If you don’t have a pressure cooker, you can use this stove-top steel cut oats recipe!
This is such a fun recipe!
I have gone from someone who refuses to eat breakfast, and I’ve blogged about that extensively, to someone who actually loves breakfast and needs to eat in the morning! There’s something so yummy and filling about steel cut oats. They’re a meal that will stick to your ribs.
That’s in the idiom dictionary, you know. Stick to your ribs.
stick to one’s ribsFig.[for food] to last long and fortify one well;
[for food] to sustain one even in the coldest weather.
This oatmeal oughtto stick to your ribs. You need something hearty on a cold day like this.
I don’t want just a salad! I want something that will stick to my ribs.
The phrase — meaning filling and satisfying, enjoying one’s food — goes back to at least 1603: “Some one…that offred her such Kindnes as sticks by her ribs a good while after.” Wilson, The Bachelor Banquet. “Facts on File Dictionary of Cliches,” second edition, edited by Christine Ammer, Checkmark Books, New York, 2006. Page 410.
HERE’S WHY IT’S HEALTHY
Not only are they one of the healthier breakfast cereals, they also have a high level of complex carbohydrates and soluble fibre which give you that “stick to your ribs” sustained fullness and energy. Soluble fibre has been proven to reduce cholesterol levels and slow down the energy release keeping you feeling fuller for longer. Oats contain 10-15% protein and a good mix of the B vitamins. Oats also contain decent amounts of iron, magnesium, manganese, calcium and copper.
Strawberries have the highest amount vitamin C, iron, and potassium than the other berries. They are also rich in manganese which is essential for bone health and metabolism. Strawberries get their colour from a flavonoid group called anthocyanins, these flavonoids often exhibit anti-oxidant and tissue supportive and protective properties.
Steel Cut Oats with Roasted Strawberries
- 1 1/4 cups steel cut oats
- 2 cups water
- 2 cups milk I used almond
- coconut oil - to grease pressure cooker bowl
- 1 cup coconut milk kefir or milk kefir
- 2 cups strawberries
- 2 tbsp brown sugar
- puffed kamut optional
Preheat the oven to 400f.
Grease the pressure cooker bowl well with the coconut oil - then add the steel cut oats and saute, stirring frequently, for 5 minutes or until they darken slightly and give off a nutty smell.
Add in the water and the milk. Set to high pressure and cook on high for 11-13 minutes - longer makes for creamier oats - allow oats to release pressure naturally.
Meanwhile, layer the strawberries in a shallow baking dish and sprinkle the brown sugar on top. Bake at 400f for 20 minutes untouched.
When oats are done, spoon them into single serve dishes - I used 4.
Top with 1/4 cup each of milk kefir, and then a quarter of the roasted strawberries and their juice.
Garnish with puffed kamut, if desired, immediately before serving.
Keeps well in the fridge for up to 2 days!