As the weather gets cooler my mornings change from fruity smoothies to something warming. Like most people I have to be up and out the door fairly early five days a week. To be able to do this (with out skipping other parts of the morning routine like showering) I need breakfast options that are fast. I also need my breakfasts to be filling. The last few winters I have taken to making big batches of oats that I can warm and top with fruit to make a fast, filling and nutritious breakfast porridge without an instant sachet in sight.
I love steel cut oats. But one thing that always puts people off them is the cooking time. I tend to cook a big batch on a Sunday night and then keep them in the fridge for week day breakfasts. I have tried multiple methods of cooking steel cut oats including baking them in the oven, slow cookers and soaking. This recipe is by far the more simple but I think produces the best result.