Steel Cut Oats

Chicago is not known for good weather. For a good chunk of the year the weather is one or more of the following: cold, freezing cold, rainy, icy, snowy, windy or again freezing cold. To combat this weather we not only purchase the appropriate winter gear, we also indulge in comfort foods. For example, in the winter, I often trade in cereal for oatmeal.

When I was a kid, my grandma used to make me Old Fashioned Quaker Oats with milk, honey and butter (my brother claims a stick of butter). As I grew older and didn't have access to grandma's cooking, I replaced her homemade oatmeal with Quaker Oats instant oatmeal (low sugar ones to keep things a little healthy). In addition, my Dad often made McCann's Irish Oatmeal and complements it with fresh or frozen fruit and maple syrup. All of the above were great options before I found out that I had to have a gluten-free diet.

Luckily, Bob's Red Mill (the manufacturer that practically has a monopoly on gluten-free flours and grains) has a Gluten-free Steel Cut Oat product (pictured above). I cook them on a stove-top per the instructions however I've altered it slightly:

1. Boil 2 cups water and 1/8 teaspoon of Kosher Salt on High Heat
2. Add 1 cup Steel cut Oats and stir
3. Turn stove down to low covered for 20 minutes (stirring every 5 minutes)
4. Let sit for 10 minutes
5. Scoop out a serving and add a little milk, raw honey and a dash of cinnamon (or whatever you like best)