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 taste1. 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.
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Like you I love steel cut oats … your preparation of them looks and sounds delicious. What a comforting way to start the day!
I have steel cut oats at least 3 times a week. I love that stuff!
I love steel cut oats… so much better than the regular kind… more character.
Mmmmmm, I think good oatmeal is the food of the gods. I love the idea of adding maple syrup – how delicious!
I often make steel cut oats for breakfast, but have never tried toasting them first. That must add a wonderful nuttiness to your porridge! Thanks for the idea — next time, I will toast!
Ivonne, it’s a great way to start the day…it almost makes up for getting up early!
Joe, it certainly makes a great breakfast 🙂
Yup, I totally concur Michele!
Rorie, I used to love brown sugar in my oatmeal, but now I’m on a honey kick. Cornelius loves maple syrup in his oats!
Tania, toasting is key!
Hag, yes, it’s my favorite cookbook for the illustrations only!! It’s the cutest for sure.
Hi, I love sandwiches! My schoolmate/friend/co-worker Pam told me about your blog…and what is really funny is that I have the cookbook where “everybody loves sandwiches”! See my Jan.1 2006 posting. keep up the good work.
If you soak your oats overnight, you’ll cut the cooking time by 15 minutes.
According to the McCann’s website, you can toast your oats all at once on a cookie sheet for 30 min @ 300 degrees. They further suggest that you can whizz the toasted oats in a food processor for a couple of times (steel cutting again?) and make a finer mush. Both of these cut the cooking time.