I haven't always been a fan of oatmeal. But the prodigous snows we've had this season have prompted me to return to oats and seek out this superior morning comfort food. Here's my latest find, using steel cut oats (like McCaan's) and an array of dried fruits coupled with a touch of sweetener.
I had to get over the hurdle of 35 minute cooking time - too much for a weekday morning. But this recipe has a handy suggestion of cooking ahead and then freezing the oatmeal in ice cube trays. Three or four cubes, defrosted, make an excellent breakfast. Yum, I say.