If you have never tried steel cut oats, then now is the time. They are really quite different than rolled or quick oats–chewier, and nuttier.
Even though they take quite a bit longer to make, you can prepare extra, refrigerate it, and then heat it up the next morning. When I do this, I usually divide up leftovers in separate microwave bowls. Then in the morning, I break up the cold oats (which turn into gelatinous bricks in the refrigerator) with a spoon, add about 2 teaspoons of water per bowl, cover with plastic wrap, and microwave for about a minute until hot.
steel cut oats with apple and cinnamon
2 teaspoons unsalted butter
1 cup steel cut oats
4 cups water
pinch of salt
cinnamon apples (recipe follows)
1. In a medium saucepan, melt butter over medium heat. Add in oats and stir frequently until oats get a bit toasted (When you can smell them cooking, then they’re toasted). Pour in water and bring to a boil. Once the mixture comes to a rolling boil, add in the salt and reduce heat to a very low simmer.
2. Simmer the oats for 20-25 minutes, stirring frequently. If the water evaporates to quickly, you can add more as you go along. Pour into bowls and top with milk, cream, sugar, and the cinnamon apples.
This recipe is designed as a single serving. Double and triple the recipe to your heart’s content.
1/2 small apple
1 teaspoon butter
pinch ground cinnamon
2 teaspoons granulated or brown sugar
Peel and cut the apple into very small pieces. Place in a microwave safe dish and top with butter, cinnamon, and sugar. Cover with plastic wrap and microwave on high for 1 minute. Stir and serve.
Here’s a couple breakfast recipes for apple week!