I hate oatmeal. No, seriously, I’ve tried to like it at least 17 different times and it’s never worked.
My last attempt was a crock pot overnight Apple oatmeal that was supposed to transform into a fabulous breakfast delicacy. Turns out, apple soup with bits of floating oatmeal isn’t my favorite thing. And neither is classic oats and honey, or oats with berries and yogurt, or oats with… You get my point.
Turns out I’ve never experienced the sheer deliciousness of steel cut oats!!
Its a rarity I can pull myself out of bed before 9 on Saturday morning, but evidently when I do, magical things happen. Also, that morning light in itself is enough of a treat!
I always find it curious when something that honest to goodness looks like horse food can be transformed into a beautiful, oh so nummy breakfast treat. But it happened!!
Those berries and oh my, that golden brown roasty toasty coconut and those crunchy pecans. Oh my. When they settled atop the oats, my mind was changed for good.
Creepy honey bear just having a warm soak. This honey is actually the most amazing thing though. Nothing better than good old local Nebraska farm honey. Thanks mom!
The key for me is to make sure the oats are cooked to “al dente” perfection. In other words, I need some texture. From now on I might be a little oatmeal obsessive. There’s a large chance I make enough for about 24 servings tonight and eat it for the rest of the week. It’s a real good chance.Print
- Bring milk and water to a boil in medium saucepan, add oats and stir.
- Reduce heat to low, and simmer for 20-30, until oats reach your desired consistency. Stir occasionally to keep oats from sticking to pot.
- Meanwhile, chop pecans and toast coconut in skillet on medium high until lightly browned.
- When oats are done, spoon into bowls and garnish with pecans, coconut, blackberries, and drizzle with honey.