That's really the main reason
I prefer steel cut - I think the texture is so much better than the rolled kind.
But my family is a bunch of health nuts and much
prefer steel cut oats.
Not exact matches
I love
steel -
cut oats, but I need gluten - free and
prefer organic.
While you can make this bread with rolled oats, I
prefer steel -
cut oats because of their chewy texture.
1/2 cup
Steel Cut Oats 2 Tbsp Flax Seed 2 Tbsp Brewer's Yeast 1 1/2 cups Almond Milk Ice (Amount varies, add 2 - 4 cups based on your
preferred thickness.
Made entirely out of
steel, they offer pre-drilled surfaces to ensure you can add your own wooden
cutting surface to the top if you
prefer.
Miranda Hammer, R.D., personally skips the smaller seeds, saying she «
prefers to focus on soaking grains and larger legumes like chickpeas,
steel -
cut oats, and brown rice.»
If you can afford the expense I would buy the cheapest per ounce container you can find of just plain rolled oats, or
steel cut if you
prefer.
But you could totally use
steel -
cut oats if you
prefer a nuttier texture.
Ingredients for 2 servings: 1 cup Vanilla Almond Breeze (or vanilla soymilk or milk or any other similar product that you
prefer) 1 cup oats (i mixed 1/2 rolled and 1/2
steel cut to vary the texture) 1 cup plain (or flavored) greek yogurt a generous sprinkle of brown sugar