Recipes Magazine

Overnight Steel Cut Oats and Sauteed Tempeh

By Mattie @comfyconfident

Happy Hump Day!
As I write this, I am on a bus, headed to NYC for my first ever blog event! I am super excited and nervous. It is going to be a whirlwind trip; down and back in 24 hours! Don’t worry I will give you a full recap of what goes down at the event!


Overnight Steel Cut Oats and Sauteed Tempeh

Take a look into a day in life of me and my food!



Overnight Steel Cut Oats
1/4 cup dry gluten free Steel Cut Oats
1/2 cup almond milk

Mix the oats and almond milk together and let it sit over night. They become a chewy softer version of the oats. They almost taste like Grape Nuts. If you add more milk you could have a great healthy cereal. I had a dollop of peanut butter in mine the next day. This breakfast was a nice change up from my normal meals. I want to try to make them with chocolate almond milk. In college I used to always have grape nuts drowned in chocolate milk. This seems like a healthy alternative!


For lunch I had a mixed green salad with cucumbers, green peppers, avocado and tempeh.


I really like to put tempeh into my salad. It is super easy to prepare and a nice change from the standard proteins. I also get really grossed out by raw meat, so if I can avoid cooking with it, I do!

Sauteed Soy Sauce Tempeh 
1/2 cup of cubed tempeh
3 tbsp of soy sauce

Warm a frying pan to medium heat. Put on the cubed tempeh and soy sauce. Let sauté for a couple minutes, frequently flipping and moving the tempeh. Cook until all the soy sauce is absorbed. About 3-5 minutes.


For dinner I had chicken stuffed with spinach and cheese with risotto on the side. (I know, I just said I don’t like dealing with raw meat, but a girl has got to eat, and sometimes that requires touching slimy, gooey, raw poultry…yuck)

It was delicious. Everything about it. And it was super simple! I will post the recipe real soon!

I hope everyone has a great Wednesday!

What is your favorite salad topping?
How do you cook steel cut oats?

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