Oatmeal with a twist

I like a wholegrain breakfast ahead of the work day, or (even better) as a line-the-stomach venture before a bike ride or a ski trip. I do hot breakfasts in the winter, and cold ones in the summer, when I just throw oats together with buttermilk and fruit and pretend it’s low-cal muesli without the nuts.

For winter warmth, steel cut oats were my big discovery a few years back, especially after I realized that all you need to do is boil them up with water, cover the pan and let the porridge sit overnight to thicken up. The next day you spoon a portion into a bowl and nuke it warm.

Then I flirted with farro, which is higher in protein and more nutritious than oats. I like it a lot, and kept going for a couple of months of breakfasts.  But even after I tried whirring the pre-soaked grain around in the food processor for a few seconds to speed up the cooking time, farro takes forever to cook, and I meandered back to the steel cut oats. Depending on my mood, and on what I have in the house, I add a sliced up banana, a handful of raisins or cranberries, along with a splash of buttermilk, and I’m ready for the day.

But the oatmeal I tried at a Tucson cafe this week might just have transformed my life. Instead of using water or milk to cook their steel cut oats, Liv Cafe at the north of the city, cooks oats in apple cider, for a sweet-but-not-sweet start to the day.

I don’t know what proportions Liv uses for its oatmeal, but here is what I did.

Steel cut oats with apple cider
1 cup steel cut oats
2 cups water
2 cups apple cider (not the alcoholic kind, if there are any Brits reading this)
generous pinch of salt

Bring the oats and liquid to a boil and then switch off the heat, stir the porridge and cover overnight. Store in the fridge, and reheat a portion as you want it.

Serve with fruit, yogurt, milk, cream, nuts, spices. The choice is yours.

Ever so easy, and oh, so good.

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