At our house, we have a saying..."Don't yuk my yum!". We are trying to raise kids that aren't picky eaters by exposing them to many different kinds of food. It wasn't that long ago that one of my kids asked "Why can't you cook food like everyone else? Like tater tot hotdish?" The reason? It's not very healthy or creative and I think it's kind of gross. I don't cook like that. I like to use fresh, healthy ingredients to make great tasting good for you dishes. I've created this blog to share my favorite recipes with you.

Follow my kitchen adventures from using up vegetables from our weekly CSA box to baking and creative cooking.

Sunday, November 6, 2011

Our Daily Breakfast...

I could spend a long time ranting about the goodness of steel-cut oats, but I'll try to keep it short.  I have never been a huge fan of oatmeal, but steel cut oats have changed my mind.  When you think of oatmeal, you probably think of the flattened out flakes that take a few minutes in the microwave to cook.  Steel cut oats are different than that.  They look like rabbit food...pellets, really. 

Every Sunday afternoon or evening (if I remember), I make a big pot of steel cut oats.  I divide them into 5 individual containers for Phil to take to work and put the rest in a big container for me and the girls.  This provides breakfast for the whole week.  This small amount of planning ahead makes a quick weekday breakfast.  It's as easy as pouring a bowl of ceral...scoop some in a bowl and heat it in the microwave.  Add milk and it's a nice hot breakfast. 

Steel Cut Oats (I quadruple this recipe for our family)
1 c. steel cut oats
3 c. water
brown sugar

Put the oats and water in a big pot.  Bring to a simmer and turn down so it doesn't boil too rapidly.  Cook for about 30 minutes, stirring occasionally until it comes together like oatmeal should.  Remove from heat.  Stir in cinnamon, brown sugar and raisins to your taste.  Eat immediately or divide into containers and refrigerate.  To reheat, microwave for about 2 minutes. 

I like to cool this down a little with some soy milk before I eat it.  When I eat this for breakfast, I am not hungry for hours.  I even sometimes have a hard time eating my lunch because I'm still full. 

I have tried adding pureed pumpkin to this and have also cooked diced apples with the oats.  Both turned out well, but we prefer the brown sugar, cinnamon and raisins. 

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