Perfect Steel-Cut Oats (Oat Groats)

Perfect Steel-Cut Oats
serves 2-4, depending on how hungry you are!

3 cups water
1 cup steel-cut oats
pinch of salt

Bring the water to a boil and stir in the oats and salt. Let the water and oats come back to a boil then reduce to medium-low heat.

Let the oats simmer with the lid slightly ajar, stirring frequently until cooked through - 20 minutes for chewy oats or 30 minutes for softer oats.

Stir in extras like milk, sweeteners, nuts, and fruit off the heat in individual bowls. Leftovers keep for one week.

YUMMY, EASY, HEALTHY(er) chocolate cake

I made this for my Dad's birthday the other day, experimenting with a recipe I found online by substituting bean puree for the oil. It was delicious. I may try it with a little bit less sugar or some sugar substitute next time.

3 C. Flour
2 C. Sugar
2 tsp. soda
1/3 C. cocoa powder
1 tsp salt

3/4 C. oil (I used bean puree instead--just puree a can of beans with the juice until it is smooth. OR, if you want to reduce the sodium, rinse the beans first and add enough water to make it about the consistency of thick applesauce).

2 tsp. vineger
1 tsp. vanilla

2 C water

Sift dry ingredients together. Make 3 holes in the dry mixture. Pour oil(beans) in one, vinegar in one, and vanilla in the other. Pour water over the top of all of it, beat with a fork.

Bake at 350 in a greased 9x13 pan for 35 to 40 minutes.

I topped it with store-bought fudge frosting. It was rich enough that it would probably be good with just a little bit of powdered sugar to cut more fat and calories.