My New Breakfast Love

I come from a long line of hot cereal lovers. In fact, one of my fondest memories of my grandparents involves oatmeal. My grandpa would make porridge a little on the runny side. After placing a generous helping in a bowl, he would add a splash of evaporated milk and a healthy spoon of brown sugar. I’m not sure what tasted better – the porridge or the toast made with homemade bread that my grandma would cut and place in the shape of a flower on my plate. I got the best of both – by using the flower petals to scoop out the porridge.


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Now, my own little family is growing up with oatmeal on the menu. Hubby and I have oatmeal for breakfast at least twice a week – sometimes with berries or banana, but always with maple syrup. The bad news is that our daughter would eat it only about half of the time, and our son rarely has it. The good news? We’ve discovered steel cut oats!

I bought them a while ago, but never got around to actually making them, because of the long cooking time required. After a bit of internet searching, I discovered the secret to making them quickly. The best part is the kids now BOTH eat it for breakfast and often ask for it for an afternoon snack. It’s thick and creamy and delicious.

Quick Steel Cut Oats
1 cup dry steel cut oats
4 cups water

The night before: Bring the water to a boil. Add the oats. Boil for 1 minute. Remove from heat, cover the pan, and let sit overnight.

In the morning: Bring the oats to a boil. Reduce heat and simmer for about 7 minutes. That’s it!

Add the extras you like, such as berries, nuts, or fruit – our favorites are coconut and sunflower seeds and then we top it with maple syrup.

Try it once and you’ll see why it has become my new breakfast love.

What is your breakfast love?