This will keep for 3 days in the fridge.
- I added 3 tsp of activated chia seeds. I always have some ready to go in the fridge but you could add non activated ones at the start and cook them with the oats.
- Make a topping by mixing 1tbsp tahini and 1 tbsp maple syrup
- Plate the oats with tahini maple topping, some raw nuts and a sprinkle of raw cacao on top. I don’t add anymore sweetener but you could add banana to sweeten or more maple syrup.