Musical Soup Eaters

Measured out with soup spoons

We Heart Oatmeal

Earlier this month, Musical Soup Girl learned about Groundhog Day at school. The following conversation ensued.

MSG: Did you know The Warthog saw his shadow?

Me: Warthog? What warthog?

MSG: Oh, right. Sorry. I meant hedgehog. So, six more weeks of winter I guess.

Side note: Are the predictive powers of a rodent really an essential component of a first grade education?

Anyway, it’s still winter. The Pig said so. And we did, in fact, have more wintery weather this week and another delayed school day. That means more warm and comforting food.

I came across this technique for preparing steel cut oats ages ago. In general, I’m not much of a fan of oatmeal. Too mushy. This version, however, is so hearty you can cut it and it will hold its shape. You can vary it with dried fruit and nuts, but this batch was completely plain and simple.


Steel-Cut Oatmeal

1 cup steel cut oats
4 cups milk
1/2 teas. salt
1-2 cinnamon sticks
1 teas. vanilla
1 cup dried fruit or nuts (optional)
3 Tbsp. brown sugar

1. Combine the milk and oats and let sit in the refrigerator overnight.

2. Pour the oat mixture into a saucepan and add salt and cinnamon sticks. Bring to a boil over medium high heat. Reduce heat and simmer, stirring frequently, for about 10 minutes. Stir in vanilla, sugar, and dried fruit and simmer 5 more minutes. Remove cinnamon sticks and pour into a 8×8 inch pan. Refrigerate, and the oatmeal will thicken as it cools. Eat hot or cold.

1 Comment

  1. I do not like mushy oatmeal either! So I am going to have to try this!

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