Morning #5 of oatmeal for breakfast.
This time: Citrus Steel-Cut Oats with Apricot and Cinnamon, from Ancient Grains for Modern Meals
I was on a mission this week to use up a sandwich baggie filled with steel-cut oats that I brought with us from OHIO! Thankful oats don’t really go “bad”…
I used most of them in the baked oatmeal from the other day, and the last 1/2 C made two servings of oatmeal this morning.
I prepped the oats last night by par-boiling them with a cinnamon stick, then removing them from the heat and covering for an hour while they absorbed the water. I refrigerated overnight, then all I had to do this morning was add milk, water, cut-up apricots and orange zest.
You can see the golden raisins (added last night) and apricots in my bowl. Andrew is more of an oatmeal “purist,” so he wasn’t a huge fan. Not to mention his aversion to apricots in general. Oh well–more for me! Up to this point, there wasn’t any sweetener at all in the oatmeal, so I sprinkled about a teaspoon of brown sugar along with some ginger maple syrup on mine.
Yum! I paired the oatmeal with some plain yogurt and half a grapefruit. This breakfast kept me full from about 7 – 11:30, when I was hungry after my workout. I snacked on a couple honey wheat sticks and an orange while my brown rice cooked for my leftover Beef and Broccoli from Steamy Kitchen. (Which was a HUGE hit by the way… Andrew loved it!)
After this it’s HOMEWORK CENTRAL for me!