Steel cut oats force me to slow down. I have no option. Cook them too fast and they are either burnt or under cooked. It takes the finesse of slowly to cook steel cut oats the right way.
I’m still learning this.
Because I’ve been an instant oatmeal girl. Like pour the hot water on top, stir and go. Or eat. Or eat and go. But I don’t want that any more. At least, not most days. Most days lately my heart is to slow down. To savor. To take time. To notice.
Steel cut oats are my friend in that respect. They take no less than twenty minutes to make. Twenty minutes of life where I slowly stir as the water and oats bubble together. I gather any ingredients I want to add. I listen to Isaac giggling, running around like a little boy does, rolling random cans of soup across the kitchen floor. I sip my coffee or do a few dishes. Twenty minutes of slow.
Peach Cobbler Steel Cut Oats [my own version]
1 serving steel cut oats, prepared
1/2 peach, sliced
1 tablespoon pecans, chopped
1 tablespoon brown sugar
1 teaspoon vanilla
A sprinkle of cinnamon
A swirl of cream
Mix all ingredients together in a bowl and take all the time you want to enjoy.