Cooking | Easy Steel Cut Oatmeal
Getting the kids up, ready and out the door for school each morning is a feat. There are lunches to be packed, backpacks to be checked, hair to be tamed. I find myself channeling my inner drill sergeant, “Go! Go! Go! Deploy! Deploy! Deploy!”
It’s a lot. And in there somewhere, is breakfast. Typically, my kids do the American-kid thing: cold cereal. But on mornings like this morning, when temperatures are in the 20s, I try to get a hot meal in them before they head out the door.
The problem with hot meals is that they take a while and our morning time is limited. Take steel cut oatmeal. It’s a 45 minute commitment. We don’t have that sort of time. But a few years ago, I stumbled across something that rocked my school-week-breakfast world: 10 minute steel cut oatmeal. It’s so simple and easy. You have to give it a try.
Easy Steel Cut Oatmeal
4 cups water
1 cup steel cut oats
The night before, boil 4 cups water in a pot. Add oats and boil for 1 minute. Turn off the heat, put a lid on the pot. Let it sit overnight. The next morning, turn on the heat and boil the oatmeal for 10 minutes.
Ladle into a bowl and top with any combination you’d like: milk, brown sugar, maple syrup or fruit. You’re done!