Steel-Cut Oats

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.

Y-U-M.