A Make Ahead Breakfast: Steel Cut Oats

One of my goals this summer has been to start consistently eating breakfast. It’s not so hard when you don’t go into work until 9:30 am, but once fall comes around and I’m back to my 8 am schedule …. let’s just say sleep will start becoming more of a priority than breakfast. So I’m a big fan of anything that will let me sleep a few more minutes. And if that means an already prepared breakfast, well, I’m in!

If you’ve never had steel cut oats before, I would seriously reconsider. Especially if you’re any kind of oatmeal fan to begin with. I’ve stopped buying the yummy Quaker Oats packages because it seems silly to spend the money when you can just as easily make oatmeal the old fashioned way. Steel cut oats have a firmer consistency than regular oatmeal; they have more of a bite to them, which I really like. This recipe is great because you can adapt it to whatever you have on hand (almonds, cranberries, raisins, walnuts, etc.).

Overnight Oatmeal: Steel-Cut Oats

Adapted from this recipe.

  • 1 1/2 c. steel cut oats
  • 6 c. water
  • 1/4 c. raisins
  • 1 cinnamon stick or 2 tsp. ground cinnamon

In a large saucepan, boil the oats in the water for 1 minute. Stir in the raisins and cinnamon stick. Cover and let stand overnight at room temperature. The next day, uncover the oats and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Top your oats with your favorite oatmeal toppings to sweeten the taste. I like brown sugar and maple syrup; Will likes PB&J.

*The prepared oatmeal can be refrigerated up to 1 week. Rewarm in a microwave and thin with water if necessary before serving.

Make ahead breakfast


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