Steel cut oats, also known as Irish oats, are my absolute favorite when it comes to oatmeal. They are coarser in texture compared to the rolled and instant varieties, and have a chewier consistency overall. The only downside to them is that they take about 20 minutes to make. I am not sure about you, but typically the last thing I want to do in the morning is spend 20 minutes cooking myself breakfast. Thankfully, steel cut oats can be made the night before since they save incredibly well. Just add a little almond milk or water to reheat, and voila, back to easy, 5 minute breakfast.
This blueberry almond butter crunch recipe is so decadent, it tastes like dessert. Seriously, it’s that good, and what’s even better is that it is all good for you. With no artificial ingredients, dairy or gluten, it is the perfectly filling, healthy breakfast you have been looking for.
- 1 cup steel cut oats (I use Bob’s Red Mill Organic Gluten Free)
- 1/4 tsp salt
- 3 cups water
- 1 Tbsp almond milk
- 1 Tbsp. raw almond butter
- 1 tsp. raw natural honey
- 1/4 tsp. cinnamon
- 1/4 cup blueberries; fresh or thawed frozen blueberries
- 1/4 cups raw almonds; crushed
- Sprinkle of cinnamon on top
- In a medium-sized pot, bring 3 cups of water to a boil with 1/4 tsp salt.
- Stir in 1 cup steel cut oats and return to a boil. Reduce heat to low and cover. Simmer for 20 minutes.
- In a small bowl, combine almond milk, almond butter, natural honey and cinnamon. Thoroughly mix to create a sauce. Set aside.
- When oats are at desired consistency, remove oats from heat and stir.
- Serve oats immediately and top with almond butter sauce, blueberries and crushed raw almonds.
- Sprinkle cinnamon over top and enjoy!