I've been eating oatmeal for breakfast almost every day. I'm finding that I'm fuller for much longer, and I have more energy, too. I tried this recipe on Picky - the original recipe has cinnamon whipped cream for the top. Even with the whip cream, it was ultimately rejected based on texture (she did admit that it tasted good, though - and at least she tried it...). Oh well, it's a keeper for me. Sometimes we spend so much time concentrating on the little ones, that we forget to take care of ourselves.
The recipe is super easy. It does take awhile to cook, but I'm finding that I can use the time it's simmering to put away the clean dishes, make breakfast for Picky, and sip on my morning coffee...
Start with 2 cups of milk (I've been using 2%), 2 cups of water, and a pinch of salt.
Bring the water/milk to a boil on med/high heat, and then add 1 cup of steel cut oats and turn the heat down to low - you're going to simmer it for 30 minutes, or until tender and creamy.
The original recipe has you adding dried fruit just before serving (and whipped cream on top), but I like to add the fruit in while it cooks - if you add dried cranberries, it gives the oatmeal a bit of a pink color. I like the texture of cooked dried fruit, but you can add it after if you like. I put about 1 handful of dried cranberries or raisins.
Serve the oatmeal with a drizzle of honey, some sliced almonds, and fresh fruit, if you like. Yummy! I adapted this recipe from The Family Kitchen by Debra Ponzek