- Hey guys, back to schoolwill be here before we know it
and so I wanted to arm you with
an easy back to school breakfast idea
that will make yourmornings so much easier.
It's my warm and comforting steel cut oats
that could be made in advance
with a bunch of different toppings,
placed in a muffin tin and frozen,
and then all you have to do is
pop in the microwave and serve.
It's a family friendly breakfast
that kids and grownups are sure to enjoy.
And special thanks toSeattle's Best Coffee
for sponsoring and collaboratingwith me on this episode.
Together, we're gonna show you
how to make back to school mornings
go as smoothly as possible.
So, on the weekendyou're gonna do your prep
and I love this ideabecause this recipe makes
12 individually sized oatmeal cups.
And you can just switch up the toppings
depending on everybody's taste.
I'm gonna show youthree different toppings
that my family likes best.
So, the first step is we need to make
a big batch of steel cut oatmeal.
In a large dutch oven, you're going to add
eight cups of water.
Once your water begins to boil,
you can then add your twocups of steel cut oats
and then you wanna simmer thisfor about 20 to 30 minutes,
just until those oats start to thicken up
and the water starts to evaporate.
Now if I was serving this right away,
I would probably make sureall that water is evaporated
but because we are going tofreeze these and reheat later,
I do like to make sure that
there is some water left in the pot.
As this sits in the muffintins in our freezer,
those oats are gonna soakup some of that water
so you don't wanna take it all the way
or you'll end up with somepretty dried out oats.
Then we're gonna preparetwo jumbo sized muffin tins.
I like to use the jumbosize because I find that
the portions are better for breakfast
rather than just aregular size muffin tin.
You just wanna lightly grease each well
and then you can set that aside.
And you wanna fill your wells
just three quarters of the way up,
which is about two ice cream scoops.
Then once all your oatmeal isportioned out into the tins,
you can add your toppings.
For my eldest daughter, she really likes
a dusting of cinnamon, a drizzle of honey,
some diced apples, and some walnuts.
So, I'll make three for her.
And then on the other side of the tin,
I'll make three for my youngest daughter.
And she really likes brown sugar,
a little pumpkin piespice, some diced pear,
and then a few raisins.
And then for my husband and I,
I take a tin and I split itdown the middle for both of us.
And we like the same toppings
so that makes this really easy. (laughs)
For us, I add some fresh blueberries,
a little bit of shreddedcoconut, and some sliced almonds.
Then you're gonna cover withsome aluminum foil and freeze.
And then once they're frozen,
here's how you wannastore these oatmeal cups.
Take a nine by 13 casserole dish
that's been filled with aboutan inch or two of warm water.
Then you wanna take the muffin tin
and set it in the casserole,
just so that the bottomshave a chance to warm
so that it'll be a lot easier
to remove the cups from the tin.
And I think it's also easierto use a really thin knife
to kind of get in there and pop them out.
Then I transfer them intoa freezer safe container
that has been lined with some wax paper,
and then you can put the lid on it,
label, if you'd like,and pop in the freezer.
There, how easy was that?
12 breakfasts ready to go.
Then, on back to schoolmornings, here's my routine.
Before my kids get up, Iget the coffee started.
To save time, I premeasuremy grounds and my water
the night before so all I have to do
when I get up is push the button.
And I think the best ratiofor the perfect cup of coffee
is one tablespoon ofgrounds to one cup of water.
When it comes to Seattle's Best Coffee,
I really like the 6th Avenue Bistro blend.
It's a premium blend thatgives you that rich flavor
that pairs really well withthe oatmeal and the almonds.
That means my mornings canget off to a great start
and when back to school is insession, that is important.
The half hour I have before my kids get up
is my little sliver of me time,
especially during back to school mornings.
It's when I sneak into my office
with my first cup of coffee of the day,
I answer emails or comments from you guys,
I look at my calendarand just really tune into
what's happening through the day.
Knowing that breakfastis all taken care of
and will be ready in a flash,
makes these moments all the sweeter,
especially amidst thechaos of back to school.
As moms, we need to take advantage
of these little momentswhen we can find them.
Then when it's time for breakfast,
I take everybody's oatmealcups, put them in some bowls,
and then I do like to loosenthe oats a little bit.
I like a kind of runny oatmeal
so I add two tablespoons of water on top,
just to loosen them up as they heat.
But if you like a thicker oatmeal,
maybe just do one tablespoon.
And then once they're done,
you can fluff them up with a fork,
bring them to the table,and then I do like to serve
a few condiments that myfamily likes to put on top.
For me, I'll put on a pat of butter,
maybe a drizzle of some honey.
But I also put out some milk,as well as some brown sugar,
and then everybody canadd what they like best.
This is such an easy idea
that can be prepped on the weekend,
that assures that everybody heads off
to school or work with a hot breakfast
that took hardly any time to put together.
I hope you guys give this one a try
and let me know what you think.
And special thanks toSeattle's Best Coffee
for sponsoring and collaborating with me
and to helping make all ofour back to school mornings
go as smoothly as possible.
I'll see you back here next time.
Learn how to make my make-ahead and freeze oatmeal cups. A great meal prep idea that can be accomplished on the weekends to assure a hot breakfast on weekday mornings. Special Thanks to Seattle's Best Coffee for sponsoring and collaborating with me on this episode. #Ad https://seattlesbest.com/ SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/PBv2nY SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner) SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8 BETH'S MAKE AHEAD AND FREEZE OATMEAL CUPS Makes 12 INGREDIENTS: 8 cups water 2 cups steel cut oats butter for greasing TOPPINGS: Blueberries, Almonds, Coconut flakes Cinnamon, Honey, Apple, Walnut Brown sugar, Pumpkin Pie Spice, diced jarred pears, raisins METHOD: In a large Dutch oven, boil water, then add oats, stir and allow to simmer until thickened and almost all the water has evaporated. Allow oats to remain runny since they will soak up the water as they freeze. Grease 2 6-well jumbo muffin tins. Scoop out oats with an ice cream scoop, adding 2 scoops per well. Place topping of choice on top. Cover with foil and freeze. Once frozen, place muffin tin in a 13 x 9 casserole tin with 2 inches of warm water. After 5-8 minutes loosen with a sharp knife and pop out the cups. Store in freezer containers, lined with wax paper. To rewarm, place oatmeal cup in a bowl. Add 2 tsp of water on top, microwave for 2:00-3:00 until oats loosen and are hot. Fluff with a fork and serve! Top with a pat of butter, drizzle of honey or brown sugar. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.