I have eaten oatmeal every morning for the last ten years or so and have come to crave it. The endless possibilities for mix-ins prevent it from becoming routine and I add a side of greek yogurt with honey and fruit.
Steel-cut oatmeal is a great luxury. I used to be a quick oats only girl until I realized, why not make the steel cut kind ahead of time? So, here you have it, how I make a week’s worth of breakfast ready to go in less than ten minutes. Pop in the microwave, add your toppings, and you’re good to go. I also love eating out of a mason jar. Something about the simple and classic Bell container makes me happy.
Bring 4 cups of water and 1 cup of steel cut oats to a boil. Turn off the heat and leave the pot covered. Some people leave them sitting out overnight, but I divide the oats between four mason jars after letting them sit for twenty minutes or so and then put them in the refrigerator.
My favorite mix-ins include fig jam, fruit jams, pumpkin butter, peanut butter, bananas, berries, any kind of nuts, dried cranberries, flax seeds, and always a whole lot of cinnamon! I also add a splash of milk or almond milk to make it a little creamier.