Thursday, February 3, 2011
I know, I know. As always, I am tardy to the party. But now that I have tasted steel-cut oats for myself, I am a FAN.
I've never loved oatmeal, but occasionally I force myself to eat it because it's so. good. for. me. Ingested on a cold winter's morning, usually with a few slices of bacon for extra protein, oatmeal isn't a bad breakfast. But it was never really a good one, either.
Enter steel-cut oats. Unlike the flat, gluey oats found in the cardboard tube, steel-cut oats are the actual groats - chopped. They are nutty in flavor and have a chewy texture. I was initially put off by the lengthy cook time (20-30 minutes), but have discovered the overnight version from The Kitchn. I'm working my way through a week's supply, and am thoroughly enjoying it.
Yesterday I topped mine with brown sugar, chopped pecans, and dried cranberries.
Today I added a splash of milk, a sprinkle of coconut, dried cherries, brown sugar, and a dusting of cinnamon.
I think tomorrow may call for banana, pecan pieces, and a touch of peanut butter.