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This ain’t no ordinary breakfast cereal! These steel cuts oats are extra creamy, loaded with toppings, and pack an eye-opening tasty punch for your morning.
Are you an adventurous eater? Are you always willing to try something new or more a creature of habit?
I fall somewhere in between. Even if I don’t love every dish or ingredient, I’m usually willing to dip a toe in (okay, a fork) into the water. With the exception of okra…I just can’t seem to find my way around that slimy beast. But as adventurous I am in trying new things, I find it just as easy to get stuck in a giant breakfast rut most of the time. Well, that applies to weekday breakfasts anyhow.
Weekends are all about lazy indulgences. Sleeping in if our schedule allows, cheesy scrambled eggs, french toast, pancakes or even a hearty slice of quiche. I love to entertain for brunch or even better, meet up with friends over a big plate of crispy bacon and spicy bloody marys. But weekday mornings, oh weekday mornings…that’s where my creativity takes a beating.
In the summer I’m pretty much all yogurt all the time, topped with a handful of berries and some crunchy granola. Listen, it’s delicious! But what’s that saying….”show me the tastiest breakfast and I’ll show you the guy that’s tired of eating it.” ? Okay, so I think that particular saying actually applies to relationships, but you catch my drift.
Once the weather turns chilly I turn my back on yogurt and ease my way (by way of toast and jam) into oatmeal. But here we are, mid February and I’m feeling that fickle tickle once again, but not yet quite ready to make the big transition. So in order to stretch oatmeal season I’ve gotta dig deep into my topping arsenal while keeping it weekday easy. And that my friends, means make-ahead.
I start by making a batch of creamy (hello milk, not just water) steel cut oats on Sunday and portion them out for the week. I also make rustic applesauce flavored with maple syrup for an easy, tasty topping. Throw on some fresh apple slices, frozen cranberries, and a sprinkle of toasted nuts and we have a winner. Now, you can seriously stop at the applesauce and be perfectly content, or you can throw on my suggestions or your favorite mix-ins (think chia seeds, flax seeds, berries, bananas)…for endless options.
This bowl of oats is anything but boring and has renewed my appreciation for oatmeal season. Trust me, this is one tasty rut to be stuck in. Yogurt who?
- 2 tsp unsalted butter
- 1 cup steel cut oats
- 3 cups skim milk
- 1 cup water
- 1/2 tsp kosher salt
- 2 large apples (Gala, Fuji, Braeburn, etc.)
- 2 Tbsp maple syrup
- 1 Tbsp water
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 tsp nutmeg
- a few turns of freshly ground black pepper
- *additional toppings: apple slices, toasted nuts, frozen cranberries, a drizzle of maple syrup
Melt butter in a med/large saucepan over med/high heat.
Stir in the oatmeal and cook until toasty, about 2-3 mins.
Stir in the milk, water and salt and bring to a boil. Reduce to a simmer and cook, stirring frequently for about 25 mins.
Core apples (you can leave the skin on for a more rustic applesauce) and roughly chop them.
Add all of the ingredients to a small saucepan and bring to a boil. Reduce to a simmer and cook until apples are very tender, about 15 mins.
Blend with an immersion blender or in a food processor.
Divide the oatmeal into four bowls. Top with applesauce and additional toppings if desired.
Oatmeal can be made several days ahead and stored in an airtight container in the refrigerator. Rewarm with an additional splash of milk over low heat or in the microwave.