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Steel-Cut Oats With Grapefruit And Tahini

Laura Murray for The Wall Street Journal, Food Styling by Maggie Ruggiero, Prop Styling by Stephanie De Luca

Steel-Cut Oats With Grapefruit and Tahini Lukas Volger loves oatmeal so much he posts #28daysofoatmeal on Instagram every February. Among his many inspired variations on the theme of oats, this one balances creamy, nutty, slightly bitter tahini with refreshing, tart, juicy grapefruit. It's the garnishes that really bring it all together—choose your nut, dollop your yogurt and drizzle your maple syrup before digging in. And don't forget that finishing salt.

Total Time: 45 minutes

serves: 4

Ingredients

1 tablespoon unsalted butter

1 cups steel-cut (or cracked) oats

3 cups water

1 cup whole milk

½ teaspoon fine salt

1 grapefruit

About ¼ cup thick-style plain yogurt

About 2 tablespoons tahini, well-stirred

About 2 tablespoons maple syrup

About ¼ cup toasted hazelnuts, walnuts or pistachios

Flaky salt

Fresh mint, for garnish (optional)

Directions

In a saucepan over medium heat, melt butter. Add oats and stir to coat. Toast oats, swirling pan or stirring often, until fragrant. Add water, then milk (it will bubble up), and bring to a gentle simmer. Add fine salt and cook until oats are tender and as thick as you like, stirring occasionally to prevent sticking.

Meanwhile, make grapefruit supremes: Trim off all peel and pith from grapefruit. Halve grapefruit. Working over a bowl, make smooth cuts between membranes to separate fruit segments, dropping them into bowl along with any juice that collects. Discard seeds.

To serve, divide hot oatmeal among 4 bowls. Spoon grapefruit and its juices on top. Add dollops of yogurt and drizzles of both tahini and maple, to taste. Sprinkle with nuts and a pinch of flaky salt. Garnish with mint, if you like. Serve immediately.

Adapted from Lukas Volger

This recipe was published in:

7-day Breakfast Plan For Healthy Weight Management

A nutrient-rich morning regime not only fuels your body after long overnight fasting but can also help in healthy weight management. Consuming breakfast with the right macronutrients like protein and fibre can trigger the 'second meal effect', a phenomenon where a first meal can help regulate blood sugar levels after the next meal, like lunch.Here's a 7-day morning nutrition plan that can support a nutritious and energetic start to your day while keeping your weight in check:Protein Smoothie: A blend of spinach, green apple, and chia seeds with added plant protein makes for a nutritious, fiber-rich morning nutrition. Also Read:To eat or not to eat oats: Unraveling the truth about daily consumptionMoong Dal Cheela: Start your day with a moong dal chilla packed with protein and fiber. Adding some veggies can help keep cravings at bay and to maintain steady energy levels.Oats and Milk : Overnight-soaked steel-cut oats enriched with soy protein, and chia seeds with fresh fruits added in the morning is fiber-filled breakfast that can help aid digestion. Adding a scoop of plant protein supplement comprising of soy, wheat and pea can kick-start your protein need for the day. Sprout Salad: Combine a variety of steamed sprouts with veggies, salt, and lemon juice for a power-packed mix of complex carbs, protein, fiber, and micronutrients that can rev up your metabolism.Multigrain Paratha: Enjoy your favorite parathas with a healthy spin. Use multigrain flour enriched with soy protein, along with adding dal, paneer or veggies filling for a protein, fiber, and micronutrient-rich meal that can keeps you satiated for longer.Also Read: Tips to make your breakfast parathas healthierRagi Milk Porridge: Ragi porridge with milk, a gem from grandma's kitchen, is loaded with complex carbs and minerals like calcium and magnesium. Keep sugar to a minimum and consider adding soy protein to meet your protein goals.Millet Idlis: Millet idlis with chopped seasonal and leafy green veggies makes for a fiber-rich start to your day. Adding protein can counteract the overnight protein depletion and can help set yourself up for a productive day.Disclaimer: The views expressed in this article are to create awareness of the importance of nutrition. The article is not to be construed as medical advice or recommendation. The readers are suggested to consult their dietician/nutritionist/doctor before incorporating any of the tips mentioned in the articleContributed by: Dr Palaniyamma Durairaj, MBBS, MD, Amway

Cooking On The Ridge: Steel-Cut Oats Chili

thumbnail Steel Cut Oat Chili 3

by James Coulter

This Sunday (Sep. 22) was the first day of fall. Autumn is officially upon us. The nights are getting longer. The air is getting cooler. (Okay, maybe not so much in Florida!) And with this cooler weather comes jackets and hot drinks.

Obviously, everyone is clamoring for pumpkin spice. After all, what could be more warming on a brisk autumn day than a pumpkin spice late?

Well, there's a meme currently circulating on Facebook: "When people think of fall, they think pumpkin spice. I think chili."

After a long day strolling through the brisk autumn air, nothing feeling more relaxing than returning to a home filled with the spicy aroma of chili either cooking on the stove or in a crockpot and ladling a piping serving of beef and beans slowed cooked into a savory stew.

Of course, anyone could post any run-of-the-mill recipe chili. Me? I wanted to be different. So, what makes this chili recipe different? Simple: it's meatless.

That's right. This chili recipe still has everything else you've come to love from classic chili including beans, tomatoes, and corn. But what sets this batch apart from the rest is the lack of meat.

Instead, this chili is made with steel-cut oats.

You heard correctly. Oatmeal! And interestingly enough, it tastes just as good as beefy chili.

This recipe requires the chili to be prepared and cooked on the stove. However, I decided to use my slow-cooker instead. Because who doesn't like dumping all of their ingredients into a pot in the morning and enjoying a hearty meal once dinner rolls along later that evening?

As for my own attempt at making this, the chili itself tasted like authentic chili sans meat. My only deviation was that I used chili powder rather than cumin, so this batch was particularly spicier.

My only other reservation was the significant lack of meat. Without that beef, the overall texture tasted more like a soup than a stew. Perhaps next time I will add more than a half cup of oats to provide more texture.

Otherwise, if you're looking for a meatless chili alternative, give this recipe a try. I highly recommend it.

Recipe from SheKnows.Com:

Ingredients

2 cups water plus 1 veggie bouillon cube (or 2 cups veggie broth)

1/2 cup steel-cut oats

1 tbsp. Oregano

2 tsp. Ground cumin

1 tsp. Chili powder

3 cloves garlic, minced

1 (14.5 ounce) can kidney beans, drained and rinsed (or 1-1/2 cups homemade)

1 (14.5 ounce) can black beans, drained and rinsed (or 1-1/2 cups homemade)

1 (14.5 ounce) can diced tomatoes, regular or fire-roasted

1 cup frozen corn, regular or fire-roasted

1/2 to 1 teaspoon liquid smoke, to taste

Juice of 1/2 a lime

Salt and pepper, to taste

Directions

1. Bring the water and bouillon to a boil in a soup pot. Add oats and lower to medium heat.

2.Cook uncovered for about 15 minutes or until the oats are tender and most of the liquid has been absorbed.

3. Stir in the oregano, cumin, garlic, kidney beans, black beans, tomatoes, corn and liquid smoke.

4. Cover and cook over low heat for 20 minutes to allow the flavors to meld.

5. Before serving, add the juice of half a lime as well as salt and pepper, to taste.

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