Tag Archives: walnuts

Banana Maple Walnut Steel-cut Oats

As hot and humid Summer begins transitioning into cool and crisp Autumn, I’ve once again found myself replacing my usual light and fruity go-to breakfast with a warm bowl of steel-cut oats.  While my recipe is basic, the add-in possibilities are endless: fruit, spices, nuts, jam!  Typically, I prepare a batch at the start of a week, and keep the “naked oats” in the fridge.  Then, each morning I fill my bowl and dress according to that day’s desired flavor!  This way, when I’m heating the last bowl, I’ve yet to grow tired of eating the same thing all week!

Banana Maple Walnut Steel-cut Oats – makes 4 servings

For the oats:

1 cup steel-cut oats

3 cups boiling-water

butter

pinch of salt

1 cup milk

In a skillet, toast oats in a bit of butter over med-high heat for several minutes; stir constantly so oats do not burn.  In a medium pot bring water to a boil and add the oats with a pinch of salt.  Boil for several minutes, reduce to a simmer, and cook for approximately 20-25 minutes.  Do not stir them during this time: as long as you keep the heat on low, they should not burn.  Once most of the liquid has been absorbed, add the milk, and mix well.  If any oats have stuck to the bottom of the pot, they will begin to lift at this time.  Remove oats from heat and portion into bowls.  It is at this time that I begin adding the “good stuff”!

Add the following ingredients per serving:

1/2 banana, sliced

1 tsp vanilla

1 tsp brown sugar

1/2 tsp ground cinnamon

a sprinkling of chopped walnuts

a drizzling of maple syrup

When working with a bowl of refrigerated “naked oats”, adding a splash of milk after heating will bring them back to their initial-cook consistency!

Images and content copyright © 2009-2011 Danielle R Limoge.

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Summer Berry Granola

I’d like to introduce you to the latest addition in my morning granola rotation: Summer Berry!  Yes, I know, sour cherries are not technically a berry, but the title “triple fruit” did absolutely nothing for me!

Summer Berry Granola

2 cups rolled oats
3/4 cup dried blueberries
1/2 cup flax seeds
1 cup slivered almonds, raw
1 cup black walnut pieces, raw
1/2 cup sunflower seeds, raw
3/4 cup shredded unsweetened coconut
2 Tbsp agave nectar
1/4 cup maple syrup
2 Tbsp sunflower oil
a pinch of salt
a sprinkling of cinnamon
a sprinkling of vanilla powder
Toast the oats in a 9×13 pan for 15 minutes at 300°F, stirring once.  In a small bowl, combine wet ingredients and whisk until well blended.  Remove the toasted oats from the oven and add remaining dry ingredients, except for the fruit, cinnamon and vanilla.  Stir until combined, then evenly pour the oil-sugar mixture into the pan stirring well to make sure everything is well coated.
Place pan back in the oven for 20-25 minutes, or until granola starts to brown around the edges, stirring once or twice.  Be careful to not overbake your granola when using flax seeds.  Not only will flax lose its beneficial health properties when over heated, but it will also develop a smoky flavor.  Add dried fruit and stir.  Top off with a sprinkling of cinnamon and vanilla.  Allow to cool completely before placing into containers for storage.

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