19 Jun Creamy winter oats
This is the perfect base recipe for creamy oats- flavoured to your liking with the addition of spices, stewed fruit, cacao, natural sweeteners and even a dollop of yoghurt.
I use a combination of steel-cut (oats before they are rolled) and rolled oats to create a porridge that is both thick and creamy, but still retains some texture. Steel cut oats are also less refined when compared to their rolled counterparts and thus yield a lower GI helping to keep you feeling fuller throughout the morning. Soaking the oats beforehand also helps to soften the grains (improving digestibility) but more importantly produces a thicker, creamier texture.
- 1/2 cup oats (combination of steel cut and rolled in approx. 1:1 ratio)
- 1/2 cup milk (of your choice) OR water
- Additional water for soaking
- Flavourings (spices, fruits, cacao, sweeteners, nuts, seeds, yoghurt...)
- Soak oats overnight in enough water to cover them.
- In the morning, place the oats (they will have expanded) into a saucepan and cover with the milk/water. For a thick porridge you only need enough liquid to just cover the oats (as they have already absorbed significant liquid overnight).
- Bring the oats to the boil briefly, before turning the heat down and allowing to simmer- stirring continuously.
- Cook until thickened and the liquid has absorbed (around 10-15 mins).
- Remove from the heat and stir in flavourings. I often add a combination of spices (cinnamon, nutmeg, ginger), maca powder, cacao or even a heaped tablespoon of good quality protein powder (to boost the protein content of the meal).
- Spoon into bowl and top with stewed fruit, nuts, seeds, maple syrup, greek yoghurt...the sky is the limit. Enjoy!
- Oats can be made without prior soaking- simply double the liquid.
- I often add a tablespoon of chia seeds or LSA meal to the oats (before soaking) for an extra nutrient punch!
- If you prefer your oats to be thinner consistency then simply add more liquid pre or post cooking.