I adore steel cut oats for breakfast. I get them from the bulk isle at Whole Foods, as it’s cheaper and I can buy a smaller amount each time. I store oats in the refrigerator.
I have found that slow baking oats gives me the best texture. I have used a smaller 2qt covered enameled cast iron pot, but lately I have been using a (older) smaller Corningware baker with glass cover. You can use glass bakeware, cast iron, stoneware, etc. I like the Corningware because it’s dishwasher safe.
Recipe: 1 serving
1/4 cup steel cut oats
At least 1/2 cup of water, plus maybe another 1/8 cup
Dash of salt (to taste)
and this is where you can get creative by adding mix-ins:
chopped nuts: almonds, walnuts, pecans, cashews
raisins
cinnamon
Bake in 275° oven for about 30 minutes or until liquid dissipates.
After baking add in vanilla and sweetener: I like adding a tsp or two of honey.
This morning I added 1/2 oz of chopped almonds, baked, then added 1 tsp honey, vanilla, and cinnamon. Total Calories under 300!
Enjoy!
