January 04, 2010

A Blog-Worthy Oatmeal

Belt tightening in effect. Back to a 40-30-30 diet. Steel cut oatmeal, slow cooked and satisfying, especially on a very dark and even colder winter's morning, is the wise and wholesome choice.

But … 6 a.m. comes awfully early and that snooze button is conveniently close. Trixie is burrowing between us on the down comforter, her purrs louder than a pesky alarm clock, signaling me to stay a while longer.  Baby, it’s cold outside.

The perfect solution is really s-l-o-o-o-w cooked oatmeal. Overnight, in fact. No matter what time I reluctantly roll out of bed, it’s ready and waiting, deliciously warm, perfectly cooked and amazingly good for you.

Overnight Oatmeal
serves two over two mornings

1 cup steel cut oatmeal
2 apples, cored and cut into medium size dice (I love Honey Crisps)
4 cups cold water
1 tsp salt (or more/less to taste)
¼ teaspoon cinnamon or to taste
Brown sugar or maple syrup for serving

1. Preheat oven to 225F/105C.

2. Combine oatmeal, apples, water and salt in an ovenproof casserole dish. Cover and place in oven.

3. Cook for 8 hours overnight, or until oatmeal is cooked to a creamy consistency. Stir in cinnamon.

4. To serve, sprinkle with brown sugar or a dash of maple syrup, or go for the purist version and have it as is (my choice!)