Sunday, July 14, 2013

Raspberry Overnight Oatmeal

I absolutely adore steel cut oats, and they are by far my favourite breakfast food.  They pack a ton of nutrients and to be honest, they just taste really darn good.  I truly feel like I'm eating dessert every time I'm eating this, which I love considering it's so healthy. 

Steel cut oats take on the flavour of whatever you serve them with, making them extremely versatile. Another recipe I love using steel cut oats (and also the most popular post on this blog to date) is the very first recipe I posted, Apple Pie Breakfast.  

I love that after assembling a few basic ingredients in your slow cooker right before bed, you'll wake up to a delicious smelling house and a tasty, nutritious, already-made-for-you breakfast.  

This recipe keeps really well in the fridge, and re-heats fairly decent making it an ideal breakfast for busy mornings. 

- 3 cups water
- 1 cup raspberry juice
- 1 cup steel cut oats
- 1/8 tsp sea salt
- 1 tsp coconut oil
- 1 cup raspberries
- 1/4 cup brown sugar

For best results: combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so if possible (you can also cook longer without stirring, just add an extra cup of liquid to the ingredients). 

Stovetop Directions
Bring water and raspberry juice to a rapid boil.  
Stir in oats, salt, and coconut oil - cook 2-3 minutes stirring frequently.  
Reduce heat and simmer for 15 minutes, stirring occasionally.  
Stir in brown sugar and raspberries, cooking for an additional 15 minutes.  
Remove from heat and let stand a few minutes before serving.  Sprinkle with brown sugar to taste.


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