After beginning Crossfit, I started to limit the amounts of grains and dairy and sugar I was eating each day. Most notably, I stopped eating cereals and toast and all those delicious breakfasty things that I’ve always LOVED. And I’m not gonna lie: I kind of missed it. (Admittedly, though, I have a soft spot for really sugary cereals, like Cinnamon Toast Crunch. GASP!) But then, at the last birthday party, one of the dear coaches was giving a brief explanation of paleo to one of my skeptic friends. He happened to drop in the line that steel-cut oats were A-OK!
My suspicions were confirmed when I talked to a few other people, who said that steel-cut oats are great morning fuel. (Upon my own research, I’ve found that the different varieties of oatmeal are nutritionally the same, but by all means, let me know if I’m missing something.) Oats are high in B vitamins and low on the glycemic index. The boost of the complex carbohydrates, especially in the morning, helps to give you energy for morning activities (read: 9 a.m. WOD). So oatmeal, back on my menu.
However, I love loading up my oats with all sorts of crap. Brown sugar being one of them. Knowing full-well my weakness, I decided it was time for me to pack my oats with more nutrients, and not more refined sugar. This recipe has quickly become a mainstay in my home, especially because you can make a batch and then stick it in the fridge and eat it all week. It contains pumpkin, which is loaded with vitamins, and honey, which is all-natural and lower on the gycemic index than sugar. No extra sugar necessary! Just splash your bowl with some unsweetened vanilla almond milk for a real calcium-loaded treat. Enjoy!
• 4 cups water
• 3 cups pumpkin (raw OR canned, or use other squash)
• 1.5 cups steel-cut oats (gives good texture, nutty flavor)
• 1/2 cup honey
• 1 apple, peeled and diced
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• Walnuts (totally optional, but adds the fat content that, if you’re Zoning, you may want)
If you have a slow cooker, put everything in that, and stir well. Cover and cook on low for 8 hours, and stir well before serving. Yields about 1 cup per serving.
If you do not have a slow cooker (like me), first bring water to a boil, then add the rest of the ingredients, and simmer, stirring occasionally, for about 30 minutes, or until super thick and creamy! Et voilà! Enjoy!
For any WW followers, a one-cup serving of this recipe (along with 1/4 cup of unsweetened vanilla almond milk) is 5 p+, and will totally keep you satisfied until lunch!