I’ve done it. I’ve found a new weekday breakfast (and managed to get a blog post up in January). Anyone that knows me, I’m a creature of habit, same breakfast Monday thru Friday. Whole soaked and sprouted grains with cinnamon and toasted mixed nuts and seeds. Oatmeal with natural peanut butter and maple syrup on the weekends, yummy. That and a green smoothie, I’m good to go.
I love oatmeal and whole oats. Oatmeal is a bit of a pain at work though because you have to add the hot water, cook it and then you’re left with a messy bowl after. The sprouted cooked whole grains (kamut, spelt, soft wheat etc) are great because you can make a weeks worth at a time. It freezes, it packs well, there’s no water required and they don’t clump, but a spoon and bowl are required. See my post about Kamut for Breakfast from awhile back. If you practice or workout in the morning, you probably eat when you get to work or school so it makes for a rushed breakfast before meetings or class (or you eat in meetings if you have tolerant colleagues, I do ;-)).
In November’s Alive magazine there was group of recipes that featured oatmeal. One recipe looked like cooked oatmeal in a muffin wrapper, I was intrigued. I tried it and it is now my go to breakfast. They are filling and nutrient dense. Here is the original recipe, I skipped the compote and made a few edits based on my experience and likes. I’ve made these every week since. They take no time at all.
Muffin Size Steel Cut Oats
- 1 cup Steel Cut Oats (soak them in filtered water overnight in the fridge and then rinse and drain them)
- 1/2 cup Oat Bran or Spelt Flour (I’ve tried both, I am sure you could try a GF flour of some sort)
- 1/2 cup or more of chopped Walnuts (I’ve added pecans as well)
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1/4 tsp Sea Salt
- 1 Tbsp Coconut Sugar (I added this to original recipe, they were a bit bland)
- 2 Free Range Eggs (you could try the flax meal egg substitute for vegan)
- 1/2 can of Pumpkin Puree, about 1 cup (use the unsweetened plain one)
- 3/4 cup unsweetened Almond or Soy milk
- 2 Tbsp Maple Syrup
Pre-heat oven to 350 degrees. Mix dry ingredients together (drained oats, oat bran or spelt flour, walnuts, nutmeg, cinnamon, salt and coconut sugar). Whisk the wet ingredients together (eggs, pumpkin, milk, maple syrup). Mix the wet with the dry. Line a regular sized muffin tin with muffin papers (I prefer this over greasing them because they are easier to pack to work). Put in the oven, middle rack, let bake for 25-30 min. The recipe called for 20 min or until set. The first time I made them, liquid was still bubbling out of them at 20 min, I was really skeptical. I ended up baking them for 30 min and they turned out, but a bit dry. Now when I make them I bake for 25 min and then cool, in the muffin pan, for 15 min to finish setting. Remove and put on cooling rack. They sweat a little, so they need to be on a cooling rack. Freeze half, fridge the other half and take two to work a day (along with your green smoothie).
– I haven’t tried this yet, but I will experiment with ripe bananas and home-made apple sauce. Might need to adjust the amount of oat bran to soak up extra liquid from the apple sauce.
– I freeze the other half of the canned pumpkin. Put the lid back on the top of the pumpkin and freeze. Take out hours before using to defrost. You’ll need to drain the pumpkin a bit to rid some of the liquid. Or, just make a double batch with a can of pumpkin and freeze them. They freeze great!
– If you try alternatives, let me know!!!
Eat well, Be well,