If you’re a steel-cut-oatmeal lover who doesn’t always find time to prepare your oats, this recipe — and a microwave — can help. You make the oatmeal on Sunday, chill it in a baking pan, and cut bars to eat throughout the week. The recipe is based on one from Cooking Light magazine, which recommended serving the oatmeal chilled.
|1||cup milk, preferably whole milk|
|¼||cup brown sugar, packed|
|1½||cups steel-cut oats|
|½||cup chopped dried cherries or other dried fruits (raisins work well)|
|~||Vegetable oil or butter for coating the pan|
|½||cup chopped walnuts, hazelnuts, or almonds|
|2||Tbsp. unsalted sunflower seeds|
This content is from the Culinate Kitchen collection.
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