Personal

Car Stuff

Extras

Big Batch Of Steel-Cut Oats

Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast. From: bonappetit.com

Steel-cut oats
Pinch of salt

Bring 4 cups water to a boil for every cup of oats being cooked. Add a pinch of salt and stir in the oats. Reduce heat to a low simmer and cook, stirring occasionally, to desired texture (20 minutes will give you a pretty creamy result). For later use, let cool to room temperature and store in an airtight container in the refrigerator for up to 5 days. Warm the oats in a small saucepan with ¼ cup water or almond milk.

Oatmeal With Cacao Nibs And Figs

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew. SERVES 2

1½ cups Big Batch of Steel-Cut Oats
2 tablespoons cacao nibs
6 dried Turkish figs, 4 chopped, 2 sliced
Almond milk, to taste

Combine cooked oats and ¼ cup water in a medium saucepan over medium-low heat. Stir in cacao nibs and chopped figs and continue to cook, stirring occasionally, until oats are warmed through, about 3 minutes. Thin to desired consistency with almond milk, and serve topped with sliced figs.