I suck at a lot of stuff. Growing things. Touching my toes. Not eating when I’m not hungry.
Ask Chris. Ask my coworkers. When it comes to relaxing, I’m just not any good at it — at least not spontaneously. Unless an activity is on my to-do list or iCal, it hardly makes the radar, which is why my written weekend agenda is literally full of “relaxing” line items like Catch Up on Pinterest, Take Nap, and Parenthood (3 Episodes Max). It’s sick, I realize, but it’s actually the antithesis of relaxing that allows me to…relax.
This past weekend, however, in a rare moment of unscheduled bliss, I strayed from structure and took the time to enjoy a quiet morning all to myself. My Saturday to-do list said Laundry. It said
Read Library Books Renew Library Books. It said Plan Sunday To-Do. (See? Fuhhh’d up.)
And what did I do? I made oatmeal, dadgummit! And then I sat at my kitchen table in the light of the early AM sun, contemplated the Electoral College, and ate it.
Cinnamon Steel Cut Oats with Almonds & Olive Oil
By Emily Stoffel
Cooking Time: 10 mins | Serves: 1
Note: I’ve got a weakness for steel cut oatmeal. Especially in this recipe where the addition of grassy, spicy olive oil makes things seem downright fancy. What I don’t love about steel cut oatmeal is babysitting a simmering pot. To the rescue: Trader Joe’s Quick Cook Steel Cut Oats. In 5-7 minutes on the stove (they’re also microwavable), you’re looking at a comforting bowl of tender-chewy oats, ready for mix-ins or toppings of your preference. No access to these speedy little wonders? I also love the rice cooker method of preparing oats that Emily Malone offers over at Daily Garnish. Speaking of Emily, one day I just might share details of my infatuation with this same-named wonder. She is frustratingly awesome at all she attempts and yet undeniably likable. But back to the oats. They’re as quick as rolled oats and infinitely better. Treat yo-self!
- 1/4 cup Quick Cook Steel Cut Oats (see note)
- 3/4 cup water
- 1/4 tsp sea salt
- 1/4 tsp ground cinnamon (or more, to taste)
- 1 tsp agave syrup
- 1 tsp extra virgin olive oil
- 2 T raw almonds, slivered
In a small saucepan, bring 3/4 cup water to boil. Add oats and salt, reduce heat to simmer, and cook 5-7 minutes or until oats are done to your liking. (I love a chewy oat, so I error toward al dente.) Remove oats from heat and stir in cinnamon and agave syrup. Transfer to serving bowl and top with olive oil and almonds. Relax and enjoy.