Eeek! You are going to LOVE this. I mean everyone should, it’s healthy and delicious. If you are a busy mom who has to shuffle her kid lets out the door in a timely manner every morning to school or daycare or whatever and said children are obsessed with oatmeal, then you are REALLY going to flip over this one.
I am SO excited about this.
My children love oatmeal ALMOST as much as I do. To me there is nothing better than an enormous bowl of hot, steamy oatmeal covered with nuts and tasty berries first thing in the morning.
The problem with that is I don’t really care for regular old rolled oats. I like the good, grainy steel cut oats, but they take a long time to cook. I also don’t like the instant stuff to be present in my house – WAY to much crap and sugar in that stuff.
I have put the steel oats in the crock pot and that is a great way to do it, turns out pretty good, however slightly softer than I prefer.
This is a wonderful method and I cannot believe I never thought of it before. It’s so simple.
I made it on a monday night, stuck it in the fridge and then it was ready to go in the morning, and then the next morning, and then the next!!! So amazing!
Plus because of the wonderful spices you put in it you really only need a teensy bit of sweetener and it’s perfection.
If you don’t care for quinoa or buckwheat you can certainly swap those out or just do less of them, quinoa does have a strong nutty flavor but I love it.
Yum!
Makes 10 servings
Ingredients
1 tbsp extra virgin coconut oil plus a bit more for greasing the pan
2 tsp ground cinnamon
3/4 tsp ground cardamom
3/4 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups steel cut oats
1/2 cup raw buckwheat groats (not kasha, these are light green and not toasted)
1/2 cup quinoa, soaked and rinsed
3 cups boiling water
3 cups milk of your choice (I used cow milk but anything would work), warmed to a simmer
1 teaspoon salt
heaped 1/4 cup dried currants (or other dried fruit)
1 tsp vanilla extract
Preparation Instructions
1. Grease a 9×13 pan with some of the coconut oil or with butter and set aside.
2. Heat the coconut oil over medium heat in a large pot or dutch oven.
3. Add the spices, cooking and stirring until fragrant.
4. Add the grains and stir until toasted, about 3-5 minutes, they will have a pleasant nutty aroma.
5. Start adding the boiling water slowly, stirring as you go.
6. Once the grains have absorbed the water, start adding the milk in about 1 cup increments, still stirring and letting the grains absorb the liquid before adding more.
7. Once the liquid has all been added and absorbed and the grains are as soft as you want them, add the salt, currants and vanilla extract.
8. Scrape the mixture into the 9×13 pan and spread out evenly. Cover and place in the fridge to cool.
9. Once cool, cut into 10 equal portions.
10. To serve, place a portion in a small saucepan on medium and splash some milk over it. Use a spoon to break up the mixture and stir and heat until it returns to the original consistency. Serve with a little maple syrup, brown sugar or honey, toasted nuts, fresh berries or whatever else sounds good to you.
* Keeps in the fridge for about a week – I went ahead and froze some as well but we just got through the portions I put in the fridge so I’ll have to let ya know how the freezer portions work out 
Thanks for recipe and idea: http://www.thefirstmess.com
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