Breakfast has been my nemesis for most of my life.
When I was a kid I used to stay up as late as I could get away with. I had a night light for way too long because I would read by it (which is also why a lot of my blankets had burn marks).
When I was a teenager I could wake up at 8 am and catch the bus at 8:30 to get to school by 9. No time for breakfast included.
I would stay up late and snack late and have no desire for food before I left the house.
This trend has continued into adulthood. I am very bad at figuring out what to do for breakfast and almost as bad as figuring out what to take to work for lunch. I have nightmares about how I will ever make school lunches for the kid.
I have tried oatmeal a few times and always regretted it. Earlier this year someone told me that steel cut oats were better, so I tried a couple of slow cooker recipes that weren’t completely gross – in fact, the kid seemed to like it. And then I sort of gave up.
Last week I stumbled on this recipe and I decided I might as well try it. I could do it the night before and just heat it up in the morning, which is always a plus since I have to leave the house by 6 am. It would also mean that the whole family would have a healthy breakfast with one effort.
I made it every morning last week. It sits overnight and I heat it up in the morning and take some to work with me to eat while I get my first bits of work done. And the taste has been growing on me.
On Saturday I heated some up, with some cream and brown sugar, and the kid – who already had oatmeal for breakfast while I slept in a bit – came over and opened her mouth, asking to share mine. This is very good news.