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(recipe, Deborah Madison)
Imported steel-cut oats are increasingly more readily available, but they are expensive and not always as fresh as they might be. I recommend buying steel-cut oats (as well as oats in other forms) from bulk bins — they are far more affordable that way and don’t involve shipping grain halfway around the world for your breakfast. Leftover oatmeal can be worked into pancakes, muffins, and bread. I love the texture and moistness precooked grains give to a dish. Some might call it mushier, but I see it as a nutty, nice variation.
Garnish the finished cereal with chopped dried fruit and nuts. Sweeten to taste with honey, agave nectar, or brown sugar. Read more in Deborah Madison's article about hot cereal breakfasts.