January is National Oatmeal Month, and I've definitely eaten my share this month! I won't turn my nose up at a bowl of oatmeal made with rolled oats, but I really love a hot bowl of steel cut oatmeal. I really go for the chewy, hearty texture of steel cut oats. But who has an hour to cook oatmeal? Answer: Very few of us.
Here's a great trick for enjoying steel cut oatmeal any day of the week (I like to increase the recipe proportions to make 6 servings, then I portion it into single serve containers so I have oatmeal ready to go every day of the week):
10 Minutes to Overnight Steel Cut Oats
4 cups water
1 cup Steel Cut Oats
2 cinnamon sticks (or 1 Tbs cinnamon)
1/2 teaspoon of salt
1 teaspoon of PURE vanilla extract or the scrapings from one vanilla bean
OPTIONAL: 4 cardamom pods, gently crushed with the side of a knife but left intact
1. Put all of the ingredients in a large pot, stir well and bring to a boil uncovered.
2. When the pot comes to a boil, give a big stir, cover and turn down to a high simmer.
3. Simmer for 10 minutes.
4. Leave the pot on the stove with the lid in place, and turn the heat completely off.
5. Go to bed.
6. Wake up to a pot of perfectly cooked oatmeal.
7. Remove the cardamom pods and cinnamon sticks
8. Add any mix-ins (like seeds, nuts, fresh or frozen fruit) and reheat on the stove or in the microwave.
I like to mix in seeds and nuts to my oatmeal, like 1-2 tablespoons of chia seeds, pumpkin seeds, sunflower seeds, pecans or walnuts. I also top my oatmeal with fresh or frozen fruit and if I'm feeling super fancy, I'll add granola made from whole ingredients (Note: When purchasing your granola, choose one with less than 6 grams of sugar per serving, no preservatives, and no ingredients made in a lab!).