Hi dear friends! I hope your weekend and morning went well. Ours was amazing. The mornings are cool and the days are warm, beautiful and filled with outside adventures. Summer is upon us and with only one more week of school left, we are already dreaming up day trips, hikes, and exploring as much as we can! Summer is definitely my favorite season. I’d rather be in the sweatiest hot weather than be even a bit cold- I’m a baby, I know- growing up in California can spoil you that way with all her warmth and abundance and beauty.
If you follow on Instagram, you’ll know that lately I’ve been making steel cut oats instead of our usual rolled oats. On one of our weekend adventures, we took a day trip to the beach. Joel had to work that day (usually his day off) and I felt moody and irritated about it. So, to flip my mood, I decided to make an impromptu outing of the day. The kids and I were excited to get out and explore. On the way back home, we stopped at a Whole Foods in Petaluma and when we were in the bulk section (of course haha) the steel cut oats grabbed my eye. We are usually always rolled oat eaters but something about it was calling to me! I filled up my huge cotton bag (and it was cheap!) and we’ve been eating them ever since!
What’s the difference? They’re both oats, they’re just processed differently. Rolled oats are when the grain is rolled thin and flat. They cook very fast since they’re thin, and the porridge is more “sticky”. Steel cut are chopped roughly so they’re more intact. They cook up a lot slower but have a super creamy texture. They’re both delicious and healthy! It’s been said that the steel cut digests slower for a more even blood sugar, so if your blood sugar is sensitive they may be just right for you.
I’ve been using this method from Zero Waste Chef’s amazing blog and it’s wonderful because soaking it overnight shaves 20 minutes off the usual cooking time. All you have to do in the morning is turn on the heat and let them simmer about 5 minutes. Easy!
These oats are so beautiful from the juicy berries and when you pour the nut milk in, the colors swirl around the bowl like a galaxy. Enjoy slowly, purposefully, with gratitude to start your day. xx
cooking up in my favorite thrifted copper pot
galaxy oats (serves 3-4)
1 cup dry steel cut oats
4 cups water
2 cups blackberries or blueberries or a mix of the two, fresh or frozen
toppings (choose a few or them all!): ground flax seeds, cinnamon/apple pie spice/cardamom, pumpkin seeds, toasted walnuts/almonds/pecans, maple syrup, golden raisins/chopped dates, pinch of salt or anything else you fancy
mylk of choice (I make a quick vanilla cashew hemp milk- 3 tablespoons cashews + 1 tablespoon hemp seeds (should be 1/4 cup total), 1 cup water, 1/2 teaspoon vanilla, pinch of salt (optional), and 2 medjool dates blended smooth- no need to strain. If you don’t have a high speed blender you need to soak the nuts/seeds overnight )
The night before, bring the oats to a boil with the water and turn off heat. Cover and let sit on the stove overnight. In the morning, bring to a boil and let simmer 5-10 minutes or until creamy/desired consistency.
While they cook, in a separate saucepan, heat up the berries over medium high and cook until super juicy (I don’t add sugar but you can).
Pour the oats into serving bowls. Spoon the berries over the top.
Add any toppings and then pour the milk around the bowl- if you want it to look like the photo, don’t pour directly over the berries but off to the side a bit- and swirl gently with a spoon.
have a beautiful Monday and I hope to see all your versions of the lentil meatballs from the #yayforearthchallenge tonight!