Peanut Butter & Banana Steel Cut Oats

BY RYANNA BATTISTE

Steel cut oats are a super comforting and filling breakfast, especially when paired with some protein and fat (hello peanut butter!)

Toast your oats in the pot first for crazy-delicious flavor then sweeten with banana and maple syrup and dive in.

Gluten-free, dairy-free, vegan and delicious!

Ingredients:

• 1 tsp Coconut Oil
• ½ cup Steel Cut Oats (dry, uncooked)
• 1 cup Water
• 1 pinch Sea Salt
• 1 cup Plain Coconut Milk (from the can or carton)
• 1 Banana (medium, ripe and mashed)
• 1 tsp Vanilla Extract
• ¼ cup All Natural Peanut Butter
• 1 tbsp Maple Syrup

Instructions:

1. Melt the coconut oil in a medium pot with a lid over medium heat. Add the oats and toast in the coconut oil for about a minute until oats are fragrant.
2. Carefully add the water and the coconut milk to the pot and then stir in the salt, mashed banana and vanilla. Cover with a lid and reduce the heat to medium-low. Let simmer for 25 to 30 minutes or until the oats are tender, stirring frequently to prevent burning.
3. Stir in the peanut butter and maple syrup. Divide into bowls and enjoy!

Notes

No Coconut Milk: Use almond milk instead.

Leftovers: Keep well in the fridge for up to four days. Reheat the oats with a splash of water or milk.

Reduce Phytic Acid: If you are working on gut healing, try soaking your oats in a large bowl of warm water with a splash of apple cider vinegar 8 – 24 hours. This is easy if you set them out overnight to soak and cook them in the morning. This will make them more digestible and their nutrients more available.