I make this large recipe (serves 9), then use what’s left over for the rest of the week (it is good for up to a week).
2 1/4 c. steel-cut oats
9 c. water
Pure maple syrup
Pick any of these to top with:
1/3 c. toasted slivered almonds
1/3 c. dried cranberries
1/3 c. blueberries
1/3 c. strawberries
2 T. ground flaxseed per bowl
1. In a large pot, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.
2. The next morning, uncover the oats, heat on medium high until the oats start to boil. Reduce the heat to low and simmer, sirring frequently, until the oatmeal is cooked and creamy but still chewy (5-7 minutes). Sweeten the oatmeal with pure maple syrup.
3. Top with slivered almonds and fruit if you would like. Also, 2 T. of ground flaxseed per bowl (and be sure to add some milk to keep it from getting too thick) gives even more of a nutritional boost to this already-healthy breakfast.
*Steel cut oats are getting easier to find on grocery shelves in the cereal aisle. I usually purchase mine from the bulk section at Sprouts.