Then I discovered the existence of steel-cut oats. As it turned out, I only hated instant oatmeal. Steel-cut, I adore.
They do take a lot longer to cook, but it's an easy weekend breakfast, and if you make a double batch (which I often do) you can divide it into individual servings and fridge them all week, just popping them in the microwave to reheat. (If you do that, I'd recommend leaving off the garnishes until after reheating.)
Also, I deliberately developed this as a lightly-spiced and lightly-sweetened dish. If you like your oats bolder, feel free to add more of the spices and/or sugar.
- 1 cup steel-cut oats
- 1/4 cup brown sugar
- 1/4 tsp each ground cinnamon, cardamom, and ginger
- dash ground cloves
- 3 cups water
- 1 cup milk
- 1 apple, peeled and diced
- dried cranberries, slivered almonds, and honey, to serve