In the world of oats, the steel-cut variety is at the top of the “good-for-you” food chain. Minimally processed, steel-cut oats are nutrient-rich and digest more slowly than rolled oats (which means you and your kids won’t be sniffing around for a hit of sugar come 10 a.m.). I’m crazy about them, but not so fond of the fact that that they take FOREVER to cook. It’s the risotto of breakfast. And who has time for risotto at seven in the morning? Recently I learned this brilliant shortcut: overnight steel-cut oats.
Bring four cups of water to a boil, add one cup steel-cut oats, give it a good stir, bring it back to a boil, put the lid on, remove from heat, and leave on the stovetop overnight. In the morning, bring the cereal to a simmer for a couple of minutes until warm and tender (like you are on your better days). Serve with your favorite toppings. This time of year, I’m partial to chopped apple, walnuts and maple syrup. Makes four servings.