Step 1

Simmer: In a dutch oven or large pot, steel cut oats, spices, salt, and water, bring to a boil, cover, reduce heat to low, and simmer for 5 minutes. Remove from heat, give a good stir, add more water as needed.

Step 2

Rest overnight: Let cool, fill individual mason jars (or other containers), cover, and let sit overnight in the fridge. Alternatively, keep it in the pot you cooked it in, cover, and keep in the fridge overnight.

Step 3

Fill jars: The next day fill your jars with a mix of toppings for grab & go time or simply top each jar when ready to eat.

Step 4

I prefer to eat my breakfast jars at room temp but you can heat yours either in the microwave for a minute or two, or use a heated pot of water setting the mason jar in the center until warmed.

Step 5

This will fill 4 – 6 pint-sized mason jars with plenty of toppings. Wide mouths are preferred as it’s much easier to spoon out of for eating.

Step 6

Serves 4 – 6

Step 7

Store: Keep breakfast jars in the refrigerator for up to 5 days.