There’s nothing better than a delicious, hot breakfast before work. It’s argued that steel cut oats are healthier than rolled oats because they are minimally processed; plus, you can make a big batch on Sunday night to last you the entire work week (it’s better to do it this way because they take about 25 minutes to cook, but they’re definitely worth the time!!!).
Here’s my modified version of Alton Brown’s creamy, wholesome steel cut oats recipe. In place of butter, I use margarine, and instead of buttermilk I turn to skim milk; the product is equally as amazing and saves hundreds of calories.
I like to top the hot oatmeal with a cold chopped honeycrisp apple and raisins; the contrast between hot and cold, creamy and crunchy is amazing, and the raisins add just a little bit of chewyness.
1 C Steel Cut Oats
1 T Margarine or Butter
3 C Water
1 C Skim Milk
2-4 T Dark Brown Sugar (to taste)
1 T Ground Cinnamon
Honeycrisp apples (chilled) or fruit of choice
1. Boil water in a teapot. In a medium saucepan, melt margarine or butter on medium heat and add oats. Stir on medium heat for 2 minutes until oats are toasted. Add 3 C water, stir gently and simmer on medium heat for 20 minutes. Gently stir oats after 15 minutes of simmering.
2. Turn heat to low and add 1 C milk, stirring gently. Add brown sugar and cinnamon. Cook 5 minutes on low.
3. Serve immediately topped with cold fruit of choice, or put in a tupperware and refrigerate for up to a week. To reheat, microwave on high for 1 to 1 1/2 minutes (adding milk if oats are too sticky) and top with chilled, chopped honeycrisp apples and raisins.