People tend to think oatmeal is a lot of trouble, but it can be made in big batches. Simply store your cooked oatmeal in the fridge and in the morning, scoop a serving into a bowl, top with milk, and heat it in the microwave.
Even better, you can add your favorite toppings on the day you make the big batch, thus saving even more time in the morning. I prefer steel-cut oatmeal.
Here are some of my favorite mix-ins:
- Cocoa nibs
- Banana slices
- Dehydrated strawberries (from Trader Joe’s)
- Brown sugar
- Ground flax seed
- Grated or chopped fresh apple
- Fresh or frozen blueberries, raspberries or blackberries. If you add them while the oatmeal is still hot, they’ll steam and cook a little, which helps them last longer.
- Chopped dried apricots, blueberries or any dried fruit
- Walnuts, pecans, ground almonds. Sometimes I even use pistachios!
How to make a batch of steel-cut oatmeal:
1 cup steel-cut oats
2 1/2 cups of water
dash of salt
I like to rinse my oatmeal before cooking it. I’m a gluten-free person, and this way any dust from other grains gets washed away. (Note, I am VERY diligent about the rinsing. I put the dry cup of oats in a deep bowl, cover with cold water and swish it around, then slowly pour the water out. The oats are heavy enough so that they don’t fall out of the bowl if you empty the water out gently. I repeat this about 20 times in order to feel confident that any gluten contaminants have been washed away. If you’re not concerned about gluten, maybe rinse the oats 2-3 times just to wash away dust.)
Put the oats, water and dash of salt into a heavy pot. Cover and bring to a boil. Once the water boils, turn down the heat and simmer for about 40-60 minutes. Sometimes I just turn off the heat after about 20 minutes, keep the pot covered, and let the pot sit until all the water has been absorbed.
Option 2: Use a rice cooker! So easy and the clean-up is easier, too. (Follow your rice cooker’s instructions.)