Steel-cut oatmeal fans turn to this grain for its pleasingly chewy texture, but during a heat wave, no one wants to stand and stir a hot pot of porridge. Skip the stovetop and turn to your refrigerator instead. Here, oats are slightly ground to soak up honeyed milk and marry with a variety of textural mix-ins.
Steel-Cut Summer Muesli
Ingredients
- 1 1/2 cups (350 mL) steel-cut oats
- 1/2 cup (125 mL) raw pumpkin seeds
- 2 Tbsp (30 mL) ground flaxseed
- 1/4 tsp (1 mL) salt
- 1 large Honeycrisp or Gala apple, cored
- 2 cups (500 mL) whole milk or nondairy milk
- 2 Tbsp (30 mL) honey or maple syrup, plus more to serve
- 1 Tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) vanilla extract
- Fresh fruit, to serve (optional)
- Yogurt, to serve (optional)
Nutrition
Per serving:
- calories381
- protein15g
- fat14g
- saturated fat4g
- trans fat0g
- carbohydrates53g
- sugars16g
- fibre8g
- sodium159mg
Directions
01
In food processor or blender, blend oats until a coarse flour resembling polenta forms. Tip into large bowl and stir in pumpkin seeds, ground flaxseed, and salt.
02
In same food processor (no need to clean), pulse apple until finely minced.
03
To oats, stir in minced apple, milk, honey or maple syrup, lemon juice, and vanilla. Mix everything well to combine, cover, and refrigerate for at least 5 hours, preferably overnight. If a thinner consistency is desired, stir in more milk.
04
Give muesli a good stir before dishing into bowls and topping with fresh fruit, yogurt, and additional honey or maple syrup.
05
Tip: if you mistakenly overgrind your oats into a powder, use this as oat flour in your next baking project.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.