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Author Notes: This is one of my all-time favorite breakfasts. It's a basic soaked/cooked steel-cut oat, into which a yummy combo of dried fruits has been added. The flavor is mellow, texture toothsome, and the kick of ginger is super. Serve it with a little of your favorite milk (mine's almond milk), toasty nuts, fresh fruit, and you're set. And with all the lovely dried fruits, no additional sweetener is needed. Hurray!
I prepare enough for several days, so I don't have to think about what's for breakfast when I am in a rush to get out of the house. One cup of oats makes 6-8 servings, so if you are preparing for a crowd, plan accordingly and you can have breakfast in a snap for a day or a week. —bonbonmarie
Step one: soaking
cup steel cut oats
cup warm water
tablespoon active, live yogurt, or other live, cultured product, or cider vinegar
Step two: cooking
soaked oats from step one
teaspoon kosher or sea salt
whole cardamom pods
tablespoons ground flaxseed
ounces chopped, dried apricots (about 3/4 c)
ounces chopped dates (about 1/2 c)
ounces chopped, candied ginger (candied but not crystallized is best) (about 1.5 T)
- Step 1: soaking Combine all of the ingredients in a container twice as big as needed (you'll use it again later for the cooked oats). Cover and let soak overnight, or up to 24 hours.
- Step 2: cooking The next day, bring water, cardamom and salt to a simmer, and allow cardamom to infuse water for about 5 minutes, without reducing water to less than 1 cup.
- Add soaked oats to 1 c of the hot, infused water, and stir to combine. Cover, and reduce heat to low. Simmer for several minutes until oats are tender.
- Stir in flaxseed, chopped fruits and ginger. The mixture should be thick, raise heat if necessary and/or continue cooking if necessary to thicken.
- Spoon back into your soaking container, cover, and refrigerate until needed.
- When you're ready to serve, remove the cooled oats from the refrigerator. Oats will be thick; slice into servings.
- For a serving, remove one slice of oats from container, and place in your serving dish. Microwave until just warm, then add about 1/4 c milk, top with nuts and fresh fruit, if desired. For stovetop, place a slice of oats in a saucepan, add about 1/8c water and combine with oats. Heat on low, transfer to serving dish and garnish as above.
- This recipe was entered in the contest for Your Best Vegan Recipe