Some of the makings of a good breakfast

As absolutely boring as this sounds, I love oatmeal. It’s actually my favorite breakfast food (yes, that means it beats out bacon). And while I can make do with instant, I really, really love steel cut oatmeal. Of course, if you’ve ever made steel cut oatmeal, you know that it is not the most weekday morning friendly meal–it takes about a half hour to cook. Yes, it’s relatively unattended cooking time, but still, I am not really a morning person, so the less I have to do before I get out the door for work in the morning, the better.

Which is why my favorite thing to do lately is make oatmeal in my crockpot.

I use this Alton Brown recipe as a base, but I have quite a few adaptations.

First off, Brown’s recipe does not call for salt. Which…just no. I have always added a bit of salt to the oatmeal I’m cooking, because it just gives it a little flavor kick. So usually add a bit less liquid than he calls for (generally I take away about 3/4 a cup of water) and a dash of salt. I usually don’t add figs, instead, I toss in two Granny Smith apples (peeled, cored, and diced). I also add a hefty dose of cinnamon and ginger.

If I do a recipe and a half worth, I get enough oatmeal for the three of us (Ron, me, and our roommate) for three mornings. The lovely things is, it refrigerates and re-heats beautifully. I refrigerate the leftovers on the first morning and they can be reheated for about 2 minutes in the microwave and taste pretty much just like fresh.

I don’t have kids or anything, but mornings are really hard for me to get going, so anything that makes the day easier helps so much. And, it’s part of my ever, on-going, sometimes unsuccessful quest to be healthier. It’s a lot easier to say no to a doughnut if I have something I already like.