Yes, oatmeal.  (Steel-cut oats if you want to make it sound fancier.)  Always slow-cooked, never instant.  Sweet and nutty in taste, creamy and chewy in texture, we have it every Monday morning.
Steel-Cut OatsServes 2.
1/2 c. steel-cut oats1 /2 c. milk1 1/2 c. watera pinch of salt
Combine oats, milk, water, and salt.  Bring to a boil, reduce heat to low.  Cook, stirring it every now and then, adding more water if needed, for 20-25 minutes, or until oats are soft and chewy.
The slow cooking time is one of the best things about this breakfast.  As long as you stay within walking distance of the stovetop, you can do whatever you want for 20-25 minutes.  Make coffee, prep toppings, read, write, play Scrabble, or just space out.  It’s a good way to start the week.
Toppings are up to you, but there is one I must insist upon: a noisette (hazelnut) of butter.  It makes the bowl.  I top mine with (but don’t mix in) Irish butter, toasted almond slices, muscovado sugar, cinnamon, and raisins.
           

Yes, oatmeal.  (Steel-cut oats if you want to make it sound fancier.)  Always slow-cooked, never instant.  Sweet and nutty in taste, creamy and chewy in texture, we have it every Monday morning.

Steel-Cut Oats
Serves 2.

1/2 c. steel-cut oats
1 /2 c. milk
1 1/2 c. water
a pinch of salt

Combine oats, milk, water, and salt.  Bring to a boil, reduce heat to low.  Cook, stirring it every now and then, adding more water if needed, for 20-25 minutes, or until oats are soft and chewy.

The slow cooking time is one of the best things about this breakfast.  As long as you stay within walking distance of the stovetop, you can do whatever you want for 20-25 minutes.  Make coffee, prep toppings, read, write, play Scrabble, or just space out.  It’s a good way to start the week.

Toppings are up to you, but there is one I must insist upon: a noisette (hazelnut) of butter.  It makes the bowl.  I top mine with (but don’t mix in) Irish butter, toasted almond slices, muscovado sugar, cinnamon, and raisins.

           

xo breakfast