Orange-Cardamom Steel Cut Oatmeal (For 10 Minute Mornings)

I cannot understand how people can forget to eat breakfast. If I've been up for an hour and I have not eaten, you don't want to cross my path. For this reason, I never used to make steel cut oatmeal. I couldn't wait half an hour to cook it (and honestly, it never tasted that good). I've recently learned to par-cook my oatmeal, and now I eat it on the regular. It only takes 5 minutes of prep the night before and it turns out perfectly every time.

How can I convince you to make this tomorrow? I cannot, but I'm still going to try! If you like oatmeal but find it boring, this recipe is going to make you fall in love with oatmeal as a morning treat. If, like my husband, you think regular oatmeal is gruel, you're going to like this version enough to eat it if someone else makes it. Either way, I think this recipe will improve your morning.

Note about Ingredients: This oatmeal can be dressed any way you like. I like it topped with toasted almond slivers and maple syrup. My eldest child prefers it with turbinado sugar and cream. A grating of fresh orange peel is divine, but not necessary. If you're avoiding dairy or extra fat, then skip toasting the oats in butter. Not a cardamom fan? Cut the amount in half or leave it out. Want to use other dried fruit? Do it!

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Cardamom-Orange Steel-Cut Oatmeal (in 10 minutes)

Inspired by Maria Speck's Ancient Grains for Modern Meals. Serves 3-4. Prep time 5 minutes the night before and 15 the next morning with 8-12 hours rest in between.

Ingredients

The Night Before (or up to 3 nights ahead)

1 tablespoon unsalted butter

1 cup steel cut oats

2 cups water

1/2 cup golden raisins

1/2 of a cinnamon stick if you have it (or 1/2 teaspoon ground cinnamon)

1/4 teaspoon ground cardamom

Day Of

1 cup water

1 cup milk any fat content (dairy or other unsweetened variety)

a pinch of salt

1 teaspoon-ish freshly grated orange zest

STEP ONE (Night Before)

Heat medium sized sauce pan (around 2 quarts) over medium heat. Add butter to pot and allow it to get hot. Add oatmeal to the sizzling butter and stir continuously cooking for 30 seconds. Oatmeal should start to smell toasty and delicious. CAREFULLY add water to oatmeal (the hot pan will sputter). Then add raisins, cinnamon and cardamom. Bring to a boil and then turn down heat and let oatmeal simmer uncovered, stirring occasionally, for 2 minutes. Remove from heat, stir one more time, then cover pot and allow to cool (30-60 minutes). Put cooled, covered pot in the fridge.

STEP TWO (Day Of)

Remove pot with oatmeal from fridge. Add water, milk and salt. Heat over medium, stirring to break up clumps. Once oatmeal reaches a boil, decrease heat to maintain a simmer. Cook for 10 minutes stirring occasionally and braking up any remaining clumps. Once oatmeal reaches desired consistency, remove cinnamon stick. Serve right away adding grated orange peel and any other toppings.

Fully cooked oatmeal will keep in the fridge for 2 days.