Sunday, August 02, 2009

Cook Breakfast While You Sleep

Many of us grew up eating oatmeal for breakfast. My mom cooked old fashioned rolled oats two or three times a week. It was an economical staple in our household. Then I also cooked oatmeal for my kids—though probably not quite as often.

I first ate steel cut oats as a cooked breakfast cereal many years ago when my husband and I visited Scotland. I enjoyed it so much that I ate it almost every morning while we were there. When I returned home, I still didn’t cook it for myself.

Then several years later I rediscovered this hearty breakfast cereal as one of the many selections on the breakfast buffet at my favorite inn on the Oregon coast. So I purchased some steel cut oats to cook at home. They take a long time to cook, so before I would go to bed, I would bring the water to a boil, and then add a pinch on salt and the correct amount of oats to the water. I put a lid on it and remove it from the heat---let it set overnight. The next morning, it would only take ten minutes to cook it.

Recently, one of my daughters found a suggestion online to cook the steel cut oats overnight in the crock-pot on low. And someone else suggested using a Pyrex or Corningware casserole dish or bowl inside the crock-pot (with water around it) for an easier clean-up. Wow! It’s great! Breakfast cooks while you sleep! Ready when you and your family are ready, and no waiting.

I buy organic steel cut oats at Vitamin Cottage for $2.03 for two pounds. At a dollar a pound that is an inexpensive healthy breakfast. (A serving is ¼ cup, so a little goes a long way.) Many other places carry steel cut oats. King Soopers has it in bulk, but it is more expensive. You can also find it in canisters and cans at most any store. The imported McCann’s is more expensive, but a good products. Below are photos of the crock-pot process.

Let me know what you think!

Here’s to a hot, healthy breakfast that cooks while you sleep!

Ready to cook! This is two servings. Use the package directions for the amounts of water, oats, and salt in the oven-safe casserole. (Most use 1/4 cup steel cut oats to 3/4 cup to 1 cup of water.) Put water around the dish inside the crock-pot. Turn on low when you go to bed.

This is what it looks like when you wake up in the morning. It is ready to dish up and serve.

This morning I added blueberries (anti-oxidants!) and a few walnuts (good fat/Omega-3). I sweeten mine with either pure maple syrup, honey, or agave nectar.


Pear tree cottage! said...

Hello from Australia - firstly thank you so much for the kind comments on my blog I am thrilled to know you and look forward to many more visits.

Your blog is lovely and the flowers are stunning.........I will be back to look at some of your older posts to "catch up!" on just who you are. Best wishes always Lee-ann

NanaNor's said...

Hi Darlene, Thank you for visiting my blog; I'm wondering what part of Co. you are in? I'm northeast and in the town the tornado hit a year ago.
The only steel cut oats I've had were from Costco and must have been instant because they didn't take that long to cook-yours look much better and I'm sure healthier.
I can see I'll be back for many visit. Hugs to you today.

grammy said...

That really does look yummy. I will have to try it. You could probably have a healthy living blog with all the great tips you could give us (o: I sure eat better than I use to, but I am still learning.