Since late last year, I’ve made it a habit to eat breakfast before I leave for work in the morning (as opposed to eating once I get to work, after a 45-minute commute). When I do this, I’m much more alert by the time I arrive to the office, and I feel much better throughout the day. I love steel-cut oats, but they take too long to cook on an average morning, at least for me.
Here’s what you do:
A bit of butter or olive oil (around 1 teaspoon)
1 cup steel-cut oats
3 cups water
A few pinches of salt (2-3)
(This amount of oats and water will yield somewhere between 3-6 servings, depending on how much oatmeal you like to eat.)
In a saucepan (the Kitchn says 2-quart size, I’m not sure what size my pan was), briefly heat the butter or olive oil over medium heat, then add the oats and fry until they smell toasty (about 3 minutes).
Pour in the water, add salt and stir. Bring to a “rolling boil,” then turn off the heat, cover the pan, and leave it on the stove. Then go collapse into bed.
In the morning, uncover the oatmeal, heat on medium-low and stir a few times until you reach your desired temperature (or scoop out the amount you want and heat it in the microwave).
Transfer your leftovers to a seal-able container and put in the fridge – you can enjoy for the rest of the week, as steel-cut oats are just as awesome when stored as leftovers and re-heated.
I’ve been enjoying my oats by re-heating on the stove or microwave, then adding some strawberry jam, a handful of blackberries and a sprinkling of walnut pieces. Amazing.