A bowl of steel cut oats is a fall breakfast favorite for me. I’ve never been a huge fan of rolled oats, that is unless in a cookie, granola bar or apple crisp. (Hmmm, I see a pattern developing.) As a breakfast food, its texture and consistency seem better suited for those wearing bibs awaiting big spoon choo-choos to deliver their slimy cargo post haste than for those set to champion to take on the world each morning. Yes, your mom was right; breakfast IS important.
The day I discovered steel coats oats, I was a changed man. This is the food of lumberjacks and iron workers, longshoreman and farmers. After a bowl of winter’s best breakfast, I feel the need to put on flannel and fell a tree. (Anyone seen my blue ox, Babe?) Why are steel cut oats so great? The texture is firm, the flavor is nutty, and I would never call it mush.
But when it comes to making steel cut oatmeal, most people complain it takes too long. So I’m here to show you a quick and easy way to cook steel cut oats. The secret is timing. If you take a step or two before you go to bed, breakfast will be ready when you wake up, and for a couple days down the road.
Recipe: Easy Steel Cut Oats
- 4 Cup of water (3 Cups for firmer oats)
- 1 Cup steel cut oats
- 1/4 teaspoon of salt
Making the Night Before:
- Boil water.
- Add salt and oatmeal.
- Stir thoroughly.
- TURN OFF HEAT
- Continue to stir until boiling subsides.
- Again, the stovetop is now OFF.
- Place the lid on the pan.
- Return in the morning to 4-5 servings of toasty oat goodness.
- Breakfast is ready for the week.
I divide it into four servings and just microwave it when I want it–two minutes and it’s done.
Not surprisingly, I like to gild this lily by chopping up some dried fruit and nuts to top it off.
Custom Oatmeal Topping Recipe (add what you like)
- 1 Cup of nuts
- 1/2 Cup dried currants
- 1/2 Cup golden raisins
- 1/2 Cup dried apricots, chopped
- 1/2 Cup of brown sugar
- 1 teaspoon cinnamon
MIx the ingredients together and top off your oatmeal with a couple spoonfuls.
Drizzle with a little maple syrup and milk for winter’s best breakfast–so says Tom and Boz. (Gracie prefers scrambled eggs.)
What I was blogging about a year ago: