Reporting live from Denver, CO today where this early morning meal was inspired by a number of things: 1.) The need for a nutritious, hearty breakfast that’s nearly done when we wake up (so my sister, brother-in-law and I can spend more time playing with my niece!) 2.) a locally made energy bar I came across at Whole Foods – it’s called Honey Bunchies and includes some of the key ingredients listed below, 3.) a snowy forecast and 4.) the plan to take the family Labrador on a big hike right after breakfast.
The bright pink you see above is raspberries! To get some some bright berries in our diet I made a homemade ‘jam’ for flavor & winter variety. This jam does not include any sugar and uses frozen raspberries. It’s a cinch to include here.
This low-sugar recipe will make 3-4 servings and easily keep you satiated until lunchtime.
Total Time: Overnight/7-8 hours
Hands On Time: 15 minutes
Special Equipment: N/a
– 1 Cup Steel Cut Oats (the bulk bin at Whole Foods or the John McCann’s Steel Cut Irish Oatmeal brand have both worked well)
– 2 Tsp Butter, Divided
– 3 Cups Water
– Pinch Salt
– 1 Tsp Cinnamon
– 1 Tbsp Honey
– 2 Cups Frozen Raspberries
– 1 Lemon
– 2 Tbsp Pecans, coarsely chopped & toasted
– 1 Tbsp Sunflower Seeds, toasted
Phase One: The Night Before Make-ahead: The Oats and Raspberry ‘Jam’
– Melt 1 teaspoon of butter over medium heat in a 2 quart (minimum) pot.
– Add the cup of oats and stir to toast/until the butter is throughly absorbed, 3-5 minutes.
– Add three cups water and bring to a boil.
– Add the pinch of salt, stir, and turn off heat.
– Cover, and leave on the burner till morning!
– As you wait for the water for the oats to boil, measure two cups of frozen raspberries into a container with a lid.
– Squeeze the juice from one lemon onto the berries.
– Mash as best you can with the back of a spoon, and stir to distribute the lemon juice.
– Place the lid on the jar and leave the berries in the fridge until morning.
– Toast the pecans & sunflower seeds in a small pan over low heat, stirring regularly, about 10 minutes, or in a toaster oven for 2-3 minutes. Place in convenient serving vessels.
Phase Two: Morning Prep
– Remove the jam from the fridge (do this first thing, so it will come up to room temp when it’s time to eat.)
– Turn the burner with the oats to low heat. Uncover the pot, and give the oats a stir.
– Add the teaspoon of cinnamon, the other teaspoon of butter, and the tablespoon of honey & stir to incorporate.
– Continue to stir intermittently as the oats heat up.
– Serve the oats hot with the raspberry topping, pecans and sunflower seeds. If you like, add a splash of milk.
The oats will keep covered in the fridge for 3-4 days.