What’s for breakfast- coffee? Does this sound like your household morning routine? Most mornings, we barely glance at the kitchen. Fixing breakfast takes up precious time that’s in short supply. But there’s ample evidence that the simple act of eating breakfast — every day — is a big part of losing weight, lots of weight.
“People skip breakfast thinking they’re cutting calories, but by mid-morning and lunch, that person is starved,” says Milton Stokes, RD, MPH, chief dietitian for St. Barnabas Hospital in New York City. “Breakfast skippers replace calories during the day with mindless nibbling, bingeing at lunch and dinner. They set themselves up for failure.”
So how are you supposed to fit in a healthy breakfast during your morning rush? Well, if you’ve never had steel-cut oats, you’re in for a treat. But before I get into that, take a look at this info-graphic that shows the battle of oats. Steel- Cut Oats wins hands down.
Chewier than rolled oats (which are often labeled “old-fashioned”) and with a great nutty flavor, steel-cut oats only drawback is that they take longer to cook than to eat. However, the quick-cooking type makes them possible on any busy morning and there is no true nutritional difference between the regular and quick-cooking types. Combined with fresh apples, organic honey, and toasted pecans, this recipe is a perfect way to jump start your morning off right!
Steel-Cut Oats with Apples and Pecans
1 cup almond milk
1 cup quick-cooking steel-cut oats
2 organic apples, cored and chopped into 1/2-inch pieces
1/2 teaspoon ground cinnamon
4 1/2 teaspoons organic honey(optional)
1/3 cup chopped and toasted pecans or walnuts
In a medium saucepan, combine the almond milk, 1 cup water, and the oats. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until most of the liquid is absorbed, about 10 to 12 minutes. Turn off the heat and let stand, covered, for 5 minutes.
While the oatmeal is cooking, in a small saucepan, place the apples, cinnamon, 1/2 teaspoon of the honey, and 1 tablespoon of water. Cook over medium heat until the apples are softened and the liquid has reduced to a syrupy consistency, about 3 to 5 minutes. Stir in the pecans and cover to keep warm.
Stir the apples and nuts into the cooked and rested oatmeal. Divide among four bowls. Drizzle 1 teaspoon honey over each dish and serve.