It's funny that oatmeal comes in packets...

I was going to hold off on this until the fall when it started getting cool again, but a post “Forks over Knives” conversation reminded me that there never is an inappropriate time to share good ideas about food.  

I don’t need to tell you how important a good breakfast is – you’ve heard it a million times before. Instead, I’ll share a relatively easy, inexpensive, and yummy way to enjoy whole grains in the morning.

Years ago I switched from the packets of oatmeal to steel cut oatmeal, and from then on I was never satisfied with packets of oatmeal. Then one day I tried whole oats and I officially became an oatmeal snob. It’s actually a bit humorous to me that people buy oatmeal in packets when there is such a rockin’ alternative.

Whole oat groats (available in the bulk section at Whole Foods and most natural food stores,) are the original, unprocessed form of oatmeal. It has a rich aroma, nutty flavor, and chewy texture. This whole grain packs protein, fiber, and iron (to name a few) and will keep you full for hours.

The attraction of the packaged oatmeal is the convenience – I certainly can relate. But, if you plan ahead, you can make a large batch and feed from it for a week.

The steps:
1. Rinse oats first, and then place in slow cooker with a pinch of sea salt and 3x the water. When cooking oats on the stovetop most recommend 2x the water, but I’ve found the slow cooker needs more.

2. Cover and cook on low overnight. If you have the ability to stir it once during the night – you insomniacs might relate – do that. Every slow cooker is different, so if your low isn’t very low, I wouldn’t try this on a morning when you plan to sleep late because it will burn.

3. In the morning there will most likely be a film on the top. Scrape it away, give it a stir, and it’s ready to eat.


Fixins’:
The sky is the limit on how dressy you want to make this dish. In fact, I believe there is a trend emerging in the oatmeal world and you will soon be bombarded with recipes everywhere you look. You can add fruits and spices for cooked-in flavor, or pile on the accents once it’s done. I enjoy the taste of the oats alone – especially when they are freshly made. I usually won’t add anything. However, if you are used to processed and sugary cereals you may not be satisfied with just the taste of the food itself. Try adding a touch of maple syrup, or a tad bit of brown sugar. Raisins, dried coconut, nuts, ground flax seeds or chia seeds are lovely toppings. Over time, you can cut back on the accessories and eventually you’ll develop a palate for the grain itself.

I’ll feed off of this batch for the week. The leftovers generally require a splash of almond milk and a good stir to regain an acceptable texture, but I usually enjoy them cold even more than reheated - especially in the summer.

*In the interest of full disclosure, I still keep a container of plain quick oats for the occasions when I haven’t had time to plan ahead and I’m stuck! 



The night before, with chopped up apples.



The next morning, after it was stirred and cinnamon added!