One night this past summer I was up late feeling less than well, and my tummy was in knots. Usually I would just eat a piece of toast or two to settle my stomach and be on my way, but after starting this diet, bread was out. My friend Maisie told me to eat oatmeal and I cringed – I hated oatmeal. Something about the mushy, gooey texture of it just turned me off.
“Try steel-cut oats,” she said confidently. I’d never even heard of them before, but I was desperate, and the next thing I knew I was dragging myself out of bed and driving over to the nearest Sprouts to pick up some gluten-free steel cut oats from the cereal aisle. I had some blueberries left in the fridge, a bit of ghee, and of course I add cinnamon to everything so that was going in there for sure. I was feeling too ill to really cook it, so I threw it all into my rice cooker and hoped for the best. What I got was this delicious, creamy, stomach-soothing bowl of awesome that I now make every time I get a tummy-ache.
- 1/4 cup steel-cut oats
- 3/4 cup unsweetened almond milk (or hemp milk or water)
- Handful frozen organic blueberries
- Handful fresh blueberries (for garnish)
- 1/2 T. ghee (optional, leave out to make this vegan)
- Dash of cinnamon
- 1/2 t. salt (NOT OPTIONAL, but use less if you like it less salty)
- Stevia to taste
- Combine oats, almond milk, frozen blueberries, and salt in rice cooker and set to COOK. Add a couple drops of stevia and/or vanilla extract if you’d like, but the blueberries sweetened it enough for me.
- When it changes to KEEP WARM, it’s done, or when most of the liquid is gone. Stir it to make sure the blueberries have fully integrated.
- Top with cinnamon, a pat of ghee, and the fresh blueberries. Serve immediately, perhaps with goat milk yogurt. Enjoy!