My basic Steel cut Oats

Steel cut oats! The differce between 'normal' instant oats and steelcut oats is the way the original groat has been cut and processed. Steel cut oats are created by cutting the grout instead of rolling it. The result is a rice shaped grain. It's more chewy than your regular oats and it has an acutal 'bite'. Nevertheless you can make awesome porridge with steel cut oats, though it might take you a little longer to prepare.

In the end steel cut oats and  your regular oats don't differ much in nutrients but when raw, steel cut oats contain more vitamins and minerals than regular oats because they are less processed.

I listed two methods of cooking the oats, method 1 involves soaking the oats in water overnight which will save you a lot of cooking time! But if you forgot to do this, method 2 will be just fine if you don't have a rush morning.

Ingredients:

• 40 gr steel cut oats (Dutchies: havergrutten, te koop bij o.a. Ekoplaza)
• 200 ml unsweetened almond milk
• extra water (I used about 50 ml's)
• 1 tsp ground cinnamon
• 1/2 banana
• 1 tblsp dried shredded coconut
• 1 tsp hempseed (optional)
  

Topping:

• 30 gr raspberries (or other berries)'
• 15 gr peccans
• 1 tblsp dried shredded coconut
• extra cinnamon for sprinkling
• spoon of low fat Greek yoghurt / quark

Method 1 (1 night + 5 minutes cooking):

1. Pop the oats in a bowl and cover them with approx. 50 ml boiling water and cover it with a plate or lid.
2. Pop the bowl in the fridge and let it set overnight. In the morning the oats will have absorbed all the water.
3. Now boil the oats in a pan on the stove for approx. 5 minutes together with only 100 ml of the milk until the porridge has thickened and is ready. Hop to step 2 if using this cooking method. 

Method 2 (20 minutes cooking):

1. Pop the oats together with the 200 ml's of almond milk in a pan to medium heat, bring to a boil and put the heat down a bit. Let the porridge cook for approx. 20-30 minutes until the oats have absorbed the milk and the porridge has thickened to your liking. 
2. Stir through the shredded coconut, linseeds (optional for extra protein boost) and cinnamon. 
3. Blend the banana using a blender or a fork and stir it through the porridge.
4. Pop your porridge in a bowl, dress with extra shredded coconut, peccans, rasps and yoghurt and optional extra cinnamon.