Steel cut oats are your blank canvass and you are the artist

For all the breakfast foods I love to eat and make, I don’t really like breakfast in the morning. I’m just not ready to eat when I get up in the morning. If I do, it doesn’t sit well or gives me ridiculous heart burn. That said, I’m ready to eat my own arm off hungry by 9:30 am and I’m at my desk.

It’s not super convenient to bring eggs, bacon etc to work though so or the last couple of years I’ve been eating oatmeal for breakfast. It’s easy to eat at my desk (which is allowed), reasonably tasty and not terrible for you. But although oats are gluten free often times, there can be either a wheat product added in or major cross contamination. Luckily it’s not terribly difficult to find gluten free ones.

Oh a clearance sale whim, I picked up some steel cut oats and I wish I had sooner. Sure they have to be cooked ahead of time and they’re plain, but you know what? That’s just a blank canvass to work magic on. I love the non mushy texture, how full/satisfied I feel after eating them and as an added bonus, I’m not hungry again until well after noon so I can often times skip my late afternoon snack.

How do I make this work? Surely I don’t cook them every night?!?! No. Silly potato head.

Sunday afternoon or evening, I cook a cup of it according to the directions on the package. (I think it’s 3 cups of water, a dash of salt and 1 cup of steel cut oats.) It takes about 35 min to boil the water, cook the oats and another hour or so to cool down and divide. Very little of that time is me actually doing anything other thank walking by and stirring them once in awhile. When it comes to dividing it, I put about a quarter of the pot in each dish, toss in some toppings and stick it in the fridge for the week. (I could prob do five from the dry cup, but four is easier to divide in the pan.)

I switch out my toppings, sometimes adding spices or random fruit, this is one of those things where the options are really only limited to what you have in your cupboards.

Here’s what I did this week:

20131103_205657(While it cooked, I prepped my toppings in the containers. Yes those are reused lunch meat containers. They are excellent to use for left overs/to gos)

  1.  TBSP Brown sugar, small handfuls of raisins. (My hands are bigger than yours, it’s almost a given. This means my handfuls are bigger than yours.)
  2. About a quarter cup of both coconut and smashed almonds. This was super filling and I have half of it left! I did decide it needed a drizzle of honey.
  3. TBSP Brown sugar, small handfuls of crasins.
  4. Natural peanut butter and strawberry reduction that I had made from some iffy looking berries.

They’re all pretty darn good. What would you put on them? I think the peanut butter and jelly was my favorite.

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About Court

I spend a lot of time on the pool deck and making treats in my kitchen amongst other things.
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4 Responses to Steel cut oats are your blank canvass and you are the artist

  1. Klay swears by Steel Cut Oats! I love all the toppings you used.

    I would get dark chocolate chips, and coconut. MmmMmm…
    Caramel and dried cherries
    Dried fruits? Like peaches if I could find them…

    Gluten free Graham Crackers… peaches?… with a drizzle of honey? Peach cobbler?:!?!?!!

    I am going crazy here! And now, I want oatmeal. Darn you!!!

    • Court says:

      It seems I have some chocolate chips and more coconut! Totally sounds great!

      On the go

      • OH by the way.. I had oatmeal for breakfast TODAY… and I blame you.

        I put cinnamon, 1/2 tsp of caramel sauce and 1/2 tsp of dark chocolate syrup…

        MMMMMMMMMMMM and I added some Almond milk (because I made it last night, with H20 and put it in the fridge, and it was all GLUEY when I got here.. so the almond milk PERKED it right back up.)

  2. Pingback: A productive weekend, photos, and a question for you | baking in my bathing suit

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