let’s talk about oats

Ok. I admit it. I’m addicted to my daily breakfast of oats.

In Buenos Aires, it was rolled oats (including these amazing peaches and cream oats) but now that we’re back we’ve moved on to delicious steel-cut oats. Though steel cut oats take longer to cook (about 20 minutes), their nutty, chewy, filling-ness more than makes up for it!

Oats (of all varieties) have a ton of health benefits: they are high in soluble fibre, selenium, and magnesium, and despite having a small amount of gluten they are well tolerated by people with Celiac’s. Their fibre is of a special type called beta-glucan, which lowers cholesterol levels. And to make them even better… oats have a low GI. (Source: WH Foods).

I love my morning oats. They are easy on the pocketbook and they fill me up and keep my full until lunch time. They are warm and comforting. They are delicious. Recently, I’ve been topping mine with a 1/2 teaspoon of brown or maple sugar, pumpkin seeds, flax seeds (which I should grind but don’t have a grinder), raisins and walnuts. Add a half a banana, a splash of milk, and a big cup of coffee (on the side of course) and you’ve got yourself a breakfast.

Do you eat oats in the morning? What are your favourite toppings?

3 Replies to “let’s talk about oats”

  1. Steel-cut oats with flaxseed (…. ground of course, come on Alison, get with the program!), half a banana, mixed frozen berries cooked on the stove and topped with almond milk. So good.

    1. Sounds delicious! They are bubbling away on my stove as I type! Well… except the ground flax. Kitchen limitations I tell you!

  2. Yum! A favorite breakfast of mine as well! I usually top mine with 1 Tbsp. each chia seeds, hemp seeds, buckwheat groats, served with maple syrup and almond milk. :)

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