While I know most people think of oats for breakfast, I enjoy them as a special treat later in the day. Gluten-free steel cut oats are particularly great to make because they store well in the refrigerator and can be enjoyed over several days.
Fig jam works well as a sweetener but honey, maple syrup or mashed banana is delicious too. Add any ripe fruit for more flavour and texture. I use organic, pure coconut water rather than milk or nut/grain milks.
Gluten-free Steel Cut Oats
Ingredients
3 cups filtered water
1 cup organic, pure coconut water
1 cup gluten-free steel cut oats
2-3 slices freshly cut, ripe, sweet pineapple or any fresh, ripe fruit of choice, for topping
Method
In a medium sized pot, toast the oats for several minutes until they start to smell lovely and brown. about 5-7 minutes. Remove the oats in a bowl and set aside. In the pot, bring 3 cups filtered water and 1 cup coconut water to a boil. Add the oats and lower the heat to a gentle simmer. stirring occasionally until most of the water has been absorbed, about 30 minutes. Serve with your desired toppings. Store left overs in a glass airtight container in the refrigerator.
Fresh Fig Jam
Ingredients
6 fresh figs, stems removed and washed
1-2 tbs raw honey
1 tbs coconut sugar
1-2 tbs freshly squeezed lemon juice
1/2 tsp pure vanilla powder
Method
Blend all the ingredients in a high speed blender. Sterilise a glass jar. Fill jar with fig jam. Seal tightly and refrigerate.