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Tuesday, April 16, 2013

Steel Cut Oats for Breakfast [recipe]

This morning as part of our discussion on nutrition I showed Priscilla 4 forms of oats: a whole oat grain (represented by a barley grain since I didn't have a whole oat laying around), steel cut oats, old fashioned rolled oats and quick oats.  I demonstrated how the body breaks these down and the larger the particle the slower the process and the less impact it will have on energy surges and crashes (sugar highs and lows).  I showed how the fat grain of a whole oat takes longer to reach the middle and completely break down into sugar/starch than the quick oat - or even if it were ground to a pulp as oat flour.  We talked about fiber, fat and protein as beneficial to maintaining steady blood sugar levels.  Neither of us is diabetic, but it runs in the family so I figured an introduction to the subject matter was warranted.  In order to steady blood sugar levels I said, 'Add some fat, fiber and protein.'  So we made steel cut oats for breakfast.  With butter-sauteed pecans for pizzazz.

3 cups water
1/2 cup steel cut oats
2 T brown sugar
1/2 t. salt
1/4 t. vanilla
2 T half & half

Let that all simmer for about 20 mins - less for a bit of crunch, longer for a smoother texture

Meanwhile, in a separate pan, put about 1/2 c. broken pecan pieces (chop a few times or just bang on a counter inside a baggie), 1 T brown sugar and slowly raise the heat.  Watch it or it burns quickly!  As soon as the sugar is melty and bit brown, drop in 1/2 T. butter.  Let it melt and stir quickly.  (Should sizzle a bit).  Don't let it burn!  As soon as butter is melted, stir it into the oatmeal or just spread on top.

Serve immediately with a nice hot cup of tea.

(We had strawberries, blackberries and grapes as a side).

Happy Homeschooling!!!

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