What’s for breakfast?

So it’s almost midnight here, and we’re finally winding down the day and getting ready for bed. The laundry is folded, the garbage is out, and I’m thinking about what to have for breakfast in the morning. I remember that I came across a bag of steel-cut oats in the cupboard during the inventory, so I go online to see what to do with them and how to do it. Well…it seems that they take a LONG time to cook, like 30 to 40 minutes. For breakfast on a school day, hm, let me see…nope, not happening. Alternatively, I could simmer and soak them, like dry beans or lentils, or cook them in the crock pot for NINE HOURS! No, the boys will have been in school for half an hour by then.

Maybe some other time. We’ll have eggs in the morning.


About poorlocavore

Welcome to one family's journey towards a smaller food-mile footprint on a small food budget. How do our choices affect the environment, and what influences our choices? Read on and find out what I'm learning.
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2 Responses to What’s for breakfast?

  1. Cooking them overnight in the crockpot works great; I do it all the time in winter. Usually they’re on low overnight for around 9 hours at 3/1 water/oats ratio, but with the schedule you were faced with I would have gambled on cooking them on high for 6 hours. Put in some cinnamon, nutmeg and cloves for even tastier results.

    (Found your blog by following the link from Year of Plenty.)


  2. poorlocavore says:

    Thanks for the idea! I actually found another method which I was going to write about this week: it’s called “bain-marie,” apparently it’s a French method of putting something in a pot and putting that pot in water, heating the water, and cooking the stuff in the inner pot. Like this, but not quite as tidy and picturesque. But it works like a charm with the oats. Rice, not so much.

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