When I was a kid, my mom used to coerce me into eating a healthy breakfast by sprinkling a touch of colored sugar — the kind usually reserved for holiday baking — on top of a bowl of warm oatmeal. Though I’ve outgrown the need to decorate my morning oats in order to love them, I do prefer mine with a hint of sweetness.

 

Cinnamon, brown sugar, honey and fresh or dried fruit are some of the things I love in a big bowl of creamy oatmeal — a breakfast I find to be synonymous with a chilly, fall morning. And, the addition of a little bit of sugar aside, steel-cut oats are a healthy option for the first meal of the day. Less processed than rolled oats, which you might associate with the cannister featuring William Penn, the steel-cut variety have a good bit of protein, are high in fiber and rich in vitamins and minerals.

The only drawback is that steel-cut oats require a good bit of time to make, far more than the microwavable, “one-minute” rolled oat. Planning ahead is one way around it and you’ll find plenty of recipes that utilize the slow cooker. In this recipe, though, a simple pot of boiling water does all the work while you get a good night’s sleep, waking to a breakfast that simply needs to be reheated. A quick toss in a pan of hot butter to toast the oats before their overnight bath enhances their nutty flavor.

Overnight Oats

1 tablespoon salted butter

1 cup steel-cut oats

3 cups water

Cinnamon, nutmeg, dried or fresh fruit, and/or desired sweetener for topping

Melt butter in large saucepan over medium heat; add oats, and toast for approximately 5 minutes, stirring often as to avoid burning. Remove from heat. Bring water to a boil in a large pot; add oats, stir, and cook for one minute. Remove from heat, stir again, and cover with a tight fitting lid. Leave oats overnight, for about 8 to 10 hours, to soak up the water. Remove lid, heat over medium-low on the stove, stir and serve with preferred toppings.