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Food Made Fresh: Blueberry Muffin Steel Cut Oats filled with the good stuff our bodies need - LubbockOnline.com

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Oats can be eaten in many forms, from ultra-processed instant oatmeal, to oat groats. I most commonly reach for rolled oats or steel cut oats.

Blueberries, cinnamon, and vanilla give this bowl of oats a satisfying taste while filling our tummies with top quality nutrition.

Less processing of the oat groat equals more fiber. Steel cut is a great way to go if that is what you are looking for. The flavor is the same as rolled oats and instant oatmeal. But the texture is chewier.

Fortify a bowl of steel cut oats with a couple more super foods and your body will be fueled in a way that will give you energy and nutrition like no other.

Fortify a bowl of steel cut oats with a couple more super foods, like blueberries, and your body will be fueled in a way that will give you energy and nutrition like no other.

For this recipe, I use the familiar flavors of a beloved breakfast for my family, blueberry muffins. We have eaten them especially for special holiday breakfasts many times.

Blueberries, cinnamon, and vanilla give this bowl of oats a satisfying taste while filling our tummies with top quality nutrition.

Larue

Blueberry Muffin Steel Cut Oats are filled with the good stuff our bodies need, especially going into a holiday season when we may not always make the best nutritional choices. But in fact, this dish is special enough that it could easily be a go-to recipe for Christmas brunch. Enjoy food made fresh!

Blueberry Muffin Steel Cut Oats

1 cup steel cut oats

2 cups water

2 cups unsweetened plant milk or dairy milk

2 cups fresh or frozen blueberries 

4 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Optional:  1 tablespoon ground flaxseeds

Toasted almonds or walnuts to top

Place steel cut oats, water, and milk in a 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Add blueberries, maple syrup, cinnamon, and vanilla extract. Gently stir to combine. 

Continue cooking over medium-low heat, stirring occasionally, for 20 to 25 minutes until liquid is mostly absorbed. 

Stir in flaxseeds, if desired. And top with almonds or walnuts to serve. Makes 4 servings.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

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