These past two weeks have been quite packed for me, and I needed a basic, no-fuss breakfast – that’s preferably seasonal too! Cinnamon spice overnight oats is as simple as it gets, even more than cereal and milk; all you have to do is mix and refrigerate, and you have yourself breakfast for the next 5 days. And before you discard this recipe because you think it’ll be mushy, I can assure you that with steel-cut oats, it keeps its hearty qualities. With just a three ingredient base, you can add anything you want – peanut butter, vanilla, pumpkin puree – the options are endless. Plus, you don’t need an exact recipe 🙂
You might be wondering what the difference between steel-cut oats and rolled oats are. Steel-cut oats are less processed, as they start off with the whole grain and are cut into thinner slices. These oats are a great source of fiber (5g per 1/4 cup), and protein (7g per 1/4 cup) – the protein is actually complete meaning that there are all essential amino acids in there. That’s not all, steel-cut oats are a perfect way to pack in some iron (1/4 cup = 10% daily value), especially for breakfast.
Recipe (1 serving)
1/3 cup steel-cut oats
1/4 tsp cinnamon
In a jar, pour in the steel cut oats. Fill the almond milk to about 2 centimeters above the oats, and add the cinnamon. Let it sit overnight in refrigerator. If you want to put in pumpkin puree or peanut butter, blend it with the almond milk before putting it in jar.