#RavsRecipes: Pan-Seared Steel Cut Oats

Rolled oats can be delicious, but you've gotta watch that pan.

Rolled oats can be delicious, but you've gotta watch that pan.

Brunch is a thing we participate in pretty frequently. When the hubs works from home, we have morning coffee and a little snack to tide us over until brunch. It's a low-key affair, but then again, so is eating in general over here.

We've been trying to get three square meals in a day, though, because that's what responsible parents do.

We are trying to be ultra-responsible humans because I'm incubating a fetus and we want this kid to turn out at least a little bit normal. So, eating food regularly is an important thing.

I have been loving hot meals and try to get one wherever and whenever I can. Now that we've traded in brunch for ultra-responsible-breakfast, I'm trying to start my day with a hot breakfast. It's also part of self-care for me, but more on that later. 

Making food in advance is one of the easiest ways I can support myself in being an ultra-responsible human. I try to do batch cooking, and cook foods that I will use in other dishes during the week. Instead of roasting veggies every single day for every single dish, I will roast veggies once, and then use them in omelettes, 

Oats are pretty versatile as far as breakfast foods go, but they don't usually taste very awesome as leftovers. And by not very awesome, I really mean they taste like Damp Earth-flavored cement that is impossible to choke down no matter how much effing butter and sugar you put on it.


So, I've found a different way to make my oats once a week and then make them delicious. Here's how: 


2 cups cooked oats 

1 Tbsp butter

Maple syrup, peanut butter, fresh fruit, or whatever you choose


Cook your oats to perfection. And by perfection, I mean add a tiny pinch of salt, and use plenty of warming spices like cinnamon and nutmeg in the beginning, so the spices cook into the oats and effectively impart their lovely flavor. Or be bold and just add salt.

Once you've eaten your morning breakfast, spread your leftover oats in a baking pan or over a plate. One 1/2 inches of thickness is ideal, but for the love of Zeus, don't break out your ruler or anything. Just eyeball it. 

Refrigerate for several hours or overnight. Or for several days. Your choice. Although I would cover them if it's going to be longer than a few hours.

Cut into squares. I recommend doing this in advance and then storing them in a container to make more fridge space. 

Heat butter in a skillet on medium heat, and drop in a oatmeal square. Sear until crispy and light brown, then flip. Cook 3-5 minutes on each side.

Now is the appropriate time to tell you to keep an eye on your heat. Oats are dense, so it's possible to sear the outside of your oat square and have it still be cool in the middle. This is gross. So make sure your heat is no higher than medium, and you might want to go even lower if you're using a dark pan.

Top with your favorite things, or just wrap in a napkin and take it with you on your commute to work. Either way, enjoy your hot breakfast and being an ultra-responsible human.

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