Oatmeal with skimmed milk, Cinnamon & Flaxseeds
This breakfast recipe is a perfect blend of whole-grain oats, skimmed cow milk, cinnamon, and flaxseeds. The steel-cut oats provide a high-fiber, low-glycemic-index carbohydrate source, while the skimmed cow milk adds protein and calcium. The flaxseeds are an excellent source of omega-3 fatty acids and fiber, while the cinnamon adds a delicious flavor and helps regulate blood sugar levels. This recipe is vegetarian, gluten-free, and nut-free, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
52 kcal
Protein
3 g
Carbs
7 g
Fat
2 g
Fiber
2 g
Ingredients
Steel Cut Oats
0.5 small cup (40g)
Cinnamon Powder
0.5 tsp (2.5g)
Skimmed Milk (Cow)
1 cup (200g)
Flax Seeds
1 tbsp (10g)
Plain Water
2 medium cup (500g)
Instructions
Preparation
For Flaxseeds Powder:
Heat a pan and add flaxseeds, dry roast it for few mins.
Turn off the flame and let it cool.
Add roasted flaxseeds in the blender and form fine powder and use.
Cooking Steps
Rinse the steel-cut oats with water and drain.
In a medium-sized pot, bring 2 cups of water to a boil.
Add the rinsed steel-cut oats and reduce the heat to low. Cover the pot and let the oats simmer for 20-25 minutes, stirring occasionally.
Once the oats are cooked, add the skimmed cow milk, cinnamon powder, and ground flaxseeds. Mix well.
Cook for another 2-3 minutes until the milk is heated through and the mixture is well combined.
Serve hot.