Cardamom Soaked Steel Cut Oats w/ Lemon Curd

& the full recipe for lemon curd (dairy free & sweetened with just honey!)

I have been making these soaked steel cut oats all winter long, and it’s become a morning staple in our home for all three of us. I feel like we’re bears ala Goldilocks, dishing up two grown-up bowls and a baby bowl. Everyone can add and switch up their favorite toppings, so breakfast never gets boring. I always add hemp seeds for some protein, a scoop of almond butter for healthy fats, and a seasonal fruit compote (think: ginger stewed pear, warm apples, verbena strawberry). My kid rarely says no to a bowl of oatmeal, so that in itself is a win. In my toddler’s bowl, I’ll sometimes add a splash of cod liver oil and an egg yolk for extra nutrients.

There’s one key step to making a batch of oatmeal that will fill you up for hours but won’t bog you down — the overnight presoak. I prefer using steel cut oats because they take longer to digest, contain a lot of soluble fiber, and are lower on the GI index, causing less of a rise in blood sugar.