Many breakfasts these days consist of a big bowl of oatmeal.
I’m not one for the rolled oats (except for baked in cookies!), so when Mike was a tester for a new Cook’s Illustrated recipe for steel cut oatmeal, I was ALL OVER IT.

I don’t have the exact recipe on hand, but you soak the oats overnight in a dutch oven or crock pot, then in the morning, you add shredded (peeled) apples, cinnamon, brown sugar, milk, and apple cider.


I like mine with dried cranberries and chopped pecans.
We’ve also had it with diced apples on top and walnuts.

It’s all very delicious and healthy. Yay!



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