It’s strawberry season in Wisconsin! It arrived a little late this year, but the time has finally come to pick berries and put them in everything imaginable.
It’s almost May, but based on how slowly it’s been warming up in Wisconsin, you wouldn’t really know it. I was fortunate enough to go on a trip to Mexico earlier in the month, and the fresh fruit and warm tropical weather inspired me to make a recipe based on piña coladas. With a little […]
In this Polar Vortex, I had to make another steel-cut oats recipe. I’ve got a pretty large repertoire as it is, but variety is the slice of life. It was surprising to me that I haven’t done banana nut oats yet. These came out tasting similar to banana bread, or the monkey salad I love […]
It’s been a while since I posted a steel-cut oats recipe, but it’s been so cold lately, I couldn’t resist making a batch! If you’re unfamiliar with how I make steel-cut oats for a week’s worth of breakfasts, check out this post to find out more.
As promised, here is the second recipe containing delicious Door County dried cherries that I will post this month. (If you missed the muffin recipe, check it here). This steel-cut oat recipe is prepared the same way as the others I’ve posted, but if you’ve never made them before, check this post for an introduction.
Welcome to another installment of my favorite breakfast, this time featuring one of my favorite ingredients: blueberries. This is a great recipe to make in May-June, when blueberries hit the farmer’s markets.
Here it is, the much-awaited second installment of my vast array of steel-cut oats recipes. This one’s really easy and really tasty, and it only requires three ingredients (besides water). Here’s what you need:
Last winter, I became obsessed with steel-cut oats, and for good reason. Steel-cut oats are not just trendy, they are a million times more delicious than your run-of-the-mill rolled oats. The best part is that they’re not mushy (think chewy in a good way) and are easy to make ahead so you can make a […]