As of two weeks ago, our youngest daughter is now on a gluten-, casein- and soy-free diet. While in many ways the transition has been easier than I expected, I’m still on the hunt for meal and snack ideas so that she doesn’t feel like she’s missing out. It’s hard to explain to a two-year-old why everybody else gets this or that and she doesn’t!
In my search, I came across this genius idea for overnight steel cut oats, and it has quickly become a staple in our home. We adjusted the recipe and serving sizes to make enough for everybody, but it’s made oatmeal almost as simple as cereal for those busy mornings when we’re running around the house and trying to get everybody fed and dressed so that we can get out the door in time.
We reuse glass peanut butter jars for our oatmeal because they’re the perfect size to serve all four girls from one jar (with a generous helping of fruit added to each of their bowls), and because the wide mouth makes it easy to ladle the hot oatmeal into the jar.
Ingredients
- 2 cups steel cut oats
- 4.5 cups water
- large pinch of salt
- (2) 26 oz. jars, washed and dried
Directions
- Bring water, salt and oats to a boil.
- Simmer for 3 minutes.
- Ladle into jars and cover tightly. Be careful while making this because I did burn myself the first time as I was trying to ladle the almost-boiling liquid into a pasta sauce jar with a smaller mouth.
- Leave on the counter overnight.
- In the morning, serve one jar and refrigerate the other for later in the week.
Serve with honey & fruit for a delicious and hearty start to the day!
What is your favorite way to serve oatmeal?
