I have to confess something to you today.
Last night, I woke up about 10 times in the middle of the night thinking it was morning. I also thought it was Sunday. Both of these things made me sad. Why? It wasn’t breakfast time, and Sunday means I go back to work the following day.
There was a reason why I was looking forward to breakfast so much.
I always make sure to start each day with a healthy and wholesome breakfast, filled to the brim with healthy fats, protein, and fiber. It gets me going off to a good start.
Charlie likes fiber too.. in the form of tree branches.
Yes, he is actually biting a branch off the tree. For real, that dog has a stomach of steel. That can’t taste good.
Although, this coming from the dog who thought my socks tasted good…
The other morning, I ran out of rolled oats. It was a tragedy. I almost cried until I realized I had some steel cut oats hiding out in my pantry. While steel cut oats are not even a close second to rolled oats, I decided to take matters into my own hands and create a delicious breakfast. Every time I’ve eaten steel cut oats, it hasn’t kept me for full quite as long as the regular oats do.
Not to mention the 25 minute cook time they have!
So I decided to take these…
And turn them into this!
Basically, I took about a cup of steel cut oats and ground them up in my mini processor for about a minute. What I ended up with was powder with a few oat chunks mixed in.
Blogging behind the scenes:
Can you believe that yesterday was the first time I ever ate Scottish oats? I don’t know what took me so long, but I am addicted. These are creamy, but chewy at the same time. I would also be telling the truth when I say this keeps me full for a whole five hours. That’s ridiculously unheard of! Usually I am scrounging around for a snack after 3 hours.
I may not be Scottish, but those Scots know what they’re doing over there.
Whipped Banana and Pear Scottish Oats
- 1/4 cup ground steel cut oats
- 1 tbsp. chia seeds
- 1 tsp. vanilla
- 1 cup water
- 1/4 cup almond milk
- 1/2 banana, thinly sliced
- 1/2 tsp. cinnamon
- 1/2 pear, diced
Directions: Grind your steel cut oats in a food processor for 1-2 minutes until almost smooth. Measure out 1/4 cup and place in a small saucepan. Add your water, milk, vanilla, and chia seeds — whisk until smooth. Put the saucepan over a medium high heated burner and thinly slice your banana into the saucepan. When your liquid comes to a rapid boil, whisk your banana into your oats continuously until smooth. Lower the heat to medium and stir occasionally, heating for another 5-6 minutes or until the liquid is absorbed to your desired consistency.
While your oats are cooking, dice your pear and gently fold in half of them in the last minute of cooking. Transfer your oats to your favorite breakfast bowl and top with cinnamon and remaining diced pear.
I know what you’re thinking right now. There are just a few options:
“Wow — Chelsey makes the best breakfasts in the world!”
“I’d wake up a zillion times in the middle of night thinking about this too!”
“What is she thinking!??!?!? WHERE IS THE PEANUT BUTTER!?”
I’m sorry if I scared you folks. There was peanut butter.. and coconut.. an perhaps some crumbled banana cookie action added after my photography session. Nothing says love like lukewarm Scottish oats (it was cold outside!) with some peanut butter on top.
But I think you’d agree that it was best I did make this my main selling point:
Just like Charlie wanted to swim in his breakfast this morning.
Question: What is your family’s nationality? I am Irish, German, Finnish, and Slovak! Not an ounce of Scot in me!