- 1/4 cup (40g) steel cut oats
- 1 cup water
- pinch of salt
- ½ c blueberries (frozen or fresh) + a few set aside as a garnish
- 1 tsp vanilla extract
- 1 tsp stevia
- 1 tbsp flaxseed
- 1 tbsp hempseed
- 0.2 oz raw cashews
The night before you plan to eat the oatmeal: In a medium size pan, heat the oats and water over medium-high heat, with a lid on. Once the mixture reaches a boil, turn the burner off. Make sure to keep a close watch, because a boil over can happen very quickly (speaking from experience). You do not want to lose half of your oats all over the stove top.
DO NOT REMOVE LID. This is very important. This keeps the moisture inside, which is going to continue to cook the oats. Leave the covered pot on the stovetop overnight. In the morning, add the ½ cup of blueberries and the pinch of salt, stir, and turn the burner on to medium heat.
Once the mixture begins to simmer, approximately 5-6 minutes, remove the lid and continue to stir until the blueberries break down and the mixture thickens.
Add the vanilla extract, stevia, flaxseed, and hemp seed. Pour into a serving bowl and top with the additional blueberries and cashews.
1 servings = per serving
Fat: 11 g
Carbs: 42 g
Protein: 9 g
Check out more recipes from our 30-Day Oatmeal Challenge