Effortless Oats

I love having steel-cut oats for breakfast but could never seem to get my act together to cook them.

And then I learned about the quick-soak method on McCann’s Web site.

All you have to do is bring four cups of water to a boil in a pot. Once it is boiling, add 1 cup of steel-cut oats to the water, cover, and turn off the stove. You leave the oats soaking in the pot on the stove overnight. In the morning, they are almost done. All you have to do is bring them to a boil, and cook them for a few minutes until just tender. You can store the leftovers in the fridge for up to 4-5 days.

This was the best oatmeal I’ve ever made — it came out perfectly and was so easy that any stressed out person can manage it.