Steel Cut Oats with Berries & Caramelized Bananas
Growing up I never, not ever, liked warm cereal for breakfast!! I still don’t care for hot cereal that is mushy or the real sweet, instant stuff in a packet. But I have found a new love for hot cereal that has a bit of texture!
Steel cut oats, mixed with red quinoa or wild rice, with a little yogurt or half-and-half. Top it with berries and no honey or sugar is required. My favorite is to add frozen strawberries- there is something about the warm mixed with the cold that adds another texture dimension. Even my kids like it! They eat it with a touch of honey, but hey it beats the twinkee-packed cereals that I recently read about on a Facebook post, 26% sugar by weight, wowza!!
So now that I like hot cereal, I’m inspired to make it a little more instant. We’ve been talking about getting a rice cooker. I’m even more motivated to buy one after reading that you can make steel cut oats in a rice cooker and use the time-delay feature so it is all ready for you when you wake!! I’m sold and can’t wait to try our own version.
Until then, here is the old fashioned way.
1 cups Steel Cut Oats
1/2 cup Red Quinoa
4 1/2 cups Water
1/2 cup Milk/Cream/Buttermilk
1-2 Tbl Coconut Oil or Butter
Strawberries, Blueberries or both
Plain Yogurt or Half & Half
Other Toppings to your liking
Start the water boiling in a tea kettle. When almost boiling, melt the coconut oil in a large saucepan over medium heat. Once melted and heated, add the steel cut oats. Stir until coated with the oil and toast for 30 seconds to a minute, continue stirring. Add the red quinoa and stir. Poor in the water slowly and carefully and stir well. Reduce heat to medium-low to low to produce a simmer. Let simmer for about 20 minutes, stirring every five minutes or so, until mixture thickens. Be careful as it can stick to the bottom of the pan if you leave it too long. Mix in the milk and heat through for another 2-5 minutes. Take off stove and serve in bowls. Garnish with caramelized bananas and other toppings.
Slice banana into 1/2 slices, cut on the diagonal. Place 2 Tbl butter or coconut oil in a non-stick skillet over medium heat. Once foaming has subsided, lay banana pieces in pan and cook for about 4 minutes. The bananas will start to brown nicely. Do not let then burn. Turn them over in the pan and brown the other side. Lift out of pan and place on top of oatmeal/quinoa in bowl and add other desired toppings.