Breakfast of champions

Oatmeal—gotta love it. Mom always said it was the “stick to your ribs” breakfast. I didn’t love it. In fact, you could say I hated it. Cornflakes, Raisin Bran, Frosted Flakes—that was my kind of breakfast.


Somewhere along the way, I stopped eating breakfast entirely. It definitely wasn’t the most important meal of the day for me. Occasionally I would stop at Winchells or Krispy Kreme for my morning sugar and caffeine fix which evoked memories of the sugar high from my childhood.donut

Then, like so many of us, I decided to get healthy. Here comes oatmeal—again. Didn’t like it any better this time. But did you know that you can turn a healthy bowl of oatmeal into a delightfully, sinful concoction? Add some butter, brown sugar and milk. This is way better than Frosted Flakes. Wow! I loved this healthy breakfast.

Eventually, I saw the delusion I had created with my so-called healthy oatmeal. Out it went. But no matter how hard I tried, I couldn’t avoid the oatmeal hype.

Suddenly, like an epiphany, I saw that oatmeal really was the perfect start to my morning. It’s bursting with fiber and heart protective nutrients. And because of the hype, it was available in individual packets, microwavable and, sadly, loaded with sugar. I loved it! Then I read the label and realized that inadvertently I had once again created a sugary oatmeal monster.


This had to stop. I was on a mission. Oatmeal for breakfast or bust! In comes steel cut oats. Why I was willing to spend 30 minutes cooking them, I don’t know, but I was. Maybe I was growing up. I added a small amount of brown sugar while cooking and found that the creamy texture and slight sweetness was eminently satisfying.

Finally, after many years, I am an oatmeal junkie. Part of my weekly meal prep is cooking a week or two’s supply of steel cut oats, dividing into muffin tins, freezing and packaging individually for my own version of instant, slightly sweetened breakfast of champions.

I don’t want to bore you with all the healthy, nutritious details but the final analysis of the steel cut oats and regular oats debate is that nutritionally they are the same with one minor difference. Steel cut oats have a slightly lower glycemic index which makes them a better choice by a smal lmargin. Make your own decision—just eat the oats.




6 thoughts on “Breakfast of champions”

  1. Oh how I miss oatmeal. I can no longer eat it. I keep trying and still oatmeal hates me. I saw an ad for gluten free oatmeal, I’m not gluten intolerant, however the ‘gluten’ in oatmeal does bother me a lot… I cant wait to try it.

    Liked by 1 person

  2. Okay, now you’ve piqued my interest. Why do steel cut oats, as opposed to rolled, have a lower glycemic index? What does cutting them remove?

    Btw, I used to go the brown sugar route. Now I throw a few whole “raw” almonds and raisins in when I cook oatmeal. Together they provide extra fiber, protein, iron and vitamins while adding (the raisins) a slight natural sweetness, with no added processed sugar. We love the heft and crunch of the almonds too. Haven’t tried freezing in muffin tins though. Thanks for the suggestion!

    Liked by 2 people

    1. I asked that question as well. Several of my clients are diabetic so the glycemic index of food is important. I’m sure you know that foods with a lower glycemic index are less likely to cause a blood-sugar spike. Steel cut oats (glycemic index 42) go through less processing than rolled oats (glycemic index 56). A food with a GI of less than 55 is considered “low” while those with a GI of 56-70 are “medium.”

      From what I’ve heard (not sure) processing removes more of the shell and slices the grain in half.

      There’s a lot of debate about the actual GI of all oats and if there is actually any difference in “steel cut” versus “rolled.” For diabetics or people like me who are very sensitive to sugar, I suppose every point is important. What made me a steel cut oats convert is the taste and texture. It’s worth the prep time.
      Thanks for all your interest. If it weren’t for my clients I probably would not have checked this out. Thanks for the suggestions on some new sweeteners. I will be adding some raisins to my next batch.



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