Then, the alarm goes off. Mike is always up before me, so I have to brave the cold alone. I have my slippers and robe strategically placed by the bed, so there is as little skin contact with air as possible before I am sheltered inside my fuzzy wrapper.
First stop is to the thermostat. I get satisfaction from hearing the clicking sound as I click, click, click, click my way up to daytime temps. As I listen to the heat kick in, I head to the kitchen.
All year round, steel cut oatmeal is my favorite breakfast. I love the mornings when I have little more time to make it, but most days its opening the fridge to remove my pre-cooked oats, adding a little water, a quick stir and then into the microwave for a minute. A quick sprinkle of cinnamon is all I need to make it a hearty, nutty, chewy breakfast. A cooked cup will last me until lunch time, or until a crunchy apple tempts me during the morning.
Steel Cut Oatmeal
Steel Cut Oats ROCK! I am not a fan of any other oats, other than
their appearance in the occasional oatmeal cookie.
I ALWAYS make a double batch. It keeps really well in the fridge all week, giving me a warm welcome to the morning.
Start with 6 cups of water, and bring it to a boil.
Add in 1/2 Tsp Sea Salt and 2 Cups of Steel Cut Oats.
Stir.
Turn the heat down to medium, until a gentle simmer is all that is happening. No popping or spitting! You may have to go even lower before the oatmeal is done cooking.
Stir about every 4 or 5 minutes for 20 - 25 minutes. You'll know its done when most of the liquid has been absorbed by the oatmeal. I like to keep mine chewy - so I leave the pot with a
little liquid in it - this especially helps when
reheating the oatmeal to keep it
chewy but still moist.
DONE!
(Yum!)
Just a little sprinkle of cinnamon and its ready to eat.
Scoop the rest of the
oatmeal into a container and pop it in the fridge.
You'll have yummy warm goodness to enjoy every
cold morning for the week!
Steel Cut Oats
6 Cups Boiling Water
1/2 Tsp Sea Salt
2 Cups Steel Cut Oats
1/4 Tsp Cinnamon for each Serving
Stir the salt and oats into the boiling water. Turn the heat to medium and let simmer gently for about 20 - 25 minutes, or until desired tenderness. Remove from the stove and sprinkle each serving with cinnamon. Place the remaining oats into a container and pop it into the fridge. To eat later, scoop a portion into a bowl, add a Tsp of water and stir. Microwave for about 1 minute, top with cinnamon and enjoy.
