Some days a quick and wholesome breakfast is essential, for instance, today. I am suffering from what we like to call the common cold. I’m convinced my boss lovingly passed along his germs to me through his violent coughing attacks, during which he refused to cover his mouth. In all fairness, I’m not sure how much that actually prevents the spread of said germs but it makes me feel a whole lot better none the less. Wherever I contracted these tenacious little organisms matters not as the fact of the matter is, I’m at home with tissues piling up around me and I’m worried I might never be found under the ever growing mountain.
After finally rolling out of bed at 11am this morning, I forced myself to bathe. While I was using the shower as a steam treatment, I was pleasantly surprised to have a bit of an appetite. Knowing I can only manage to stand upright for about 15 minutes at a time, I’d have to make breakfast quick if I wanted something more comforting than cinnamon toast crunch. The most creativity I could muster was to take cereal one step further, to the hot variety. Steel cut oats are certainly healthier and offer more sustainability than a sugary cousin. I’m not exactly sure when I’ll be able to pull it together enough to get up off the couch and feed myself again, and sadly my husband is gone all weekend so I’m hoping extreme hunger will be enough to counter act the just-got-run-over-by-a-truck feeling, even if just for a short microwave cycle.
I know this is not a revolutionary recipe, however, even when I’m in good health, I love a quick and healthy breakfast option. This can be made ahead and portioned out to make breakfast even faster for those rushed mornings when you’re not home sick and you get to go to work like a normal person.
steel cut oats with strawberries, almonds + milk
- 3 cups water
- 1 pinch of salt
- 1 cup steel cut oats
- 8 strawberries, cut into bite sized chunks
- 1/4 cup sliced almonds
- almond milk, or any other milk you prefer
- maple syrup
- brown sugar
- kosher salt
- Bring water and pinch of salt to boil in a medium sauce pan. Add the steel cut oats and simmer covered until water is mostly absorbed, about 12-15 minutes.
- Divide into bowls, drizzle with a bit of maple syrup and add a splash of milk. Evenly distribute strawberries and almonds. Lightly sprinkle with salt and brown sugar. Serve immediately.
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