Description
A healthy oatmeal recipe is only as tasty as its toppings. This one is one of my favourites: flaxseed oatmeal topped with sweet peaches, blueberries and savoury almond butter. The best part? It's not just delicious, it's also super high in fiber. Win win.
Ingredients
Units
Scale
- 1 cup steel cut oats
- 2 cups of water
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 2 tablespoons of ground flaxseed
- 1 peach, sliced
- 1 cup of blueberries
- 2 tablespoons of almond butter
Instructions
- Add the steel cut oats and reduce the temperature to medium low to maintain a gentle simmer. Cook for 30 minutes or until mixture is very thick and almost all liquid is absorbed. Stir occasionally and reduce heat as needed to prevent burning on the bottom.
- Remove saucepan from heat and stir in mix-ins: vanilla extract, cinnamon and ground flaxseed.
- Let the oatmeal rest for 5 minutes before serving to allow it to thicken and cool to an edible temperature.
- Portion into bowls and add toppings: sliced peaches, blueberries, and almond butter.
- Sit down and enjoy!
Notes
- If you plan ahead, you can soak the steel cut oats the night before to reduce cooking time, increase mineral absorption and improve digestibility. I've shared instructions on soaking oats in the body of this post and in my Ultimate Guide To Soaking Grains.
- Store in fridge: in airtight container for up to 5 days
- Store in freezer: in airtight container for up to 3 months
Keywords: healthy breakfast, low sugar breakfast, breakfast bowls, almond butter, oatmeal recipes
