But even this can get to be too much of the same old thing when you eat it every day for months. I read about Mark Bittman's love of steel-cut oats and wanted to try them. (sidenote: Mark Bittman writes a column and a blog for the NY Times and he has some really awesome books on the market. I think he's a genius). And, oatmeal is incredibly good for you! Oatmeal has always just seemed too labor-intensive for me, plus I thought you had to add tons of brown sugar to even make it palatable. Luckily, I've found this to not be true! And cooked steel-cut oats keep for quite awhile in the fridge, which I LOVE so that it's ready to go each morning for breakfast.
The absolute best part is how easy they are to make. Melt 1 tablespoon of butter in a large pot, add 1 cup steel-cut oats and toast them in the butter for about a minute. Add 4 cups of water and a pinch of salt and bring to a boil (I had a vanilla bean that I split open and added to the pot, the smell was divine). After mixture starts boiling, put a lid on it and turn off the heat. Leave the pot covered overnight and the water will soak into the oats and be ready to eat in the morning after re-heating.
I still needed a tiny bit of sweetness and a little calcium so I added a half of a banana, some dried cranberries, and vanilla soymilk.
(Note the clever use of foreshadowing...I'll be in New York in 5 days - WOOT!)
And I still have a big bowl of leftover oats in the fridge that I can use for other mornings. Or, to get crazy, maybe I'll try Mark Bittman's savory oatmeal recipe with soysauce and scallions. There are lots of options with oatmeal. This is something I'll definitely be adding into my breakfast rotation.