Steel-cut oats are lower on the glycemic index than rolled oats, because they are less processed. They can take a while to cook but try this easy method to start them the night before. They are a chewy, creamy base for a savory breakfast, with hearty sausage, sweet potatoes and peppery watercress — you’ll get a hint of sweetness from a drizzle of maple.
Ingredients Directions In a small pot, combine the steel-cut oats, water and tamari soy sauce. Place over high heat and bring to a full boil. Cover and cook for 1 minute, reducing the heat so it won’t boil over. Turn off the heat and leave the pot, covered, on the stovetop overnight. In the morning, place the pot over high heat again and bring to a boil, then stir often for 5 minutes, until the oats are tender. Cube the sweet potato and place in a steamer, then steam for about 10 minutes. Prep the watercress leaves and reserve. Just before serving, sear the sausage patties in a nonstick pan according to package directions, about 3 minutes. Place a scant cup of prepared oats in each of two shallow bowls. Arrange 1/2 cup of sweet potato cubes, 1/2 cup of watercress leaves and one sausage patty in each bowl. Drizzle each with a teaspoon of maple syrup and serve immediately. Serves: 2 | Serving Size: 1 cup oats, 1 cup toppings Nutrition (per serving): Calories: 306; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 370mg; Carbohydrate: 50g; Dietary Fiber: 7g; Sugar: 8g; Protein: 14g
