Is it really time to go back to school? Parents everywhere will be scrambling tomorrow morning to get backpacks packed, lunches packed, hair combed while trying to give their children a decent meal before they rush out the door. You can lessen the misery and chaos by thinking ahead just a bit.
I've been trying various ways of making steel cut oatmeal.
Steel Cut Oats take much longer to cook than even large flake oatmeal and if you enjoy your oatmeal made with milk as we do, care and patience and lots of stirring is necessary to avoid a scorched pot.
Everyone likes their oatmeal a bit different. Some prefer it still with a bit of chew and others prefer it with a creamy texture. How do you like yours? With milk, water, soy milk? Almond Milk?
Regardless of how you enjoy your oatmeal, there is no debate about the goodness and health benefits of beginning your day with a full grain breakfast.
Photo taken right after adding hot milk to the oatmeal and chia seeds in the jar.
30 mintues later the lid has popped to seal and I've given it another good shake.
There are various popular methods for overnight steel cut oats using a slow cooker and for large families that may be the way to go but with just the two of us I wanted to be able to have a formula for just enough for several days without using up valuable refrigerator space with minimal fuss and mess.
If you want to use a different liquid such as water or almond milk, it should be just fine using this recipe.
- 1 cup Steel Cut Oatmeal (click here if you want to know what the health benefits of steel cut oats are)
- 2 teaspoons butter (optional)
- 3 cups low fat milk
- 1/4 teaspoon salt
- Bring 3 cup milk (or water or liquid of your choice) just to a boil. I do this in my microwave but you can certainly do it on your stove top if you watch it carefully not to scorch.
- Put the Oatmeal and Chia seeds and salt butter into a canning jar and add the hot milk. You may need to experiment a bit on the size of jar you want to use. If you want to double the recipe just use additional jars and multiply and then divide the recipe.
- Screw the lid on tight and give it a shake. (use a tea towel...it will be hot) Walk by every few minutes and give it another shake and after an hour, refrigerate it until the morning. My lid always seals and so I make enough jars to last a week at a time.
- To serve, bring to a boil for one minute on the stove top or else press the oatmeal setting on your microwave in individual bowls or the entire jar..minus the lid. If you like a softer oatmeal boil for a few minutes.
- Top with a drizzle of maple syrup, a bit of additional milk to your consistency preference and fresh fruit...oh blueberries are perfect on top. How do you top your oatmeal. I'd love some feedback on this recipe.