I can’t tell you how excited I am to make this post! This recipe is held very dear to me as it’s what Dave and I eat without fail every morning for breakfast.
I often hear people say they just don’t have time to do a hot breakfast in the morning, but the trick is to make everything the night before so that breakfast makes itself while you get ready for the day with literally a flick of a switch and a couple of stirs.
With such little hassle there’s no reason not to take advantage of a hot and healthy breakfast. A big bowl of oats is such a comforting way to start off your day (we all deserve a little spoiling) and with all that water, fibre and protein pumping through you, you’re sure to stay full well into late morning. Oatmeal (plain instant or large flake) itself is a super healthy breakfast option as a whole grain packed with heart-helping fibre, but I find the steel cut variety, being the least processed of them all, also offers a thick, hearty, chewy texture that’s truly hard to beat.
And what’s a bowl of oats without a super sidekick of protein!
- 1 cup steel cut oats
- 1 granny smith apple, chopped
- 1 very ripe banana, sliced
- 3/4 cup blueberries (I keep a bag of frozen on-hand at all times)
- 1 tbsp ground cinnamon
- 2 cups water
- 1/2 plain low fat yogurt
- 3/4 cup (366 g) egg whites
- Assemble all ingredients but yogurt and egg whites, in a medium pot, mix well, cover and let soak over night. The soaking isn’t necessary, but it sure beats chopping and measuring in the early morning!)
- Pour egg whites into a microwave-safe dish. Store in fridge over night.
- First thing when you wake up in the morning, take egg whites from fridge and place into microwave.
- Stir oats and cook at temperature 3 (low-medium). Go hop in the shower and get ready for the day!
- Stir once after 30 minutes and let cook for 1o more minutes, stirring every 5 minutes. Reduce heat to low to keep warm until you’re ready to serve.
- Microwave eggs on high for 4-5 minutes, depending on your microwave.
- Use a fork to release egg from edges of dish. Turn dish upside down onto plate and divide into servings.
- Crack a whole lot of pepper on the eggs for flavour, or explore your spice cupboard.
- Place oats in serving dishes and top with yogurt.
- Serve and enjoy the best way to start the day!
Makes 4 servings (of which Dave eats 3!).
Oats & Yogurt
Per serving: 249 calories, 47 g carbs (11 g sugars), 3 g fat, 7 g protein, 8 g fibre
Per serving: 43 calories, 10 g protein and that’s it!