I'm going to show my true roots now and let you in on a little secret - I'm an oatmeal eater and not a fan of grits. (I'm pretty sure I could be asked to leave the state of Georgia for a comment like that.) I know there aren't too many people in the south who share my love of oatmeal but I am a true Midwestern girl and oatmeal is my comfort food. I'm not talking about the overly sweet and salty oatmeal that you buy in the packets, I'm talking about really great, creamy and nutty steel cut oats. The biggest problem with steel cut oats is the amount of time that it takes to get them creamy. I found a recipe for Steel Cut oats in Cook's Illustrated this month that I can put together before I go to bed and then finish in about 10 minutes in the morning. This recipe may just convert some diehard grit eaters to oatmeal eaters.
Steel Cut Oats
2 cups water
1/2 cup steel cut oats
pinch of salt
This recipe makes 2 generous bowls of oatmeal. (One for me and one for my son.) The other 2 oatmeal eaters in the house still prefer the packages of oatmeal. (I'm still working on them.) I like to "doctor" mine up with nuts and fruits.
Maybe I will try some pumpkin oatmeal soon too. Oatmeal is so good for you. It's hearty and delicious and nutritious - a trifecta of breakfast foods. Go ahead - try Steel Cut oats - I promise not to tell anyone.
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