At the beginning of February I met up with two of my best friends in New Orleans, LA to celebrate 17 years of friendship. While the trip didn’t fall on our anniversary (you better believe we have one!), we wanted to make it a celebration of our relationship and strove to create an awesome long weekend of fun, friends, and so much food! Spoiler alert: we were successful! The three of us are scattered in different cities around the United States now (Portland, OR; San Francisco, CA; and Philadelphia, PA) and we picked New Orleans since it was kinda-sorta in the middle.Continue reading “What to Do During a Long Weekend in New Orleans”
Who out there eats the exact same thing for breakfast nearly every morning? Show of hands? I don’t know about you, but both of my hands are high in the sky. What do I eat? Only the yummiest, healthiest, delicious-ist porridge there was! Steel cut oatmeal.
Each morning, I wake up, put on the tea kettle, and bring a pot of milk to boil. Then I add my oats and let them cook while I get ready. When I’m completely ready to go, the oats are done! It’s fantastic timing really.
Why steel-cut oats as opposed to rolled oats? Well, I read somewhere that they were dramatically better for you and less processed. While this article confirms the latter, I’ve yet to see anything else supporting the former. In fact, this one states that they’re pretty much identical in nutritional and environmental impacts. Though steel-cut may have more fiber according to these guys. So really, who knows? What pretty much everyone can confirm though is that oatmeal is pretty dang good for you. So eat it. There.
I used to buy these steel-cut oats at Trader Joes before I started shopping in Berkeley Bowl’s bulk foods section where they are so much less expensive. Sometimes I will pick up the McCann’s tin at Trader Joes though, simply because I adore the can they come in. I’ve used several to house plants over the years. I’m a sucker for a pretty tin.
I stick to steel cut oats though because of their longer cook time. I know, sounds crazy, right? But really, it’s less time for me in the kitchen. How is that possible? Well when something needs to come to a boil, have grain added, and cook for a while longer and all of that happens in fifteen minutes? You have to be in the kitchen over the stove for that entire fifteen minutes. Right now, I wait for my milk to boil and then add my oats an leave. It’s a five minute process. Making my thirty-five oatmeal takes me less time than fifteen-minute oatmeal. Less time than frying a couple eggs. It sounds crazy, but it’s the truth. So before you judge steel cut oats on their long cook time, give it a try. It might just save you time.
I add chia seeds on top of mine for a little extra crunch and a banana for sweetness. That way I don’t add any sugar to my breakfast and get a little fruit too. If you do feel like you need a little honey in your life, a teaspoon will make this oatmeal completely delish.
Steel Cut Oats for One
1/2 Cup Almond Milk
3 Tablespoons Steel Cut Oats
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cloves
Dash of salt
1 Tablespoon Chia Seeds
First put your milk in a small pot over medium-high heat on the stove. Add your dash of salt. When the milk first begins to steam and forms tiny bubbles along the edges of the pan, add the steel cut oats, cinnamon, and cloves. Stir together and turn heat down to a simmer. Stir occasionally. Let cook for approximately twenty-five minutes. Oatmeal and milk should combine into a porridge. Remove from heat and add chia seeds and banana. Eat!
Do you have oatmeal every morning for breakfast? Love it? Hate it?