Top | Breakfast
(recipe, Kim Carlson)
If you're a steel-cut-oatmeal lover who doesn't always find time to prepare your oats, this recipe — and a microwave — can help. You make the oatmeal on Sunday, chill it in a baking pan, and cut bars to eat throughout the week. The recipe is based on one from Cooking Light magazine, which recommended serving the oatmeal chilled.
- 3 cups water
- 1 cup milk, preferably whole milk
- ¼ cup brown sugar, packed
- ½ tsp. cinnamon
- ¼ tsp. salt
- 1½ cups steel-cut oats
- ½ cup chopped dried cherries or other dried fruits (raisins work well)
- Vegetable oil or butter for coating the pan
- ½ cup chopped walnuts, hazelnuts, or almonds
- 2 Tbsp. unsalted sunflower seeds
- In a large saucepan, bring the water, milk, brown sugar, cinnamon, and salt to a boil over medium-high heat; watch it closely to prevent it suddenly boiling over. Stir in the oats and dried fruit; as soon as it begins to simmer, reduce the heat and cook it, stirring occasionally, until it thickens, about 20 minutes.
- While the oats cook, lightly coat an 11-inch-by-7-inch baking dish with oil or butter.
- When the oatmeal is ready, stir in the nuts and seeds. Spoon the mixture into the prepared pan and let it cool a bit. Cover and chill.
- To serve, cut the oatmeal into squares. Place one or two squares in a bowl, and heat in the microwave until it's just warm; serve topped with more milk or a splash of cream if you wish.