How The Kitchn Cure Made Me Remember My Favorite Breakfast

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I forgot how much I loved steel-cut oatmeal, especially with yummy additions like dried tart cherries and pepitas. The Kitchn Cure has me all kinds of organized and I can finally see what's in my pantry. Hooray for a hearty breakfast!

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I like my oatmeal with almond milk instead of water, for a richer taste. Steel-cut oatmeal can be made in the slow cooker the night before for an easy morning, but I'm the only one in my family who likes it, so I just make it in a pot. It takes about ten minutes to cook and I take six-minute showers, followed by three minutes of getting dressed, so that works.

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This morning, I patted myself on the back for remembering to include cooking instructions on my shiny new canisters. To be fair, I probably could have remembered this one, but why take the risk?

I'm going to be eating a lot of oatmeal, because this is one of those things I kept buying, but never got around to eating. At least not every day, which is how often I'll need to consume it to go through all these oats! I think I got excited a few years ago when I discovered steel cut oats, a far cry from the slimy mass I called oatmeal when I was a child. Seriously, I hated that stuff. It looked like stewed brains to me, possibly because my mom started serving it around Halloween, when I had creepy stuff on the brain. My little sisters loved it, but they were always into gross stuff. They also liked yogurt and bananas, two other foods I found totally offensive.

Lucky for me, a bowl of steel cut oatmeal with almond milk is the perfect hearty breakfast for cool fall weather.

Has your breakfast changed now that the temperature has dropped? And were there any foods you thought were vile when you were younger but you love now?

(Images: Anne Postic)

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Main, Breakfast, Children, Rice & Grains

Anne Postic writes about cooking for her family on The Kitchn. She lives in Columbia, South Carolina with her husband and three very handsome sons. She loves talking cooking, travel, parenting and art, though not necessarily in that order.

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