I have always tried to make different types of breakfast for my kids each week. I mean don’t get me wrong, I will occasionally use the cereal box type from time to time, but for the most part I always make my own version of granola, oatmeal etc.

On the weekend is when I tried to tackle what is for  breakfast for the entire week so yesterday, since it was a holiday, I made a huge batch of these strawberries and cream steel cut oats.

While this recipe takes a bit longer since you have to cook the oats for 30 minutes or so, as well as stir in between, it is worth every minute of it. They are so creamy, feeling and delicious. If you haven’t used steel cut oats I suggest you give it a go. You can make any flavor of your choice. The sky is the limit really!

I actually like to use Bob’s Red Mill Steel Cut Oats. They have the greatest healthy products. It is one of my favorite brands, truly. I use many of their products in my baking and cooking and if you haven’t tried them before I suggest you do. They have tons of products you can choose from and many of them are gluten free.

If you are looking to healthify your diet this year, starting your day with healthier food choices is a must. This strawberries and cream steel cut oats is a great way to start the day so give it a go and let me know what you think.

Enjoy!

strawberries and cream steel cut oats

Miryam's original recipe

Yield: 8-10 servings

Total Time: 30 minutes

Ingredients:

• 1 1/2 cup Bob's Red Mill steel cut oats
• 4 cups almond milk
• 1  cup coconut milk or cream
• 1/4 cup maple syrup
• 8 oz fresh or frozen organic strawberries
• 1 tsp vanilla extract

 

Directions:

In a heavy bottom sauce pan place the milks, maple syrup and vanilla and heat over medium to low heat. Once the milk is almost boiling add the oats.

Stir and turn the heat to low. Cook until the oats have absorbed most of the milk and they are tender occasionally stirring in between, about 30 minutes.

Turn the heat off and add the strawberries. Store in the refrigerator in an air tight glass container for up to 1 week. In subsequent days, before serving you may add more milk if you like.

The post strawberries and cream steel cut oats appeared first on Eat Good 4 Life.

I love the fact that I can make this pumpkin oatmeal breakfast bowl in bulk and store in a large glass mixing bowl for the up to a week.

I normally have the oatmeal lukewarm but sometimes have it cold. Most likely than not I aslo add some extra nuts and milk and have it as a snack rather than for breakfast. My kids have this as an after school snack sometimes. I love it because it is so filling and nutrient dense that it will keep them going until dinner.

I love how these oatmeal bowl recipes are so versatile. You can literally add any add-ons like nuts, dried fruit, and flavor the oatmeal to your favorite flavor. The sky is the limit when it comes to these recipes.

On another note, have you guys thought about what you are cooking/baking for thanksgiving? I don’t have a clue as to what we are going to eat just yet. For starters, we are in this tiny apartment, with a tiny kitchen so I don’t plan to get to fancy or elaborate on the menu for that day too much. Second, my family doesn’t even like turkey so what I might to do? I don’t have a clue. I suppose I will come up with some options the day before or right around there!

Anyhow, I live you with this pumpkin oatmeal bowl that is nothing but delicious, filling and nutritious. If you have any simple recipe ideas for thanksgiving pass them along!

Enjoy!

Pumpkin oatmeal bowl

Miryam's original recipe

Yield: 8-10 servings

Total Time: 15-20 minutes

Ingredients:

• 3 cups steel cut oats, gluten free
• 5 cup almond milk
• 1 cup pumpkin puree
• 3 oz pumpkin seeds
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 1/4 cup chia seeds
• 1 tsp pumpkin spice
• 2 tsp vanilla extract

Directions:

In a large sauce pan add the steel cut oats, pumpkin puree, pumpkin spice and almond milk. Cook over medium to low heat until the oats have soften. About 10 minutes. You may add more milk if the mixture becomes too dry.

Transfer the oats to a large mixing bowl and add the rest of the ingredients. Combine.

Store in the refrigerator for up to one week. You can serve this cold or warm, however you like best.

The post Pumpkin oatmeal bowl appeared first on Eat Good 4 Life.

Pomegranate seeds can be a bit expensive. If you can get the entire pomegranate instead of just the seeds that would be much more economical. I just haven’t been able to see the whole pomegranate just yet.

For this oatmeal bowl I used steel cut oats. I like the crunch they provide so I have been using this type quite often lately. You can use regular oats if that is what you have as well. No big deal. The recipe will still be as good.

You can also use any type of fruit, nuts, etc of your choice. The variations are endless so make your favorite combo if this one doesn’t appeal to you.

Every time I make oatmeal I make a huge batch. I love my large mixing bowls that are glass, which I have in different sizes. I use the large one to stored this berry pomegranate oatmeal bowl, which lasted the entire week. It was great to have breakfast prepared already. I keep mine in the fridge but I heat each serving in the microwave for one minute and add some extra milk. My kids love it.

I am going to post another variation over the weekend. That one is coconut and strawberry. Super easy, healthy and good as well.

You can even take berry pomegranate oatmeal bowl on the go. I have placed servings on mason jars and then just have it at room temperature. I take them to school. I love it because it keeps me full longer than if I were to have a protein bar or something. This with an apple and I am good to go for at least a couple of hours.

Anyways, I hope you like this recipe. There are more to come just like this one so until then…

Enjoy!

Berry pomegranate oatmeal bowl

Miryam's original recipe

Yield: 8-10 servings

Total Time: 15 minutes

Ingredients:

• 3 cups steel cut oats, gluten free
• 5 cup almond milk
• 4 oz mixed organic frozen berries
• 5 oz pomegranate seeds
• 1/2 cup walnuts
• 1/4 cup maple syrup
• 1/4 cup chia seeds
• 1 tsp cinnamon
• 2 tsp vanilla extract

Directions:

In a large sauce pan add the steel cut oats, cinnamon and almond milk. Cook over medium to low heat until the oats have soften. About 10 minutes. You may add more milk if the mixture becomes too dried.

Transfer the oats to a large mixing bowl and add the rest of the ingredients and combine.

Store in the refrigerator for up to one week.

The post Berry pomegranate oatmeal bowl appeared first on Eat Good 4 Life.