Post Race Breakfast.

On Saturday I participated in the UWL indoor triathlon.  I told myself I wasn't going to sign up for it this year, as I haven't trained quite as much as past years now that I'm in grad school.  A good friend and training buddy, J, talked me into it.  As always, I left the race feeling eager for warm weather and SUMMER TRIATHLON SEASON! Bring on the sunshine, long bike rides and exhausting runs.  I took first place in my age group and won the overall women's division, click here to check out the full results page.  J also won his age group and the men's overall division.  I guess our late night pool training sessions in between night class and paper writing paid off.

After arriving home from the tri, I knew I had to get right to work with studying for midterms and writing papers....but not before I fueled up with a post race meal.   I wasn't in the mood for my regular oatmeal, you all know that I eat oatmeal every.single.day.of.the.week.  I am a creature of habit like that.  I usually add cinnamon, dried apricots, dried cranberries, ground flax seed, slivered almonds and real maple syrup.  It is the highlight of my morning.  Anyways, to switch it up, I decided to make steel cut oats (BIG switch up, eh?).  I made these for the first time two weeks ago and oh my goodness, I have been missing out on a little slice of heaven for the past 23 years of my life.  Prior to last week, I didn't know what steel cut oats were.  I had seen them before in tins in the grocery store but didn't know how they looked different from regular oats. I took a few pictures so you don't have to wonder, like I did.

Uncooked steel cut oats

Anyways, I stepped outside of my box and tried a different kind of oats, which I started calling weekend oats- because they take about 40 minutes to cook.  And, if your week day morning are anything like mine, I certainly do not have time between my workout and getting to class to slave over the stove for 40 minutes.  Okay, its not slaving, but it does take time.  This recipe makes about 4 servings, so you can make them on a weekend and enjoy them throughout your week.  The local CoOp sells steel cut oats in the bulk section, which is where I purchased mine.  Most grocery stores sell them pre-packaged right next to rolled and quick oats.  You can top them with anything that fits your fancy- I chose to use orange zest, fresh blackberries and slivered almonds.  Steel cut oats are delectable, they really do taste different than standard oatmeal.  Don't ask me how or why, because I don't know.  Pleaseeeeeeee, just try them.

Trader Joe's Almond Milk= my favorite

Cranberry Orange Steel Cut Oats Recipe- www.cookieandkate.com
Adapted from The America’s Test Kitchen Healthy Family Cookbook


Ingredients

3 cups water
1 cup almond milk (or other milk: cow’s milk, coconut milk, etc.)
1 tablespoon unsalted butter (or coconut oil)
1 cup steel-cut oats
1/4 teaspoon salt
zest of one orange and juice of one orange

Instructions:

1. In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter (or coconut oil) in a 12-inch skillet over medium heat. Toast the oats, stirring occasionally, until golden and fragrant, around 1 1/2 to 2 minutes.
2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.
3. Stir in the salt. Continue to simmer the mixture, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal should be very creamy at this point. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.
4. Portion into bowls and top with a fruit sauce, toasted nuts, a splash of milk, greek yogurt or really whatever you desire!