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A Bowl of Make Ahead Steel Cut Oatmeal

Make-Ahead Creamy Steel Cut Oatmeal

Cook one pot of creamy steel cut oats on Sunday and reheat a bowl in 90 seconds every weekday morning. Six portions, with grab-and-go almond, raisin and cranberry toppings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Oatmeal
  • 6 cups water
  • 1 1/2 cups steel cut oats not quick or rolled oats
  • 1 Tbsp butter or coconut oil optional, for toasting the oats
Grab-and-go toppings
  • 1 cup raw unsalted almonds chopped
  • 1/2 cup raisins a handful
  • 1/2 cup dried cranberries a handful
  • fresh fruit blueberries, bananas, etc. for serving

Method
 

  1. Bring 6 cups of water to a boil in a large pot. (Optional: first toast the oats in a little butter or coconut oil for a nuttier flavor.)
  2. Stir in the steel cut oats, reduce the heat and simmer 25 minutes, stirring occasionally, until creamy.
  3. Let the oatmeal cool slightly, then pour it into a lidded container (or divide into 6 portions) and refrigerate for up to a week.
  4. Chop the almonds and mix with the raisins and cranberries. Divide into 5 small bags, one for each weekday.
  5. To serve, scoop a portion into a bowl, add 2 tablespoons of water or milk, and microwave 1 to 1 1/2 minutes. Top with the nut mix and fresh fruit.

Notes

Freeze portions in a muffin tin for single servings; add a splash of milk when reheating. Try peanut butter, chia seeds or dark chocolate chips as toppings.