Many people feel the “start” of the holiday season comes November 1; many stores already have Christmas decorations out for sale. Personally, I like to wait a little longer to get my jingle bell rock on.
One bonus of this month is the cool weather, AT LONG LAST. I know not everyone agrees, but I like nothing more than a cozy morning spent reading the newspaper, drinking endless cups of steaming coffee, and a satisfying, nourishing breakfast. This recipe fits that bill!
I’ve seen quite a few interpretations of “overnight” oatmeal, but I much prefer warm meals in the morning (they’re just more satisfying). Likewise, I am partial to the chewy texture of steel cut oatmeal (as opposed to mushier old-fashioned oats). One downside of steel cut being it takes at least 40 minutes on the stovetop.
This new interpretation eliminates that — just a couple of minutes prep the night before and you’re good to go!
After bringing your oats to a quick boil, turn off the heat, cover, and leave on the stovetop overnight. You’ll wake up to delectably creamy oatmeal without all of the work!
I have also included my recipe for a quick apple-rhubarb compote. If rhubarb is not your jam, feel free to sub out your favorite fruit of choice. I purposefully left out sweetener in this recipe so that you could customize to your own flavor palate.
Toppings = happiness, so please go wild! I use primarily fruit and nuts here, but feel free to spice it up even more with shredded coconut, cacao nibs, seeds, or nut butter. The oatmeal bowl is truly your oyster.
Thank you Green Kitchen Stories for the inspiration to create this Swedish-inspired meal
- 1 cup steel cut oats, gluten free if needed
- 2 cups water
- 2 cups almond milk
- 1/2 cup chopped dates or raisins
- Pinch of salt
- 3-4 stalks rhubarb, slices into small squares
- 2 medium apples, diced
- 1 TBS vanilla
- Pomegranate arils
- Mandarin slices
- Walnuts, almonds
- Almond milk
- Maple syrup or sugar to sweeten
- The night before, combine all oatmeal ingredients in a large pot and bring to a boil. Let boil for 2 minutes, stirring frequently so it does not spill over. Remove from heat and place on an empty back burner on the stove. Cover and let sit.
- If making compote, combine apples, rhubarb, and vanilla in a nonstick pan and cook over medium heat for 7- 10 minutes until slightly softened. Let cool (I let this sit overnight as well, but you could make it in the morning).
- The next morning, stir oats and reheat on stove. Serve with compote and desired toppings!