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Posts Tagged ‘breakfast

This week, my holiday gift to you is an additional recipe. If you haven’t had a bowl of steel-cut oats, run out to buy (and cook) some, now! They are oh-so-warming and hearty on a cold morning, and they would make a great cozy Christmas morning breakfast.

Steel-cut oats are thick, and they do take a lot longer to cook than regular oats—but they’re so worth it! And when I make them, I triple my recipe (ummmm…. or double, depending on your desired serving size) so I can stick the extra cooked oats in the fridge, waiting for an addition of milk and a quick reheat in the microwave. So, you have an upfront longer wait (and by “long”, we’re talking 30-40 minutes on the stove), but your leftovers turn into a 5-minute weekday breakfast.

These oats have all the health benefits of your old-fashioned oats (high-fiber, B vitamins) but they’re not rolled, so each oat is more like a little cluster. Makes for a more chewy texture. I find mine in the health food or bulk sections of the local grocery stores, and they’re generally inexpensive.

I found a variety of recipes online, ranging from traditional oatmeal (just cooking with skim/lowfat milk) to cooking them in a rich, custardy base. While the latter sounds indulgent, I wanted to keep my cooked oats on the lower-fat side, so I went with the traditional. I found the following recipe online.

Steel Cut Oats
adapted from

1 c steel cut oats
3 ½ c water
Pinch of salt
½ c skim (or lowfat) milk
1 tsp vanilla extract
Any toppings you like (cinnamon, brown sugar, raisins, etc)

1. Bring the water to boil in a large pot. Add the oats and salt, and stir.

2. Reduce the heat to medium-low and cook for 30 minutes. Make sure to stir the oats occasionally so that they don’t stick to the pan.

3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. Stir and cook for 10 more minutes.

4. Add whatever toppings you wish.

5. If you want (for reheating) you can let the oats cool, then portion them into resealable containers. To reheat, add a little milk and microwave 1-2 minutes (and you can always add more toppings!). Or… you can eat it all right away. 😉

Coziness in a bowl! Try it out and tell me what you think!

I’ll give you one more recipe before Christmas on Friday! Meanwhile, enjoy the season!

Is it a quiche? A frittata? Or just a big baked omelet? Whatever you call it, I’ve been making this for years, and it’s not only a great protein source, but also a way to get rid of whatever it is you have left over in your fridge. Well… almost everything. 😉 I can’t say I’d try watermelon in quiche.

Good news? It’s healthy, as well. I’ve always loved quiche, but oh, the crust and the fat… This works without a crust, and bakes up solid on the bottom. Reheats very well!

Crustless Quiche
Adapted from many recipes found on the web long ago

8 eggs, or equivalent egg substitute
½ c milk (use whatever variety you want, but I’ve had best luck with 1% and 2%)
¼ tsp sea salt
½ tsp fresh ground pepper

Fillings: options are fairly limitless, so use your imagination, but here are some ideas to get you started: (I use about ½ cup each)
sautéed mushrooms
chopped tomato
your favorite cheese
cooked sausage (bulk or sliced links)
chopped, pre-cooked chicken
minced garlic (obviously more like a tsp!)
caramelized onions
sautéed bell peppers
Or… whatever suits you!

1. Preheat oven to 350.

2. Whisk eggs in a bowl. Add milk, salt, and pepper to combine. (If you want to add other seasonings which complement your fillings, you may do so now; for instance, caramelized onions, sautéed peppers, and jack cheese might go great with a dash of cumin!)

3. Grease or cooking-spray an 8 x 8 baking dish. Start layering in your filling ingredients, starting with the densest/heaviest at the bottom. They may end up stacking about halfway up the dish in the end.

4. Pour your egg mixture evenly over the filling ingredients, covering everything. Bake the quiche at 350 degrees for 40 minutes, or until the eggs are set.

5. Let cool for about 10 minutes, then cut into squares and enjoy!

Please let me know if you come up with any outstanding quiche filling ideas! Or… any I shouldn’t try! ☺

By the way, if you haven’t already seen my guest post at Susan’s Pilates blog today, check it out! (Thanks, Susan, for the opportunity!)

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