Recovery! It’s the day after Halloween and we’re all coming down from the sugar high. My plan was to rise early and serve a high protein low sugar breakfast.
Somehow I managed to oversleep. The kids had bowls of sugar, er, I mean cereal, and frozen buttermilk waffles covered in syrup for breakfast instead. Total. Parent. Fail.
Even worse, I discovered them at 8:30 a.m. eating leftover candy. Based on the exorbitant number of wrappers it must have been at least 10 minutes before my mom-dar (that’s mom radar) detected them. Although it is really fun to spy your kids doing something wrong, creeping up on them, and then suddenly booming out, “WHAT are YOU DOING?!” and seeing them jump. So funny. Now I know why my parents did that.
I had to redeem myself with lunch and did so with one of my favorite staples: steel cut oats (GF certified of course). Not only is oatmeal a blank canvas just waiting to be filled with flavor but it’s also high in protein and fiber. I added fresh cranberries full of vitamin C and antioxidants, apples to add sweetness and counter balance the tart cranberries, and walnuts to add texture and kick the protein level up a notch.
Chewy steel cut oats, tart cranberries, sweet and still slightly crisp apples, and crunchy walnuts in every single bite. Even better you can make double, store it in the fridge, and have this nourishing breakfast for the next several days. Oh and there are 10 grams of protein in every serving plus the sugar content is completely customizable since it’s added after it’s cooked.
- 3 cups water
- 1 cup gluten free certified steel cut oats
- ¼ teaspoon salt
- ½ cup walnuts, chopped
- ½ cup fresh cranberries
- 2 cups chopped apples (approx 2-3 apples)
- 1 teaspoon vanilla extract
- sweetener to taste such as maple syrup or honey
- Preheat oven to 325 degrees.
- Combine water and salt in 2-quart saucepan. Bring to a boil, stir in oats, turn heat to low, cover, stir occasionally. Cook 15 minutes.
- Meanwhile roast walnuts on a cookie sheet in preheated oven for 5-7 minutes, stirring once, and keeping a careful eye on them so they don't burn. Set aside.
- Uncover oatmeal, stir in cranberries. Cook 5 minutes. Stir in apples and vanilla extract and cook until oatmeal is desired consistency.
- Ladle into bowls, top with sweetener and roasted walnuts.