Hearty and healthy steel-cut oats get jazzed up with a raspberry + lemon syrup that is refined sugar-free and full of omega-3 fatty acids, fiber, protein and antioxidants. A delicious breakfast that will have everyone in the family asking for more!
I have found a magical serum that will change your skin and possibly your life!
Okay, maybe not your life, but it will absolutely make your fine lines and wrinkles disappear. It is like liquid gold and it costs less then $15! So maybe it will change your life after-all.
I’m talking about this vitamin C serum for your face and I couldn’t recommend it enough.
A couple of months a go, I threw out an SOS on Instagram looking for help finding a face product to help me get rid of my dark circles and fine lines.
I got a ton of amazing suggestions and I ended up trying a ton of different brands with mixed results. But hands down, this vitamin C serum is amazing and is now my all time favorite beauty product in my medicine cabinet. 😘😘😘 to all you readers who recommended it!
For the past two weeks, every morning I have diligently slathered this serum on my face followed up by a thin layer of my regular lotion with the highest SPF know to man (I live in high altitude after-all) and it is crazy how much I can already see a difference in my skin. It’s pretty much a miracle!
I am also using this serum at night when I actually get around to washing my face before crashing head first into bed <—- please still love me and all of my bad habits
What it doesn’t do – get rid of dark circles under the eyes. I have my eyes on this cream but if you have a favorite magical eye cream, please do tell below 👇🏻👇🏻👇🏻
Now, that we have our skin needs taken care of, let’s take care of our grumbling bellies.
—–> enter a bowl full of chewy and nutty steel-cut oats smothered with a sweet raspberry + lemon syrup.
Why hello there beautiful bowl of healthy goodness!
It’s nice to meet you and don’t worry, I will polish you off soon enough.
Full of fiber, protein, iron, antioxidants, omega-3 fatty acid and vitamin C, this breakfast is packed with both nutrition and flavor! It is absolutely my family’s new breakfast love!
First of all, you can also make this recipe using old-fashioned oats. But if you are like me, you are probably beyond burnt out on the standard old-fashioned oat breakfast this time of year. Let’s mix it up and take the extra 10 minutes for a new fun oat breakfast!
Secondly – this raspberry + lemon syrup is 💯👍🏻. You can/should make this to use on top of pancakes, as a yogurt stir-in or even drizzled over vanilla ice cream (just saying).
Warning, this recipe does take a full 30 minutes to make and two saucepans, so if you are not a morning person (everyone reading this raises hand🙋🏻) then you should double the recipe and make it on the weekend while your kiddos sleep in (HA!)(more likely while they watch some unsupervised youtube channel while sitting on the counter mindlessly munching on a loaf of stale bread) and then you can have leftovers all week long.
The key to having chewy and nutty steel cut oats (apposed to mushy and lack-luster oats) is to slightly toast them before you add the water. Thank you Alton for setting us straight in our oat making skills.
First we are going to toast our oats and a small amount of flax seeds in just a touch of coconut oil (or butter) and trust me when I say this 4 minute step makes all the difference to delicious tasting steel-cut oats.
Then we add some hot water. The key being HOT water. You don’t want your hot toasted oats to get cold with cold water. You need your hottest tap water your faucet will give you for this recipe. You can also boil water in a tea kettle, but who has the energy for that?!?
Next, we simply let the oats simmer away for 15 minutes before we add in some milk and a dash of nutmeg for a subtle flavor punch.
Meanwhile, it’s raspberry syrup making time, which you can do while drinking a strong cup of coffee and ignoring your kiddos protests that they are hungry.
We add frozen (or fresh) raspberries, lemon zest, lemon juice, chia seeds and a little maple syrup to a small saucepan and let all of it get to a nice soft boil for 5-10 minutes.
And that’s it!
Unless you want a smooth syrup then you need to bust out the hand blender or your regular blender and give the raspberry syrup a quick puree.
Spoon oats into bowls, top with syrup and maybe toss in some banana slices or toasted walnuts and breakfast is served.
Skin Glowing ✔️
Belly Full ✔️
Happy Kids ✔️
I think we are just about done for the day!
Raspberry + Lemon Steel-Cut Oats Recipe
- 1 tablespoon coconut oil (or butter)
- 1 cup steel-cut oats
- 1 tablespoon flax seeds
- 3 cups hot water
- 1/4 teaspoon sea salt
- 1 cup milk (regular, almond, coconut)
- 1/4 teaspoon nutmeg
For Raspberry + Lemon Syrup
- 1 cup frozen raspberries
- 1 teaspoon lemon zest
- 1 lemon, juiced
- 1/3 cup maple syrup
- 1 tablespoon chia seeds
- In a large saucepan, melt the coconut oil over medium heat. Add the steel-cut oats and flax seeds and toast for 3-4 minutes, stirring occasionally. Add in the hot water and salt and bring to a boil. You can use hot water from a tea kettle or the hottest water you kitchen faucet has. Once the oats come to a boil, reduce heat to low and simmer for 15 minutes, stirring occasionally.
- In a small saucepan, add the raspberries, lemon zest, lemon juice and maple syrup and heat over medium heat for 5 minutes or until the raspberries are thawed. Reduce heat to low, add in the chia seeds, stir and cook for another 5 minutes. Remove from heat and let sit until needed. The syrup will be slightly chunky, for a smoother consistency, blend with a hand blender or transfer to a blender and blend for 30 seconds. I blended mine with a hand blender.
- When oats have cooked for 15 minutes, add in the milk, stir and cook for an additional 5 minutes or until almost all of the liquid is absorbed. The oats will be hot, so you might need to let cool for 5 minutes before serving to your kiddos.
- Spoon oats into 4 bowls and top with syrup. You can also top with fresh sliced bananas, raspberries, strawberries, pear chunks and an extra sprinkle of chia seeds.
Yield – 4 servings
Storage – In fridge for 4 days, freezer for 2 months