Blueberry Muffin Oatmeal
March 14, 2016 12 Comments
This is an overnight steel-cut oats recipe for those busy people out there who don’t have 45 minutes in the morning to cook.
The addition of “blueberry muffin” is a sales pitch to my family who tend to shy away from steel cut oats. I’ve been told that they taste like dirt so I am attempting to push them without anyone noticing.
The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.
The thick pieces of oats take longer to digest and rank lower on the glycemic index than rolled oats. I do feel like they keep me fuller for longer.
The problem with steel cut is that they take a long time to cook but that can be solved with a wee bit of planning.
Blueberry Muffin Oatmeal Recipe
Makes 4 – 1 cup servings
1 cup steel-cut oats
3 cups water
pinch of salt
1 cup fresh or frozen blueberries
brown sugar, maple syrup, honey to taste
The night before you want to eat oatmeal put oats, water, and salt in a large saucepan (allow room for oatmeal expansion). Boil for one minute. Allow pan to cool and store in refrigerator.
In the morning, put the saucepan back on the stove. When heated through and stir in frozen blueberries (to thaw them). If you are using fresh blueberries, top the oatmeal with them and serve with brown sugar, honey, maple syrup to taste.
One cup cooked oatmeal with blueberries without sugar = 161 calories, 2.5 g fat, 0.5 g saturated fat, 27.0 g carbohydrates, 0 g sugar, 5.0 g protein, 4.0 g fiber, 4 mg sodium, 4 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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