rooibos coconut steel cut oatmeal
Once you know, you can’t unknow. Once you have steel cut oats, you simply cannot go back to normal oats. Once you put in coconut butter and you see it melting and oozing with the warm oats, not including it anymore seems ludicrous. Once you cook oats with rooibos tea instead of water, a whole new world of flavour combinations seem to pop up. What about chaga mushroom tea oats? What about chai tea oats? What about berry tea oats? What about turmeric oats?
These past few months (and shall we say years and possibly lifetimes) have been been about discovering new parts of myself and new ways of being. So when things start to get a little rough, the old self wants to go back on the old ways of dealing with the mess. But now that these new ways have been uncovered, the old self is now at odds with the more grown up self (aka the self with a bit more awareness). So there is a toying of doing things the old way, which is comfortable, predicable and destructive or going about things the new way, which is unknown, uncomfortable and more freeing. Choosing a new way is research into, figuring out and refining the self.
Anyway, enough with this preamble of the changing self (which is an exhausting game of tug of rope)… Let’s talk about food. This oatmeal bowl is positively divine! It’s super high in protein and are chock-o-block with lots of healthy plant-based fats and carbs.
The steel cut oats gives a nutty taste and a lovely, creamy texture. These oats take longer to cook and need some TLC (in the form of stirring the pot often while it cooks) but the wait is very much worth it! If you’ve never heard of rooibos tea before - it’s one South Africa’s pride and glory exports. it means “red bush” and is filled with antioxidants and is caffeine-free. The rest of the ingredients are pretty straightforward. If you don’t have coconut butter, you can use almond butter instead.
1/2 cup steel cut oats
1 cup freshly boiled rooibos tea
2 Tbsp coconut butter
1 tsp cinnamon (or use a chai spice mix)
1/2 tsp vanilla essence
1 banana, mashed with a fork
A small knob of fresh ginger, grated (optional)
Whatever you fancy really! Some nice topping ideas include: almond butter, stewed apples, jam or dates.
I used fresh bananas, cacao nibs, brown rice syrup, hemp seeds, chia seeds, activated buckwheat, mulberries and pumpkin seeds.
Soak your oats in water overnight. This speeds up the cooking time and is easier for the body to digest and absorb.
Make your rooibos tea by boiling the kettle and adding the hot water in a mug with the tea bag.
Rinse and drain the oats.
On the stove, bring the oats and 1 cup of tea to a boil. Then reduce to a simmer.
Add the mashed banana, coconut butter, spices and vanilla essence. Keep stirring frequently until the oats have thicken up nicely and have softened too.
Top with your favourite toppings and enjoy with the leftover rooibos tea on the side!