Vegan Lemon Poppyseed Steel Cut Oats
Serves: 3 or 4 • Total Time: 25 minutes • FODMAP rating: low
Enjoy this classic without the muffin! This is a refreshing option to mix up the breakfast morning oat routine. Poppy seeds are rich in manganese, a trace mineral that is important for bone health and blood clotting as well as copper, a mineral needed to make connective tissue and transport iron.
Ingredients
1 cup steel cut oats
2 cups water
½ teaspoon salt
1 cup plant-based milk
¼ cup sweetener of choice
2 lemons
1 teaspoon pure vanilla
2 tablespoons poppy seeds or chia seeds
Instructions
Stovetop
1.Place oats, water, salt and milk in a pot and bring to a boil.
2.Reduce to a simmer and cook for about 15 minutes, stirring occasionally until the oats are soft.
3.While the oats are cooking, zest, or grate, and juice the two lemons. Don't skip the zest, it adds the main lemon flavor.
4.Stir in 2 teaspoons lemon zest, 3 tablespoons lemon juice, pure vanilla and ¼ cup of sweetener. More if necessary to reach desired sweetness.
5.Sprinkle it with chia or poppyseeds, and serve with additional milk.
Pressure Cooker:
1.Combine oats, water, milk and ½ teaspoon salt in the pot. Set on high pressure and cook for 5 minutes. Let it naturally release or cook for 8 minutes and do a quick release.
2.Stir in lemon juice, lemon zest, sweetener and sprinkle each serving with poppy or chia seeds.
*Don’t forget to preload on vegetables before you eat!
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