Steel Cut Oats with Flax and Cinnamon

Flax has omega-3 essential fatty acids -"good" fats that have been shown to have heart-healthy effects. It is also a rich source of micronutrients, dietary fiber, manganese, and vitamin B1.  Cinnamon is a wonderful anti-inflammatory.  And both taste great! 



•    3 cups (3/4 liter) water
•    ¼ teaspoon sea salt
•    1 cup (160 g) steel cut oats
•    ¼ cup (27 g) flax meal
•    1 teaspoon cinnamon

Serve with your choice of toppings: berries, banana, chopped toasted nuts, honey, maple syrup, toasted coconut, coconut sugar, milk or nut milk.

I often make a double batch.  It reheats well with a little added water or milk (of your choice)  and you can even freeze it.  


Place water and salt in a large saucepan and bring to a boil.  Slowly add steel cut oats and return to a boil, then reduce to a low simmer, cover and cook for 20 minutes, stirring occasionally.  Add flax meal and cinnamon, stirring well and serve with your favorite toppings.