Saturday mornings are a time for me to make a big pot of steel cut oatmeal, pour an extra cup of strong coffee, and leisurely read the paper.  I love these couple of hours, and savor them, as they set me up for a productive and energized day.  After my little ritual I head to my Bar Method class and get in a great workout.  What this means is that my breakfast, while soothing, needs to do it’s part and work for me.  Yes, you can have power-packed comfort food, and I urge you to embrace the idea.

Steel-cut oats are a low fat complex carbohydrate and a great source of fiber, so they keep you satisfied for hours and give you natural energy to burn. The banana provides potassium and natural sweetness, along with a pleasing texture.  Pack in the protein with creamy, thick almond butter and you are ready to take on the day.

Saturdays are a good thing, be good to yourself and do what makes you smile.

Honey Almond Butter Oatmeal with Sliced Bananas

SERVES 4

1 cup steel cut oats (I use McCann’s Irish Oats)

2 medium, ripe bananas

4 teaspoons unsweetened almond butter

4 teaspoons honey

1 teaspoon sea salt

In a medium saucepan, bring 4 cups of water and salt to a brisk boil.  Sprinkle in oatmeal, stirring well.

Lower heat to medium low, and simmer uncovered for 30 minutes.  Stir occasionally to keep the oatmeal from sticking to the bottom of the pot.

Once the oatmeal is thick and oats are tender, spoon into 4 serving bowls.  Top each bowl with ½ sliced banana, 1 teaspoon of almond butter, and 1 teaspoon of honey.

Serve.

*My Two Cents:  Unlike regular oatmeal, steel cut oats reheat beautifully.  I portion this oatmeal into ball jars to have a convenient healthy breakfast all week long.