Freezer steel-cut oats — healthy breakfast in minutes

One thing I cannot do without, even with my kitchen in a state of disarray, are my steel cut oats, the  breakfast of champions.  But anyone who’s prepared them knows that there’s a bit of inconvenience and sticky mess involved.

Some resolve this issue with instant oatmeal.  But I’m sorry, that shiz is nasty.  Tastes like soggy paper to me.  And I also am not a fan of preparing a week’s worth of oats and leaving them to become mushy gloppiness in the fridge. So while out of town I swung by a certain nationwide-chain novelty grocer and picked up a few packages of little frozen cups of steel cut oats which have served as my breakfast for a few weeks.  Three minutes in the microwave, and yet still the substantial, nutty texture. Great.

But, being me, of course this begs the question:  why can’t I just do this myself?  After all, it would save me a few bucks and trip out of town to the nearest ader-tray oe’s-jay, while gaining the satisfaction of having accomplished something with my own sweat and tears.  Besides, I’ve got my own issues with supporting this chain.  So a quick google search revealed:  I can!  Muffin tins.  Genius.

I made 2 cups uncooked oatmeal — I normally prepare it with 1 part oats to 3 parts water, but since it is being frozen you will want a little extra water.  Rinse the oats thoroughly, bring to a boil with the water and simmer for about 30 minutes until water is absorbed and oatmeal is, you know, digestible.

For this batch I stirred in some maple syrup to taste (about 2 tablespoons) and spooned it all into a total of 15 regular-sized muffin cups, a little over 1/3 cup each.  I didn’t grease the tins — let them thaw a little bit (can be expedited with the help of warm water) and then pry out with a knife.  If you have silicone pans, well then even easier.

Which became breakfast in about 2 minutes the next morning.  Awesome.

-R

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5 thoughts on “Freezer steel-cut oats — healthy breakfast in minutes

  1. k.m.

    What a great idea! I am trying to be better about eating breakfast in the mornings, but so far have just been eating a lot of bananas. Time for some oatmeal goodness instead, I think 🙂

    Reply
  2. Moe (@_HelloMoe)

    I started doing this a few months ago, and I am so happy I did! I started by using jelly jars, and filling them half way, and storing them in the fridge…needless to say, unless you are a perfect oatmeal cook, and can get them ‘Al Dente’ then…like you said, it will be mush. I too have been using muffin pans, but I put the oats in cupcake liners for easier clean up.

    Reply

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