I don’t know if there is anything better than indulging in a big bowl of warm oatmeal on a cold autumn morning. And by morning, I mean anytime of the day. Honestly, I’m an oatmeal for dinner kind of person. I don’t think I’ll ever get bored of oatmeal. It’s so versatile, you can make it into any flavour you’d like.
You can even re-create your favourite dessert flavours. For example, I love, and I mean LOVE, lemon poppy seed loaf. It’s sweet and tart, moist and delicious. A slice of it though would keep me full for MAYBE 30 minutes. Here’s my solution:
All of the flavours I love in a bowl so full of nutrients that it will fuel me for hours.
Lemon Poppy Seed Oatmeal
Just as sweet and tart, moist and delicious as it’s cousin- lemon poppy seed loaf.
- 1/4 cup gluten-free steel-cut oats
- 1 cup water
- 1 tbsp ground flax seed
- 1 tbsp unsweetened applesauce
- 1 tsp cashew butter
- juice of 1 lemon wedge (approx 1/4 of lemon)
- liquid stevia to taste (I used 3 drops)
- 1 tsp poppy seeds
- Cook oats in water over medium heat until water is absorbed and oats are soft.
- Remove from heat and stir in flax seed, applesauce and cashew butter.
- Add lemon juice and liquid stevia.
- Stir in poppy seeds.
- Grab a spoon and enjoy!
If you’re wondering why I use steel-cut oats instead of rolled oats, the answer’s simple: steel-cut oats are less processed. Steel-cut oats are oat groats that have been cut, where rolled oats are oat groats that have been steamed and rolled. I also prefer the texture of steel-cut oats because they’re chewier. If you’d prefer to use rolled oats, use 1/2 cup rolled oats to 1 cup of water.
UPDATE! This recipe has been submitted to Eco-Kids Tuesday.