Gluten-free, vegan super seed steel cut oats.
For the majority of my life I didn’t eat breakfast. When I was younger I hated mornings. I was always in a rush to get to school, leaving myself zero time for food. I did not make breakfast a priority.
Now I live for breakfast. Especially on the weekends when it’s comforting and cozy. I like to get up super early when the house is still sleeping and cook my husband breakfast. Roasting up some veggies, scrambling some farm-fresh eggs and pouring the perfect pot of coffee. I don’t know exactly when I started embracing breakfast, but I’m glad it was a revelation I made.
I usually don’t prefer sweet breakfasts, Udi’s Gluten Free has a bunch of new products out right now, including these certified steel cut oats and I’m in love. This recipe is great to make ahead of time, so double it up and have comfy, cozy, super seed steel cut oats all week long.
I get a lot of comments about oats being naturally gluten-free. And yes, yes they are.
But! Not all oats are considered gluten-free because of their cross-contamination risks. Oats that are grown next to or nearby wheat fields could be contaminated at the source. Additionally, oats are often processed in facilities that also process wheat, barley and rye. So buying certified gluten-free oats is necessary to avoid both contamination risk factors.
- 1/2 cup steel cut oats
- 1 cup filtered water
- 1/2 cup unsweetened almond milk, plus more for garnish
- 1/8 teaspoon himalayan pink salt
- 1 tablespoon chia seeds
- 1 tablespoon ground flax seed
- 1/2 cup pomegranate arils
- 1/4 cup pumpkin seeds
- maple roasted pears {see below}
- maple syrup, optional
- Bring the steel cut oats, water and milk to a light boil in a medium sauce pan. Reduce the heat to low and cover. Cook for about 15 minutes, stirring occasionally.
- Then stir in the chia and flax seeds, and cook for another 5 minutes or until the oats have reached a creamy consistency.
- Divide the oats into two bowls. Divide the pomegranate and pumpkin seeds on top. Give the bowl a splash of almond milk, a few maple roasted pears, and a drizzle of maple syrup if you desire.
- 12 seckel pears halved {see notes}
- 1 tablespoon coconut oil
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Himalayan pink salt
- Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
- In a large bowl whisk together the coconut oil, maple syrup, vanilla extract and salt. Toss in the pears to coat evenly.
- Lay the pears on theirs backside, and roast for 5 minutes. Flip and roast 20 minutes longer with the cut side down, or until soft and lightly browned.
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This post is sponsored by Udi’s Gluten Free; all opinions are my own.
Janet
Sunday 15th of January 2017
Hi there. The recipe says 1/2 almond milk. Does this mean 1/2 cup? Or 1/2 tablespoon? Thanks!
Sherrie
Sunday 15th of January 2017
Hi Janet, good eye! Sorry about that. It should say '1/2 cup'. I've fixed it now, thank you for letting me know.
Pure Ella
Monday 17th of November 2014
You make everything look so good Sherrie. I can't wait to see a whole book of yours looking so delicious one day!
Sherrie
Monday 24th of November 2014
Thanks Ella, xx.
Em | the pig & quill
Wednesday 5th of November 2014
Holy bowl of gorgeousness! This is seriously one of the most lovely things you've ever photographed, Sherrie. And that's saying quite a lot since you've got a heck of an eye. Can't wait to dig in!
Sherrie
Monday 24th of November 2014
Ohhhh, you're sweet.
Kathryn
Thursday 30th of October 2014
I could have written this word for word. I still can't believe on how many years of breakfasting I missed out on!
Samantha @FerraroKitchen
Thursday 30th of October 2014
Your photos are always so gorgeous!!
Sherrie
Monday 24th of November 2014
Thank you so much sweet, Samantha!