Description
A make-ahead breakfast that tastes amazing and is great for you in so many ways.
Ingredients
- 1 Tablespoon Unsalted Butter
- 1 cup Steel Cut Oats
- 3-¼ cups Water, Divided
- ¼ teaspoons Salt
- 1 Tablespoon Coconut Sugar
- ½ Tablespoons Cornstarch
- 1 cup Pitted And Quartered Frozen Cherries
- ¾ cups Vanilla Yogurt
Preparation
Make this the night before you want your oatmeal. Heat butter in a large saucepan over medium heat. Add oats and brown them for 2–3 minutes, until they start giving off a toasted, nutty aroma. Pour in 3 cups water and salt, stir. Bring to a rolling boil, then turn off heat and cover. Let sit overnight.
To reheat the next morning, simply warm up on the stove top or scoop out what you’d like and microwave, returning the remaining oats to the refrigerator.
Meanwhile, prepare the cherries. In a medium saucepan, combine remaining 1/4 cup water, sugar, and cornstarch. Bbring to a boil over medium heat, stirring constantly. Stir in cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 3–4 minutes. Remove from heat.
Add cherries to oats or refrigerate until ready to use.
To assemble each serving, warm up oats, stir in yogurt, and top with warm cherry mixture. Enjoy!
Note: Both the oats and cherries may be stored in the refrigerator for up to 5 days. The creamy factor is best when the yogurt is stirred in after warming.
