Tuesday, January 25, 2011
139/365 Breakfast: Steel-cut oats
As I mentioned in my previous post, I'm a big oatmeal eater in the cold winter months. I usually go for the rolled, old-fashioned style oats that I can whip up quickly in the microwave in the morning. But I recently gave steel-cut oats a try (pictured here), and they're great!
They take longer to cook -- about 20 minutes if you do it on the stovetop -- but I've found that Alton Brown has come through for me again. I found a mention of his method for overnight steel-cut oatmeal on a blog, tried it, and it's awfully handy! Dump the ingredients in a crock pot before bed, turn it on low, and voila! Breakfast is hot and ready when you get up in the morning. Love it.
I actually haven't made the recipe exactly as written; I've left out the dried cranberries and dried figs, opting for a plain oatmeal that I can then add to later. I'm generally able to get four servings out of this batch of oatmeal. I like to divide the leftovers into individual containers, refrigerate them, then pull one out for breakfast during the week. The reheating method mentioned in this post at The Kitchn is exactly what I do.
Are you a fan of oatmeal? I'm always looking for a great new mix of flavors to try. What are your favorite things to mix in it?
Camera: Canon 40D with 60mm macro lens and 430EX Speedlite, 1/125s, f/4 at ISO 640