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Several years ago, I went on an extended steel cut oatmeal kick. I would make a biggish pot of the stuff on Sunday nights. When it was ready, I'd divide it between five glass bowls that had plastic lids that I'd bought specifically for the purpose. After they cooled down, I'd would stack them in the fridge. Each morning I'd pull one out, add a little milk and take it to work with me for eventual nuking. I'd also bring a small baggie that contained toasted slivered almonds and a few raisins. I did this every weekday for more than a year. Eventually I tired of the practice (although thinking about it now is making me hungry).
Over at Everybody Loves Sandwiches, Kickpleat has written about a different way to reheat the leftover oatmeal besides sticking it in the microwave. She pan-fried the slab of cold oatmeal in a little butter. Topped with yogurt and maple syrup, it looks like a delicious breakfast treat and makes me start to think seriously about restarting my old oatmeal habit, just so I can heat it up this way.
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11-12-2007 @3:15PM Cassandra said... This is good. But with my leftover oatmeal I add an egg to it and then pan fry it in some olive oil with basil. Super yummy!
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11-12-2007 @3:28PM biscuitbaker said... great idea. The obstacle between me and oatmeal was always the cooking time every morning. I am the worlds laziest man, so I love the time saving tip. I will make a pot of Oatmeal tonight and eat it for the rest of the week. Also, I need help with my cholesterol, so this may be just what my doctor ordered!
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11-12-2007 @7:24PM RobynT said... love this idea! i've also been on an oatmeal-every-morning thing for a couple years. i think it may be starting to get old, but this should help!
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11-12-2007 @8:43PM BaS said... On a time saving note, we use one of the zojirushi fuzzy logic rice cookers for steel cut oats, just press it through the porridge setting twice. That way it stays nice and warm in the rice cooker for the next morning and has been perfectly creamy and chewy every time.
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11-13-2007 @8:34AM Ras Thavas said... That is what I do with my steel cut oats, at least during the colder months anyway. Make a big batch on Sunday and keep in the fridge for quick breakfast before I head to work.
I will have to try frying them one morning. Sounds like a good change of pace.
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11-13-2007 @2:53PM Miss Tiffie said... wow, what a great idea.. i wanna try that egg and basil idea from comment #1 as well hahaha... i like eating oatmeal with dried shredded pork (the asian kind)
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11-14-2007 @9:45AM MJ said... Never liked the steel cut, but give me quakers old fashioned creamy oatmeal with butter, sugar,vanilla and a splash of half and half and I will fight you for it!
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11-18-2007 @4:16PM DK said... I make the steel cut oats the easy way: Night before bring the sc oats in water to a boil. Take the pan off the burner, cover. Next morning they are ready to heat up. No waiting.
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