Breakfast is my favorite meal. I seriously could eat it for every meal of the day. I almost always start my day off with steel-cut oats. Instead of boiling them every morning on the stove or in the microwave, I make one big pot on Sunday evening and then store it in a glass container in the refrigerator. Every morning, I scoop out one yellow container full and add fruit, nuts, or whatever topping I feel like eating that day.
Unfortunately, I’ve had many messes all over my stove when oatmeal has boiled over, so I came up with a new cooking method. I simply add the steel-cut oats, water, a couple spoonfuls of coconut oil (counted as part of my teaspoon allowance), and cinnamon. I bring the pot to a boil, then I turn off the burner, cover the pot with a lid, and just let the oats sit. About 45 minutes later, they are cooked perfectly. No messes, no fuss, no watching of the pot required!
Here’s the recipe, and there are some topping ideas below! Enjoy!
- 1 2/3 cups Steel-cut Oats
- 4 cups Water
- Pinch of Salt
- 1 T Butter or Coconut Oil optional
- 1/2 tsp Cinnamon optional
- Bring all ingredients to boil in a large saucepan. Turn off and cover. Let sit approximately 30-45 minutes. Let cool, then put a serving size amount in individual containers. Can be refrigerated up to one week or frozen. When ready to serve, heat in microwave and add desired toppings.
Oatmeal Topping Ideas:
All sorts of fruit (berries, banana, mango, raisins, chopped dates, apples, applesauce, all-fruit jam, pomegranate seeds, etc.)
Nuts & seeds (coconut, almonds, pecans, walnuts, cashews, pistachios, pumpkin seeds, sunflower seeds, flaxseed, chia seed, hemp seeds, peanut butter, almond butter)
Sweetener (honey, agave, maple syrup, chocolate chips, all-fruit jam)
Here are some more of my favorite oatmeal recipes:
Sweet & Savory Pumpkin Seeds (yummy topping for oatmeal)