This is a very healthy, oat-y breakfast that is also a very easy option for those who either don’t have time for breakfast, or who need to grab something to take in to work. It just takes about an hour of prep time over the weekend and then you have enough breakfast for the rest of the week. It’s also a good way to use up odds and ends — fruit at risk of going bad, nuts, the last bits of jam in the jam jar, etc.

(It looks steamy in this jar because I put still-hot oats in the jar, then in the fridge, then took it out again when I belatedly remembered that I needed to get a photo. I really ought to take a better photo the next time I make a batch!)

Have a supply of 5-10 Mason jars on hand, depending on how much you make and how much you fill each one.

2 cups steel-cut oats (the long-cook kind, NOT instant)
3-4 cups water
2-3 Tablespoons butter
Salt (a couple pinches)
Milk or milk substitute (I like soy or oat milk, but again, use what you would choose anyway!)

The rest is optional, but try to get at least some of these:

1/2 cup Quinoa
Flax seeds
Sunflower seeds
Almonds, walnuts, or other nuts (chopped)
1 cup TVP (textured vegetable protein, if you want extra protein)
Brewer’s Yeast flakes (a sprinkling / 1-3 teaspoons will do)
Fresh fruit (whatever you have on hand, chopped)
Dried fruit (raisins, currants, etc.)
Spices to taste: cinnamon, ginger, cardamom poudre fort, etc. — I usually mix in at least a tablespoon total, if you like specific measurements).
Sugar / honey / sweetener / jam to taste

Mix the oats, water, salt, and butter in a large saucepan and set to boil. Go ahead and add any additional grains, seeds, fruit, and spices while you’re waiting for it to boil. Be sure to add more water for extra dry ingredients: the oats alone need 1.5 cups water for each cup, and so does quinoa. A cup of TVP should get a cup of water. I also usually add another cup or so for any dried fruit, or if I feel the mix needs more boiling time.

Once the water begins to boil, reduce to a low/medium boil and prepare to cook for 30-ish minutes, or until the oats are softy yet springy. While it’s cooking, chop the fruit and whatever else you haven’t yet, but save the sweetener and any nuts like almonds for the end.

Regarding sweetener: I like to add honey, but this is also a good opportunity to use up any leftover jam, jelly, or syrup that is clinging to the inside its container. Pour some hot water into the container, put the lid back on, and shake it loose. You can use this as part of your cooking water, but be careful to stir the pot more frequently than you would if you saved the sweet stuff for the end.

Stir occasionally – every five minutes or so will help keep the mix from sticking to the bottom of the pan. If it does, take it off the burner for a few seconds, then try stirring again.

When most of the water is boiled off and the grains taste done, add the sweetener and turn off the heat. Let it cool.

Once cooled, spoon the mixture into mason jars, about 1/2 – 2/3 full. Depending on how many additional ingredients you’ve added, you might have 6-7 jars’ worth of breakfast. Store the jars in the refrigerator and eat within the next week or so.

In the morning, crack open a jar and eat hot or cold. For hot oats, remove the metal lid and zap in the microwave for 1-2 minutes, depending on the device. Add some milk (and any fresh berries or other convenient fruit). This tastes good directly out of the jar, poured into a bowl, or on the bus on the way to work.