I am a huge proponent of cooking once, cleaning the kitchen mess once and eating several times. My freezer is one of my favorite appliances. It provides me with variety and a grab and go tool that enables me to take care of myself and not get bored with my choices.
This morning I pulled several of my healthy food ingredients and came up with a new way to eat steel oats. I also created two baked versions of steel oats – Layered Blueberry and Pumpkin-Pecan. a version of the Baked Pumpkin Oats is in my downloadable e-cookbook and available HERE
- 2/3 cup of cooked steel oats - I use Bob's Organic Steel Oats
- 1/2 - 1 Tbsp Wax Orchards Fruit Sweet or Honey or Maple Syrup, or a few drops of liquid Stevia
- 1-2 Tbsp of 100% Cherry Fruit Spread
- 1 Tbsp of raw sunflower seeds
- 1 Tbsp of unsweetened coconut flakes
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg (fresh is best)
- 1/4 tsp of ginger
- 2 Tbsp of unsweetened almond milk or milk of your choosing
- Prepare oats per package
- Mix warm oatmeal and sweetener until blended well
- Place Fruit Spread in center of steel oats
- Sprinkle the sunflower seeds and coconut around the edge of oatmeal
- Mix spices together and sprinkle on top
- Place milk on top
- Enjoy!
Layered Blueberry (left) and Pumpkin-Pecan (right) Baked Steel Oats. Now wrapped and in the freezer for future breakfasts or desserts.
What flavors would you like to see in an oatmeal recipe? I’d love to hear your ideas.
