A few months ago I shared with you some of my favourite overnight oats recipes. My two most loved ones were Peanut Butter Oats and Earl Grey Oats. I tried recreating them here with steel-cut oats, but failed miserably as the soaking period is longer than for quick oats and I ended up needing to chew much more than was enjoyable. Not letting my disappointment get to me, I decided to get up early instead and cook up some oatmeal in the morning.
My first breakfast oatmeal attempt were my Fudge Oats, and I fell in love with the fluffy yet creaminess that the steel-cut oats attained. That being said, you can imagine how excited I was for my next steel-cut-oat experience!
This “doctoring up” came in the form of almond butter with chia seeds, cocoa powder and more chocolate chips.
My next attempt at a stove-top version of my overnight oats was more successful than the PB2 drama as I stayed as close to my original recipe as possible, with only the slightest tweak: a tablespoon of honey drizzled on top.
With attitude and nail polish, Anoushé xoxo