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.