So all this week, I’ve been trying out some of your breakfast suggestions. I wish I could say I’m applying some level of scientific rigor to the process of determining what will keep me full between the hours of 7:30am and noon, but really, I’m just eating whatever sounds appealing from your suggestions, drinking my coffee, and then trying not to snack. So far I have tried:
- Multigrain Cheerios with blueberries that we picked and froze in the fall. The prescribed serving size for Cheerios is one cup at 110 calories – not enough, so I had 1.5 cups with milk and the berries, and felt full until late morning.
- Peanut butter toast and strawberry yogurt. Too many calories for not enough full.
- Steel-cut oats, soaked overnight, with dried cranberries and brown sugar. It’s been brought to my attention that perhaps I don’t know what steel-cut oats are supposed to be like when cooked – my friend Erin followed my preparation method and said her oats were gross and uncooked. I think next week I’m going to have to try a longer preparation so that I can see what I’ve been missing.
Stay tuned for more breakfast updates – and I gotta say, I’m jealous of how well many of you eat in the mornings.
latterdaybohemian 
I cook my oats overnight in a pyrex bowl/crockpot bain-marie. I read about it here: http://annkroeker.wordpress.com/2008/03/25/overnight-crockpot-steel-cut-oatmeal/
It’s SO easy!
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I’ve been on the steel-cut oats kick for awhile now. Here’s what I do.
1. In a medium-large saucepan, saute 1 cup of steel-cut oats in 1 tablespoon of butter over medium heat until brown. Take your time and stir frequently. The goal is just to toast them. If they burn, toss them, they’ll just taste nasty. This entire step is optional, the cooked oats will come out the same texture if you don’t toast them.
2. Add 4 cups of water to the oats. Stir well and bring to a boil.
3. Lower the heat and cook at a gentle boil for about 2 minutes, stirring a few times.
4. Cover and remove from the heat. Leave oats in pan and let sit at room temperature overnight. <–key to whole process!
5. The next morning, plop fully cooked oats into bowl and microwave until desired temperature, about 1.5-2 minutes. Add brown sugar, dried fruit, chopped fresh apple, chopped nuts, a pat of butter…whatever you like! Refrigerate any leftover oats.
This recipe gives me 4-5 mornings of generous servings.
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I usually cook steel-cut oats with a bit less water than is recommended. I find the full 1 cup oats to 4 cups water gets soggy, but I like mine a little crunchy. Now I generally start with 3 cups and add water if it looks like it’s not enough.
I did try the method Jenn Miller recommends above, but I was too nervous about leaving them overnight and kept checking the pot, letting all that important steam and heat out!
But definitely brown sugar. Definitely.
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