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For berry crumble oatmeal cups:
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1. For the oatmeal, in a large pot, bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat.
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2. Ladle the oats and water between 6 half-pint Mason jars. You can use a funnel for less mess. Cover the jars tightly with their caps and rings. Leave on the counter overnight.
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3. The next morning, prepare the crumble. Cut the chilled butter into the flour until mixture resembles coarse crumbs. Stir in the sugars, and then sprinkle a little cold water and stir until you get coarse lumps (about 1-2 tablespoons of water). Place the crumble in the freezer for about 10 minutes.
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4. Take an oatmeal cup, stir the oatmeal a little and add a little milk (as desired) and some berries (as desired) and a little sugar or honey to sweeten (as desired). Sprinkle a few spoonfuls of the crumble over the top. Repeat as necessary with the other jars. Place the oatmeal cups on a cookie sheet, and bake in a 400u00b0F oven for about 10-15 minutes, or until the crumble is pale golden and mixture is hot.
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For regular oatmeal cups:
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1. Follow steps 1-3 above.
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2. The next morning, put all but one of your jars in the fridge. Take the cap off your jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until nice and warm. Add your milk, sugar, berries or any other goodies you want to mix in. I love using fresh fruit and nuts, but the possibilities are endless. Serve and enjoy!
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Notes:
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This overnight method is great for making a week's worth of breakfast in advance. You can store the jars in the refrigerator, and then they're really easy to take and go when needed. Steel cut oats actually get creamier and better after being in the refrigerator, so you don't need to worry about them becoming soggy.
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(Recipe adapted from The Kitchn.)
