Last night, one of my girlfriends accused me of being the kind of person who picks out outfits on Sunday for the rest of the week. I just kind of pretended like I didn’t hear her and motioned to the bartender that I needed more wine urgently, but, yeah, I totally do that. You were right, Mattie.
In the same vein, I also make a ton of food once or twice a week and then parcel it out to myself every day. I’m a big believer in the power of breakfast, so I make myself something nice each morning. Well, more accurately, I make myself something nice once and then warm it up for five or six mornings after that.
Behold: steel cut oatmeal.
This takes 20 minutes and is tasty, inexpensive, filling, healthy, and vegan. After the jump, I’ll give you the guidelines!
Gather the following:
1 cup steel cut oats
1/4 cup of dried cranberries, plumped (I tossed mine in water last night and they looked good today)
1/4 cup raspberries (frozen is fine!)
about a handful of hazelnuts, pecans, or walnuts (optional)
salt, to taste
a heaping tablespoon of brown sugar
3 cups of water, plus or minus a bit
maple syrup for drizzling
Get a large saucepan or saute pan and put it on the stove over medium heat. Pour the oatmeal and the very optional nuts in and gently toast for about 3 minutes. Everything will get nutty-smelling and you’ll like it.
Now, dump in the fruit, brown sugar, and salt and mix everything about a little so everything is evenly distributed.
Pour in the water and let it simmer for about thirty minutes. If you haven’t ever made steel-cut oats before, you are going to think this is a lot too much water, but you’re wrong, I promise! Don’t worry. Everything will become a porridge in about a half hour and it’ll be fine.
When it all holds together, portion it out into four bowls and drizzle just a little maple syrup on top.
Any quick and good breakfast recipes for sharing? Let me know!