My husband used to tell me about this amazing oatmeal he’d had once as a houseguest. He’d go on and on about how creamy it was, how he wished he could have it just once more, just one more chance to enjoy this incredible oatmeal.
Okay, maybe not that dramatic, but it was definitely oatmeal to remember, which says something. And as the woman who feeds him (I did not marry a cook) I was beginning to get a complex about my oatmeal.
Then last year, I learned a new secret that revolutionized my breakfasts, my mornings, and my marriage, forever. And now, as soon as the weather turns cold, I have the most amazing, most crazy cheap, crazy simple and super healthy breakfast ever. And I have a satisfied husband. It’s almost more happiness than I can bear.
It is the breakfast of champions, I’m telling you. And it is totally houseguest worthy. It starts with one cup of steel cut oats.
Do you know your oats? The oats on the top have been rolled flat, the oats on the bottom have been chopped, or cut. There’s no MAJOR difference between the two, but I like steel cut oats because they taste a little nuttier, they’ve been slightly less processed, and because my houseguests are always more impressed when I say I made them steel-cut oatmeal.
So here’s the big secret. Once a week, on Mondays, I break out my dutch oven, I dump in one cup of oats for every four cups of water and milk, plus a dash of salt. Then I leave it in the oven for an hour.
That is it.
Then, on every weekday morning, I pull the oatmeal out of the fridge, I use my ice cream scoop to carve out enough for a bowlful. I warm it, I top it, and then I huddle over my simple, wonderful, warm cozy breakfast.
I always top with soy milk (it is so creamy with the oatmeal) and a little brown sugar. Then I like to mix it up with other toppings.
My latest favorite is homemade applesauce. It is like having an apple pie for breakfast. Only no guilt instead of tons of guilt.
Here is the official recipe.
Two-Minute Weekday Steel Cut Oatmeal
1 cup steel-cut oats
3 cups water
1 cup milk
1 tsp kosher salt
Preheat oven to 300.
Dump oats, water, and milk into a large, oven-safe pan with extra depth for oatmeal to expand. Add salt. All of this will take you a grand total of two minutes, hence the recipe name. Cover if you want. Or don’t. I’ve done both.
Bake for an hour or two. Seriously, can you believe how easy this is? If you bake a little longer, the oatmeal will be more custardy when you refrigerate. Bake a little shorter if you like your oatmeal saucy.
Store in the fridge. Oatmeal will keep for five days or so. When you’re ready to enjoy, scoop out a bowlful and warm in the microwave. Once it is warmed, drizzle with soy milk (my favorite) or cream. Add something sweet and enjoy.