Oatmeal is one of my favorite breakfasts. It’s nutritious, filling, and warms you up on a cold morning. Most often, I make 5-minute old-fashioned oats. Sometimes, though, I make steel cut oats instead. Steel cut oats are less processed than old-fashioned oats, and have a heartier, nuttier, almost chewy taste to them. I think they’re a great change to enjoy once in a while, but they do take a little longer to cook so I save them for weekend breakfasts. (Or, for quicker-cooking steel cut oats I make this overnight recipe.)
I like to mix in some cinnamon and top my oatmeal with almonds or pecans and milk. (Brad likes to tease me about the amount of milk I pour on top- sometimes you can’t even see the oatmeal after I’ve added the milk. That’s the way I like it. 
) Other great oatmeal toppings include berries and nut butters (peanut butter and almond butter are my favorites).
One year ago: Dark Chocolate Cupcakes with Chocolate Fudge Frosting
Steel Cut Oatmeal
Makes 4 servings (recipe can be halved)
Ingredients:
- 3 1/2 cups water
- 1 cup steel cut oats
- 1/2 cup milk
- 3/4 tsp. cinnamon
Directions:
- Bring water to a boil in small saucepan. Stir in the oats and reduce heat to a very low simmer. Cook, stirring occasionally, about 25 minutes.
- Add milk and cook 5-10 minutes more, until liquid is absorbed. Remove from heat and stir in cinnamon. Serve topped with chopped nuts and additional milk, if desired.
Source: Kristine’s Kitchen
