A piping hot bowl of oatmeal is a great way to kick-start your day. Unfortunately, on busy weekday mornings, cooking up a pot can be too much of a time suck. That's why prepping your hot cereal ahead of time is a lifesaver. Make a big batch on Sunday and you've got breakfast for the week.
One Big Pot of Oatmeal
Simply bring 2 1/2 cups of oats, a big pinch of salt, and 5 cups of water to a boil. Stir it a few times then remove it from the heat and keep it covered overnight.
In the morning, reheat a portion in the microwave or on the stove, adding a splash of water if needed. Store the rest covered in the fridge for the week. Then have fun playing with toppings:
Monday: Start simple
Grab your favorite jar of jam to dollop and swirl on your oats. A spoonful of plain Greek yogurt helps keep the sweet, creamy, tangy ratio in check.
Tuesday: Put an egg on it
Bump up the protein by topping your bowl with a crispy, olive oil-fried egg. Stirring shredded Gruyère cheese into the oats ups the savory factor.
Wednesday: Add crunch
A handful of toasted nuts and seeds prevent that slightly mushy, comforting texture of oatmeal from growing stale. Toast them with whatever spices you might have on hand, be it cinnamon, ginger, or even black pepper. And while you're at it, toss in some dried fruit just for good measure.
Thursday: Pile on last night's roasted vegetables
Make a double batch of roasted vegetables for dinner Wednesday night so you have enough leftovers to add extra heft and just the right amount of savory to your oats.
Friday: Brûlée it
Finish that last bit of oatmeal with a bang. Sprinkle the top with an even layer of brown sugar, and use a kitchen torch to brown and caramelize the sugar evenly (you can also do this by placing it under the broiler—just be sure your oats are in an oven safe bowl). Bonus points if you put some banana slices on top before sprinkling the sugar.
