I have a gig this week that has me waking up in the cold, dark winter morning hours. I’m too groggy and rushed to make a good hot breakfast from scratch, but I really want something warm on these mornings. And hot instant cereal? I guess that’s not terrible, but… bleh.<\/p>\n
I bake a big batch of steel-cut oats early in the week and then keep on scooping ’em out and reheating them. The basic idea comes from Giver’s Log<\/a>, courtesy of somebody on Metafilter.<\/p>\n It’s almost not a recipe: take a rounded cup of steel-cut oats and put it in a big oven-safe pot with three cups of water, one cup of milk, and a pinch of salt. Bake at 300, uncovered, for 1.5 hours, then cover it for the last half hour or so. You’ll wing it a little bit with covering and uncovering, baking it for more or less time, depending on how saucy you like your oatmeal.<\/p>\n This makes 3 or 4 days’ worth of oatmeal at once, and it can chill in the fridge for about a week. To reheat, I plop a chunk of it into a small saucepan with a little boiling water (leftover from coffee-making) and break it up with a fork. It’ll take a few minutes to warm up and become creamy.<\/p>\n I like it with ground flax seed, chopped dried peaches, and brown sugar. If I’m feeling fancy — by which I mean “awake” — I might grate a little nutmeg in there.<\/p>\n","protected":false},"excerpt":{"rendered":" I have a gig this week that has me waking up in the cold, dark winter morning hours. I’m too groggy and rushed to make a good hot breakfast from scratch, but I really want something warm on these mornings. And hot instant cereal? I guess that’s not terrible, but… bleh. I bake a big … Continue reading Baked oatmeal<\/span>