Steel Cut Oats
There is nothing quite like a warm bowl of oatmeal on a winter morning. If you haven't had one in awhile I encourage you to go do it. It's good for you, so why not? I like oatmeal in every form but lately we have been eating steel cut oats. I make them overnight in the crockpot and we come down to a hot breakfast that is all ready.
Here is the Formula:
Grease the sides of the crockpot just lightly to prevent sticking with butter.
2 cups of steel cuts and 8 cups of water.
Cook on low overnight about 8 or 9 hours.
My favorite way to eat it is with a really ripe banana mashed in it and a little milk.
Lily likes it with maple syrup and vanilla soy milk and cinnamon. She calls it porridge and pretends she is Goldilocks.
This makes a ton so we put the leftovers in the fridge and zap it the next morning. 1 minute then mash with a fork, add milk and zap some more. Works great. It gets gelled-like in the fridge so I was kinda wondering about pan frying it like polenta but have never tried it.
If you don't have a crock pot- don't fret! You can still make it quickly with the overnight method! I have tried it and it works great too.
Method: Boil 4 cups of water in a pot. Turn off heat and add one cup of oatmeal. Cover pot and leave overnight. The next morning cook the oatmeal on low for 9-12 minutes. Stir occasionally.
This basically cuts the morning cooking time in half.