A make-ahead breakfast that tastes amazing and is great for you in so many ways.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 tbsp Butter without salt
- 1 cup steel cut oats
- 3-¼ cups Water, divided
- ¼ teaspoons Salt
- 1 tbsp coconut sugar
- ½ tablespoon Cornstarch
- 1 cup Pitted and quartered frozen cherries
- ¾ cups Vanilla yogurt
Preparation
Make it the night before you want your oatmeal. Heat the butter in a large saucepan over medium heat. Add the rolled oats and sauté for 2-3 minutes, until they begin to give off a toasty nutty aroma. Pour 3 cups of water and salt, stir. Bring to a boil, then turn off the heat and cover. Let stand overnight.
To reheat the next morning, simply warm up on the stove or scoop out what you want and microwave, returning the rest of the oats to the fridge.
Meanwhile, prepare the cherries. In a medium saucepan, combine the remaining 1/4 cup water, sugar and cornstarch. Bring to a boil over medium heat, stirring constantly. Stir in cherries. Lower the temperature; simmer, uncovered, until mixture thickens and cherries are tender, about 3 to 4 minutes. Remove from fire.
Add cherries to oats or refrigerate until ready to use.
To assemble each serving, warm the oats, stir in the yogurt and top with the hot cherry mixture. Enjoy!
Note: Oats and cherries can be stored in the refrigerator for up to 5 days. The creaminess factor is best when yogurt is blended after it has been reheated.
