Steel Cut Oats, Hot Cereal

Although I was perfectly content eating a bowl of fibre 1 cereal with peanut butter, berries, and milk for months, I figure it’s always good to switch things up from time to time. A little over a year ago, I ate so much instant oatmeal that I had to cut myself off because I was getting sick of it. Then I discovered steel cut oats. Incredibly satisfying and delicious. There was only one problem – it takes up to 20 minutes to make. Thankfully, there are several ways to get around having to wait 20 minutes every morning for the best oatmeal you’ve ever had. One method is to boil water, dump the steel cut oats and leave it to soak on the pot overnight. The second method, (and my personal favourite method) involves the use of a slow cooker. You won’t believe how easy it is to make.

Slow Cooker Steel Cut Oats

1 cup steel cut oats

4.5 cups of water

Pour oats and water into a slow cooker and turn it on low overnight. It’s as easy as that. You can add salt if you want, or different types of spices – whatever you want! I like to start off with just oats and water, and add in whatever I like the next day.

Of course, this inspired me to branch out from steel cut oats and start experimenting with other types of grains. This led me to mix several different types of grains together and I ended up with something equally delicious. Store leftovers in an airtight container for up to a week and a half. You can reheat it either on the stove or in the microwave, and add milk/soy milk/almond milk at that point.

Alison’s Mixed Grain Hot Cereal

2 cups worth of steel cut oats, buckwheat, red quinoa, millet, and rolled oats.

4.5 cups of water

Mixture of cinnamon, cardamom, nutmeg, cloves, fennel seeds, and coriander (quantities are up to you – I found that I actually didn’t put enough initially, so I had to re-add some when I heated it up).

Turn on low and leave overnight. The next day, the mixture will be pretty dry, but that can easily be fixed with some water, or milk. Serve for your favourite toppings. I put blackberries, blueberries, walnuts, and slivered almonds. I actually found this even more filling than my standard cold cereal breakfast. Yum!

I kept this in my fridge for up to two weeks without a problem. I also discovered that reheating it on the stove after adding some water tasted ten times better than reheating it in the microwave.

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