I’m not so much into rigid schedules as I pride my work-at-home schedule on it’s flexibility. This week, however, I am working away from home and I need a schedule to keep me afloat. I set my alarm for 6:30am. I toast & set my steel cut oats to a simmer. I take a bath (alas, our 100 year old apartment is without shower!), dress and dry my hair. Steel cut oats are done shortly after 7am. Eat porridge, drink coffee. Check email. Put on jacket. Leave building with bicycle at 7:50am and arrive at my desk in a downtown corporate head office at 8am sharp. Phew! Repeat until Friday.
I’m actually quite busy with freelance work AND this extra graphic design job that takes me out of the house for the week, so I won’t have much time to update around here. I hope my breakfast routine will keep you interested enough to give these steel cut oats a try. They’re great! (note my refrain from the Tony the Tiger bellow.)
steel cut oatmeal
1 t butter
1 c steel cut oats
3 c boiling water
1 c milk
1 t cinnamon
optional: extra milk, raisins, honey, brown sugar or maple syrup to taste
1. Melt butter in a large pot and add the oats. Stir until toasted — about 2 minutes. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes with the lid on. Don’t stir.
2. Add milk and the cinnamon into the oatmeal and stir to combine. Cook for an additional 10 minutes. Spoon into a bowl and add some extra milk and some honey to sweeten things up.