Fall Breakfasts: A Return to Steel-Cut Oats!

All summer long, we've been eating loads of fresh fruit with yogurt for breakfast. But now that mornings are starting to get chilly, we're feeling the need for change. This past weekend, we finished off our last container of yogurt and switched over to a pot of warm, chewy steel cut oats! What's your favorite fall breakfast?This time of year, we start making a big batch of steel cut oats at the beginning of the week and then eat it all week long for breakfast (and sometimes lunch, too!). These oats reheat well, especially with an extra splash of milk.

We stir in a handful of toasted nuts and dried fruit, and we add a bit of maple syrup or honey for sweetener. Just the thing to get us ready for the day!

Here's some more info on our favorite cold-weather breakfast:

A Fool Proof Recipe for Oats - How to Make Steel Cut Oats on the Stove Top
Overnight Oatmeal with Apricots and Buttermilk - How to Make Steel Cut Oats in the Slow Cooker
Steel Cut Oats with Dates, Coconut, Cinnamon, and Pecans - This recipe has it all!
Savory Gorgonzola, Walnut, and Grape Oatmeal - This one is great for lunches.

What are you eating for breakfast right now?

Related: 5 Ways to Eat: Oats

(Image: Emma Christensen)

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