So maybe you’ve only had oatmeal that has the consistency of lumpy glue and the taste of wallpaper; maybe you always make your oatmeal into something amazing! I love hot breakfasts; if I haven’t made muffins or scones over the weekend to eat for breakfast during the week, I always make oatmeal. My husband can eat Cheerios with honey and hempseed every day of the year and be fine…I could probably do the same with oatmeal. Though I do like my scones… 😉
This time, we’re focusing on steel-cut oats. Their nutty, hearty texture really elevated oatmeal for me when I found out about them, and since they don’t fall apart, they are much less prone to turning into glue than quick oats (which I hardly use unless I can’t help it).
There are two ways to cook steel-cut oats; the overnight way and the 30-minutes-in-the-morning way. I usually do the latter, and just make sure that I start early enough, or prep them Sunday night. Each recipe makes four servings, so I can have Monday with my leftover muffins from the weekend, and then the next four days with warm, sweet oatmeal. If you want to prep them overnight and avoid the long morning cooking time, those directions will be in the notes.
Whatever your breakfast desires, try one of these oatmeal recipes and see if it doesn’t perk up your morning!
- 4 cups water (or milk of your choice)
- 1 cup steel-cut oats (not quick or rolled)
- 1/2 tsp salt (or to taste)
- 1/4 cup dried cranberries
- 1/4 cup dried mango slices, chopped
- 1 cup frozen pitted cherries, thawed
- 2 TBS cocoa powder
- 2 TBS brown sugar
- 1 TBS shredded coconut (optional)
- 1 tsp apple pie spice or cinnamon
- 2 apples, cored, sliced, and cubed
- 2 TBS brown sugar (optional)
- Set the water or milk to boil in a covered 2-quart pot. If using milk, watch very closely!
- When the liquid boils, pour in the other ingredients and stir frequently until the mixture boils again (it will take longer for some mixtures than others).
- Once the oatmeal is boiling again, turn the heat down to low and let simmer, uncovered, until the desired amount of liquid has evaporated (I like my oatmeal a little thicker, so I let it simmer for 30-45 minutes, depending). Stir occasionally; if the oatmeal sticks, scrape it from the bottom with your wooden spoon. It won't burn if it's on low.
- Remove from the heat and divide into four servings. Breakfast for you for 4 days, or to share with someone for 2! Enjoy with more fruit and maybe yogurt. 🙂
- The overnight oats method is one I don't find as useful or time-saving, since my stove takes FOREVER to come to a boil. But for those of you with speedier stoves, this may be a game-changer: Using all water, or non-dairy milk, bring the liquid to a boil the night before and pour in the oats and other ingredients. Stir together, cover, and remove from the heat. In the morning, bring the oatmeal to a boil again and cook till you like the consistency. It *should* take less time, but I didn't find it so for my stove. Let me know in the comments if it works better for you! 🙂
- Apple pie spice: For 1 teaspoon homemade apple pie spice, stir together 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and a dash ground cloves or ginger. I mix more together and keep it for when I want it. Or, you can just use cinnamon, like my nutmeg- and allspice-hating husband. 😉