Sunday, February 17, 2013

Easy Healthy Breakfasts All Week Long

Steel cut oats are better than rolled oats for the following reason:
1)  They taste better
2)  They have a better texture and consistency
3)  You can save the leftovers to eat later, and they don't turn into concrete.

The issue with them is that they take a lot longer to cook.  One of my favorite cooking blogs is and it has the solution to this: prepare the oats in advance and then eat them all week.  The recipe is below but you should read the full post.  I do this often Sunday night and then have easy breakfasts all week by warming up just the portion I want each morning. I usually mix in frozen or fresh berries, bananas or raisins with some flax seeds before microwaving then top with almond milk and maple syrup before eating.

How To Cook Steel-Cut Oats for Breakfast the Night Before

1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)

2-quart saucepan

1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.

2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.

3. Pour in the water and add the salt. Stir.

4. Bring to a rolling boil.

5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!

6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.

When the oatmeal is warm, scoop out and enjoy!

Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

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