The texture of this warm breakfast whole oat oatmeal is more hearty then a batch of steel cut oats. Oat groats (also known as whole oats) retain the beneficial bran and germ when harvested. If you are looking for a way to change up your morning breakfast routine, this may be it.
FOR THE OATS
- 1 cup of organic oat groats
- 3 cups of water
FOR THE TOPPINGS
- 1 banana, sliced
- 1 Tbsp raw, chunky almond butter
- 1 Tbsp ground flax seed
- ½ Tbsp flax seed oil
- 2 Tbsp sliced almonds
- 1 teaspoon local bee pollen
- Add 3 cups of water to a medium pot and bring to a boil. Meanwhile, wash your oat groats in a sieve and set aside.
- Once the water is boiling, add oats. Stir well and bring to a slow simmer. Place the lid slightly ajar so steam can escape. Simmer for 25 minutes, stirring occasionally.
- After 25 minutes, turn of stove and cover pot with lid. Let sit for 10 minutes to finish cooking.
- Remove lid, stir well and serve or set aside and store in airtight glass container for breakfast all week. Oats are good for 7 days in the fridge.
- Adding the oats after the water is boiling will make for a chunkier, separated and texturized breakfast oatmeal, which is what I prefer.
- Looking for a more creamy breakfast oatmeal? Simply add the oats to the pot with the cold water, then bring to a boil, and down to a simmer. Stir frequently till just about done, then cover with a lid and let stand for 10 minutes.
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