Steel cut oatmeal sounds like a good idea until you realize you don’t have 40 extra minutes to watch oats boil in the morning. Food & Wine to the rescue, with their “Overnight Oatmeal” recipe that ran in the December 2008 issue. Against all odds, Susan and I managed to follow the recipe late on NYE, and enjoyed the delicious (and quick!) results the next morning.
makes 6 servings
1 ½ cups steel-cut oats
6 cups water
½ teaspoon sea salt
- Cooked oatmeal keeps wonderfully in the fridge for up to a week.Store leftovers in glass or ceramic serving bowls that can go in the microwave for added convenience.(I try to minimize microwaving in plastic containers.)
- Add seasonings to the cooking water for variety.Try a teaspoon of ground coriander, cardamom or cinnamon.