Breakfast Adventures #1 – Steel Cut Oats

When I was younger, authority figures - and smart ass kids - would tell me that breakfast was the most important meal of the day. As I never ate so much as a bowl of Lucky Charms in the morning through my teenage years, I would scoff heartily at these fools!

Growing up has come to me in the form of little revelations. The pleasure that is homemade breakfast is one such revelation. Perhaps it was the boxed pancake mixes and the sugary cereals of my youth that made me shun the meal. More than likely, it was the trade off of sleeping in as late as possible before heading off to school. But in my senior year of college, I came around.

That year, I decided to make a fresh start. I thought that since I was heading into the adult world soon, I should act like a professional. I wore blouses, slacks, and heels to class every day, I changed my posture and conversation etiquette, and I assumed a leadership role whenever I could. I figured that this change would have to begin with a solid start to every day.

Now, I have never liked oatmeal. Oatmeal to me was a gloopy, mushy, disgusting pile of flavorless semi-liquid punishment. Unless it came in the form of my mom’s oatmeal cookies, I wouldn’t touch the stuff. However, my favorite TV chef, Alton Brown, turned my interest on Steel Cut Oats. Steel Cut Oats are oats that have only been cut a few times, giving them an appearance somewhat akin to rice or birdseed. When cooked, Steel Cut Oats are al dente, though the typical oatmeal slime still accumulates around them. One of the biggest differences between these oats and Quaker (or instant) Oats is the cooking time. While you can bang out a bowl of Quaker Oats in 15 minutes, it takes around a full hour to prepare a nice bowl of Steel Cut Oats.

This was perfect for me. I woke up in the mornings of my senior year, put on a pot of oats, took a shower and got ready, then poured some cream, cinnamon, and brown sugar into the oats, and sat down to a filling and delicious breakfast. A friendship was formed and I haven’t looked back since.

When I came to Ireland, I began making Scrambled Eggs and Toast for breakfast because I can’t find Steel Cut Oats here and, well, I didn’t know how to make anything else! Bit by bit, I’ve gotten more adventurous…Fried Eggs and Toast, Poached Eggs and Toast, Poached Eggs, Toast, and Baked Beans…etc Finally, I’ve gotten to a full Ulster Fry- (Fried Egg, Fried Potato Bread, Fried Soda Bread, Sausages, Raschers, Baked Beans) – minus the blood and intestine puddings and the tomato.

So here’s my ambition: blog my breakfast adventures as I delve deeper into intricate recipes and because a breakfast diva! Give me ideas for your favorite breakfasts and I’ll try my hand at them. Sound good? Let’s begin…

Steel Cut Oats
(Altered slightly from Alton Brown’s recipe on foodnetwork.com)
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup+ 2 tablespoons whole milk or cream
1 heaping tablespoon brown sugar
1/4 teaspoon cinnamon
Pecans (optional)

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk or cream with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining milk, brown sugar, cinnamon, and pecans.

Enjoy!