One of the most common reasons for people skimping on the all-important breakfast is time. People just don’t have time to cook a breakfast when they’re scrambling to get 1,000 other things done in the morning before they head out the door.
Although that doesn’t have to be your excuse.
9 times out of 10, I have oatmeal for breakfast. 9 times out of 10 it takes less than 3 minutes until I’m eating it. And that includes steel cut oats.
I used to think I was being all smart and fancy by soaking my steel cut oats overnight and then microwaving them for 6 minutes in the morning. Still a pretty quick breakfast, but this happened more than occasionally:
Steel cut oats are what you have before the oat grain is rolled and smashed into the flake most of us are familiar with- the part that makes oatmeal cook so quickly and easily. But steel cut oats are just as easy to prepare, and are even better for you since they’re in a more whole form.
My trick? A big batch of steel cut oats cooked overnight in a crock pot- then I’m set for the week and have no excuses not to eat a healthy breakfast.
Overnight Crock Pot Steel Cut Oats
1 cup steel cut oats
2 cups almond milk
2 cups water
Put everything in the slow cooker before you go to bed- turn it on low, sleep, and when you get up, you have perfectly cooked, creamy, steel cut oats.
Eat them hot and fresh the first day, then store them in the fridge. For the rest of the week you can just pull out what you want to eat, add a little almond milk, and pop them in the microwave for 1 minute. Stir and you’re done.
Feel free to add in your favorite mix ins, like dried fruit or nuts, to your big batch of oats before you cook them. I like waiting until afterwards so I can make them different every morning.
Like today’s peaches and cream oats:
Steel cut oats topped with warm almond milk, sliced peaches, chopped pecans, and drizzled with honey.
How’s that for breakfast in less than 3 minutes?
What’s your favorite quick-fix, no hassle breakfast?