I’ve been on a big oatmeal kick lately. It’s the best on cold spring mornings. Steel cut oats take a little longer to cook, but you end up with several servings.
1 cup steel cut oats
Almond milk – about 1/2 cup
1 tsp cinnamon
1 tablespoon coconut oil
Pinch of sea salt
Toppings: blackberries, flaked coconut, hemp seeds
Bring 4 cups of water to a boil. Slowly stir in the oats, cinnamon and a pinch of salt. Keep boiling until it starts to thicken. Then, turn heat to low and simmer the oats for about 30 minutes – until its a thick porridge consistency.
Turn heat off, and stir in the almond milk and coconut oil. Top with blackberries, flaked coconut and hemp seeds (or make up your own toppings).