Not only are steel-cut oats creamy and delicious, they are a great heart-healthy choice. Oats are low fat, full of fiber, omega-3, protein, and provide a slow release energy. Steel-cut oats are less processed than rolled oats, and as a result they take a little longer to cook. Making them overnight saves precious time in the morning, and you can still enjoy a delicious breakfast on a dark, cold, winter morning.
This recipe is built on a warming combination of banana, juicy pomegranate, walnuts, cinnamon and honey.
Pomegranates are incredibly healthy with many nutrients and antioxidants that help fight off inflammation, cancers, high blood pressure and heart disease.
Sails & Spices Tip: The best way to remove the pomegranate seeds is to cut off the top of the fruit, and then score 6 lines from top to bottom. From here you can crack it open, and submerge the peices in a large bowl of water to loosen the seeds. The seeds will sink to the bottom and the everything else float to the top. Keep a jar of pomegranate seeds in the fridge to sprinkle on breakfasts, salads, or any other dish for burst of sweet juicy flavor. Pomegranates are only in season October to February so eat them up while they are around!
Creamy and nutritious steel-cut oats with a power combination of bananas, pomegranates, walnuts and honey. Make this the night before for an easy and satisfying breakfast to warm you up on the darkest mornings.
You can increase the recipe to make enough for the whole week as it reheats well and keeps in the fridge for up to 5 days.
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