The mornings have been subzero lately, and I haven’t felt like starting my day with an ice cold protein smoothie. I have been craving a hot comforting breakfast, and a hot bowl of oatmeal and berries will surely satisfy.
When the weather is really cold outside, my favorite breakfast is oatmeal. Not the Quaker instant -type, it has way too much sugar and is far too processed. It would send my blood sugar soaring. Steel cut oats or slow-cooking oats are a much better choice for the PCOS diet. These types of oats are minimally processed, (perfect for eating like a Diva), will help keep blood sugar levels steady and minimize cravings. When you have PCOS, it is critical to combine carbs and protein to keep insulin levels in check. The way I accomplish this is to add 1 scoop of PCOS Diva Power Protein and 1-2 tablespoons of almond butter.
The only downside to steel cut oats (sometimes referred to as Irish or Scottish Oats) is that it can take about 30 minutes to cook. So, I will make 4 servings on Sunday night when I have a little extra time and place them into individual serving containers. The oatmeal will stay fresh in these containers in the refrigerator for up to five days. When it’s time for breakfast, simply reheat then add a splash of milk (almond milk if you avoid dairy like I do).
Amy’s Steel Cut Oatmeal
4 cups water
1 cup organic steel cut oats
1 T virgin coconut oil (see my post about VCO)
1 scoop PCOS Diva Power Protein
2 T almond butter
1 T agave nectar
2 tsp cinnamon
1/2 tsp nutmeg
1 cup frozen blueberries or raspberries
1/2 cup chopped walnuts, almonds or pecans
1/4 cup dried cranberries
Bring water to a boil. Slowly stir in the oats. When oatmeal begins to thicken, reduce heat. Simmer uncovered for 20 minutes. Add remaining ingredients and simmer for another 10 minutes stirring occasionally.