Growing
up, breakfast was a meal that we ate together as a family on the
weekdays. We would get up bright and early, usually to my Dad singing,
"Rise and shine it's time to get up... (to the tune of the BYU fight
song)." We ate hot cereal (oatmeal, cream of wheat or zoom) Monday
thru Thursday. I remember loving Fridays because my Dad would leave early
to work and we would get to eat cold cereal, it was awesome. It may have
been because I had consumed so much hot cereal in my early years, but for a
long time it wasn't my breakfast of choice. At least it wasn't until the
cold weather arrived and I tried this very delicious bowl of steel cut
oats. This oatmeal is the perfect start the day, warm, filling and very
delicious. (This recipe for steel cut oats is super quick and you'll have steel
cut oats waiting for every morning in the fridge.)
Steel
Cut Oats
1
2/3 cup steel-cut oats
4
cups water
1/2-3/4
teaspoon kosher salt
Mix-Ins
or Toppings:
Milk
or half and half
Cinnamon
or other spices
Raisins
or other dried fruit
Toasted
pecans, walnuts or almonds
Flaked unsweetened coconut
Honey
or pure maple syrup
Jam
Sautéed
apples or pears
Gather
5 pint-sized mason jars with lids. Bring the oats, water and salt to a
boil in a pot. Simmer for about 3 minutes then turn off the heat. Ladle the
oats and water into the jars (the jars won't be filled to the top). Cover
the jars tightly with their caps and rings. Leave on the counter
overnight. The next morning pour the oatmeal from one jar (more if you're
serving more than 1 person) into a small pot and heat until hot. Pour
oatmeal into a bowl and add any of the mix-ins or toppings desired. (The
quicker version is to just take the cap and ring off the jar and give the
oatmeal a quick stir. Microwave for 2 to 3 minutes, or until hot.
Add mix-ins or toppings to the jar and it's ready to eat.)
I eat my oats
with a splash of whole milk, apples that have been sautéed in a little butter and maple syrup and then
topped with toasted pecans.
*I
usually double this recipe (3 1/3 cups steel cut oats, 8 cups water and a
heaping teaspoon kosher salt, simmer for 5 minutes).
Recipe
barely adapted from The Kitchn
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