{"id":57,"date":"2016-04-03T08:20:05","date_gmt":"2016-04-03T12:20:05","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=57"},"modified":"2016-04-03T09:01:02","modified_gmt":"2016-04-03T13:01:02","slug":"hearty-oats","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=57","title":{"rendered":"Easier Oatmeal"},"content":{"rendered":"<p><span style=\"font-weight: 400; color: #333333;\">It may be spring, but daily temperatures seem to fluctuate wildly. When mornings are cold, I crave a hot breakfast. We all know that steel cut oats are good for us &#8211; nutritious,\u00a0filling and full of\u00a0fiber &#8211; but they can take too long to cook for a weekday breakfast. The solution is to soak them overnight. This is so simple and makes the morning cooking time about 5-7 minutes &#8211; too easy not to make them. A few additions make this a tasty breakfast.<\/span><\/p>\n<p><span style=\"color: #333333;\">EASY OVERNIGHT OATS<img decoding=\"async\" class=\"size-medium wp-image-174 alignright\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/04\/oats2-300x225.jpg\" alt=\"oats2\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/04\/oats2-300x225.jpg 300w, http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/04\/oats2.jpg 432w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/span><\/p>\n<p><span style=\"color: #333333;\">Place in a small saucepan:<br \/>\n<\/span><\/p>\n<p><span style=\"color: #333333;\">1 cup steel-cut oats<\/span><\/p>\n<p><span style=\"font-weight: 400; color: #333333;\">2 Tbs. whole flax seeds (optional)<\/span><\/p>\n<p><span style=\"font-weight: 400; color: #333333;\">1\/4 cup raw sunflower seeds (optional)<\/span><\/p>\n<p><span style=\"font-weight: 400; color: #333333;\">Pinch salt<\/span><\/p>\n<p><span style=\"font-weight: 400; color: #333333;\">2 cups water (plus another 1\/2 cup if using flax and sunflower seeds) or milk (if you want to substitute any kind of milk (nut, soy, coconut, cow) for the water, place the saucepan in the refrigerator until ready to cook).<\/span><\/p>\n<p><span style=\"color: #333333;\">Soak overnight.<\/span><\/p>\n<p><span style=\"color: #333333;\">In the morning, bring to a boil and then lower to a simmer, stirring often. If you prefer your porridge looser, add a little more water.\u00a0<\/span><span style=\"font-weight: 400; color: #333333;\">Oats should soften and expand and be ready to eat in about 5-7 minutes. Makes\u00a0<\/span><span style=\"font-weight: 400; color: #333333;\">2-4 servings, depending on portion size.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #333333;\">To fortify: Add a little maple syrup or honey, chia and\/or hemp seeds, chopped walnuts (or any nuts you like), raw or toasted pumpkin seeds, sliced or diced banana, chopped apple or pear, raisins or dried cranberries, a sprinkle of cinnamon, or\u00a0whatever\u00a0you prefer. My usual additions are a tablespoon of chia, a big handful of chopped walnuts, a 1\/2 teaspoon of maple extract, a cut-up banana or berries (depending on what I have available) and a shake of cinnamon. Your breakfast, your choice.<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-171 size-full\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/04\/oats.jpg\" alt=\"oats\" width=\"576\" height=\"432\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/04\/oats.jpg 576w, http:\/\/www.agooddish.com\/wp-content\/uploads\/2016\/04\/oats-300x225.jpg 300w\" sizes=\"(max-width: 576px) 100vw, 576px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It may be spring, but daily temperatures seem to fluctuate wildly. When mornings are cold, I crave a hot breakfast. We all know that steel cut oats are good for us &#8211; nutritious,\u00a0filling and full of\u00a0fiber &#8211; but they can take too long to cook for a weekday breakfast. The solution is to soak them [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[15,14],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7bOe4-V","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts\/57"}],"collection":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=57"}],"version-history":[{"count":27,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts\/57\/revisions"}],"predecessor-version":[{"id":191,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts\/57\/revisions\/191"}],"wp:attachment":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=57"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=57"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=57"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}