Steel Cut Oats

This little bowl is a window into our daily life and routine.
Almost everyday my alarm clock goes off and I sleepily begin preparing these oats for my husbands breakfast. Why doesn't he make his own darn oats, you ask? Well most days the poor boy has to wake up at 5:45am, and I think it's a fair trade that if I get to sleep in then perhaps I could be generous enough to make him breakfast and bring it to his work. It's the least I can do, right?
As the months roll by his oatmeal gets topped with whatever fresh fruit is available. Strawberries, blueberries raspberries, blackberries, peaches, pears, or apples. It's yet another way we really notice (and appreciate) the season changes.

This morning I'm really noticing the season change. For the last few months I've been enjoying my morning coffee sitting in my favourite arm chair with our deck doors wide open, letting the sun pour in and warm me up.
Today the doors will not be opening. In fact there's only one window out of four that is left open (I just can't say goodbye to the fresh air just yet!). The sun still pours in but doesn't warm me up the same way. I'll rely on wool socks and sweaters to do that this morning, and will every morning from now until next spring (sounds kind of sad doesn't it?).

To cook steel cut oats bring 1/4 cup* of oats and 1 cup of water to boil in a small saucepan. Once it comes to a strong boil reduce heat to just below medium. Try not to stir the oats too much or they'll be quite sticky. You should really be able to leave them be as they cook, as long as you don't totally forget about them. Once all the water is evaporated (I think this takes about 15 minutes or so) and oats are somewhat creamy remove from heat.
Serve with fresh fruit (or canned fruit!), nuts, seeds, maple syrup or brown sugar. I like to add a dash of milk as well.


*This will serve one person. You can easily double or triple it but it will increase the cooking time.