Steel cut oats cook overnight with bananas, walnuts and spices to create a healthy, make-ahead breakfast that will be waiting for you in the morning.
1 cup steel cut oats
1 ripe banana – mashed
¼ cup chopped walnuts
2 cups skim milk (or almond milk)
2 cups water
2 tablespoons flaxseed meal
2 teaspoons cinnamon
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon salt
banana slices, walnuts or brown sugar – optional garnish
Place all ingredients in slow cooker and stir until well combined.
Cook overnight on Low for 8 hours.
In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated.
Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.
Notes – For easier clean-up and to avoid the slight “crusty” residue inside the slow cooker, place all ingredients in a glass bowl that fits into the slow cooker then add enough water to
fill the lower half of the slow cooker. over and cook on low for 6 to 8 hours.
1 large egg
1 pound 92-93% lean ground turkey1
2/3 cup (40g) Panko2
3 Tablespoons (45 ml) olive oil
1/4 cup (22g) grated parmesan cheese
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 large onion sweet onion, sliced
two 28-ounce cans crushed tomatoes
chopped fresh basil for serving, optional
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper in a large bowl. Mix everything up just so the ingredients are combined – avoid over mixing. Roll into desired size balls.
Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side.
Make ahead tip/freezing: Prepare meatballs through the browning stage; cover and refrigerate for up to 1 day or freeze up to 2 months.