⅓ cup steel-cut oats
⅓ cup oat bran
Cinnamon, to taste
Pinch of salt
2 egg whites
Sweetener, to taste (I use 1-2 packets of Splenda)
3 cups water
Slivered almonds (optional)
Dried fruit (awesome but optional)
1Tbsp Flax seed oil
Traditional Cooking Method
Combine the steel cut oats, salt, and 3 cups of water
in a sauce pan. Bring to a boil and simmer (low heat)
uncovered for 18 minutes on medium heat. Then add
oat bran, and cinnamon. Stir thoroughly,
remove from heat. Stir in egg whites until thoroughly incorporated, stir in add seed oil. Top with dried fruit and almonds if desired.
You may double the recipe and keep in a covered container in the fridge for up to 4 days.
PREP TIME: 5 min
TOTAL TIME: 40 min
Recipe adapted from John Berardi book.
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