Steel-cut oats soak up water overnight so they're ready to cook quickly on busy school mornings. Using a big bowl allows room for the grains to expand.

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
2 servings (serving size: 1/2 cup cereal and 1 1/2 teaspoons almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a 1-quart microwave-safe bowl. Cover and refrigerate 4 hours or overnight.

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  • Uncover bowl, and stir in salt. Microwave, uncovered, at HIGH 6 minutes or until most of liquid is absorbed, stirring well after 3 minutes. Stir in honey, cinnamon, and nutmeg. Spoon evenly into 2 bowls. Top with almonds. If desired, sprinkle evenly with turbinado sugar or drizzle with 1 tablespoon honey.

  • Young Chefs can:

  • Help measure oats

  • Sprinkle oatmeal with almonds

  • Older Chefs can:

  • Combine first three ingredients

  • Stir in honey and spices

Nutrition Facts

144 calories; fat 2.5g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.8g; protein 3.6g; carbohydrates 28.3g; fiber 3.9g; iron 1.1mg; sodium 153mg; calcium 20mg.
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