Before I tell you all about this amazing oatmeal recipe I have for you guys, I want to chat a bit about why I decided to do a month of clean eating instead of say a month of gluten-free or paleo recipes. If you’ve read my little bio (no worries if not, I’m pretty boring) it says that I love creating recipes with a healthy-twist and that is true! But, I also believe that the key to lifelong health is moderation.
What I love most about steel-cut oatmeal is how good it is for you! It has such a wonderful texture and helps get me through even the most hectic of mornings without feeling hungry because, let’s be honest, mid-morning hunger is the worst.
I’ve always loved eating and, while a part of me wishes that my diet has always been healthy and full of veggies and superfoods, my path to health has always been a bit complicated. It wasn’t until I was in college that I truly understood that there has to be a balance between eating well and working out and when I neglect one or the other, my body and mind don’t perform at their best. That’s why I want to do a month of clean eating because it focuses on fueling our bodies instead of restricting them. So, for the next month, you will be seeing meals using non-processed, whole foods ranging from snacks, to juices, to hearty meals designed to make your body as healthy and as strong as it can be!
Honestly, I was surprised by how easy it was to sub my go-to processed ingredients (like sugar) for their raw counterparts. And what I love most about this oatmeal is that you can have it one of two ways. For those who like to start their mornings with something warm and sweet, there is the cinnamon and baked apple oatmeal. And for those who want something a little brighter, I made a mint chocolate version! Basically, there is something for everyone. Now, click on over for the full recipe and check back here tomorrow for an awesome dinner bowl that’s jam-packed full of delicious ingredients!
First up are these steel-cut oats with coconut milk, pomegranate and cacao nibs topped with a sprig of fresh mint. I wanted to make sure this oatmeal was not only delicious, but also packed with nutrients so, here is a breakdown of the nutritional value you get from one serving of this amazing oatmeal.
- Coconut milk: Prevents and protects from infection, provides the good kind of fat needed for your body to function.
- Pomegranate: Filled with antioxidants, vitamin C, vitamin K (bone health), and vitamin B5 (helps your body metabolize protein, carbohydrates, and fats).
- Cacao nibs: Antioxidants (these fight off free radical damage in your body), fiber, Magnesium (helps with muscle and nerve function), and Potassium (helps promote organ function)
- Mint: Helps promote digestion, can improve your skin (huge plus for me), and can even help improve your memory!
Impressive, right? What an awesome way to start your morning off! And putting it together takes less than 30 minutes. To help speed up the process, I like to prep my oatmeal the night before but, for the early risers, this can also be done same day. Start by boiling about 3 cups of water (this may vary depending on your serving size). Once boiling, add the oatmeal and reduce to a simmer for about 20 minutes. While the oatmeal is cooking, prepare your toppings! In a large bowl, add your quartered pomegranate and cover with cold water then, using your fingers, gently pull the seeds away from the rind. Once finished, skim the top of the water with a sieve to remove the rind and then place the cleaned seeds in a bowl.
To a bowl, add the oatmeal then drizzle with coconut milk and top with fresh mint, cacao nibs, and pomegranate seeds and eat!
For the second version of this oatmeal, I actually got my inspiration from my days back in university. When I was a freshman, I had a dining card and every morning would walk to the Jamba Juice (please tell me you’ve heard of it?!) and order their steel cut oats with cinnamon and baked apples. It was deliciously sweet, and so comforting that it has remained my favorite breakfast, ever. But I had never thought to recreate it until now! Even though it’s been a few years, I can tell you that this tastes just as amazing as the original (maybe even better).
For this version, cook the oatmeal as described above then preheat the oven to 375 and line a baking sheet with parchment paper. Dice the apples then toss together with the honey, cinnamon, and coconut sugar and spread evenly on the baking sheet. Cook for about 20 minutes. Once ready, simply add the oatmeal to a bowl and top with a generous serving of the baked apples and a sprinkle of your favorite granola and serve! And in case you’re curious about the health benefits of this version…
- Apples: Vitamin C, dietary fiber
- Honey: Prevents fatigue, helps build immunity against disease and infection
- Steel Cut Oatmeal: Decrease heart disease risk, help control blood pressure, fiber, protein, and iron.
Now go get yourself an awesome breakfast!
