The recipe uses steel-cut oats, which normally require a long cook time, but here you'll let an overnight soaking do the work so they cook up in a snap. It's even healthy--oats, flax and milk give you protein to keep going, soaking makes the nutrients in the grain more available to your body, and it won't load you up on refined sugars.
I prepare enough for several days, so I don't have to think about what's for breakfast when I am in a rush to get out of the house on time. One cup of oats makes 6-8 servings, so if you are preparing for a crowd, plan accordingly and you can have breakfast in a snap for a day or a week.
Prepare steps 1 and 2 and store in the fridge until you need it. I usually make enough for a week. Finish step 3 is when you're ready to eat: slice a portion of the prepared oats, heat (or not), garnish, and enjoy! In the summer I eat it cold with almond milk, nuts and fruit, but in the wintertime, it's nice to heat it up a bit, either on the stove with (add a touch of water) or in the microwave. With the touch of a few buttons, you'll leave the instant-oatmeal crowd in the dust.
Step 1: Soaking
1 cup steel-cut oats
1 cup warm water
2 T live-culture yogurt, buttermilk, or other cultured milk product
Combine all in a container twice as big as needed (you'll use it again later for the cooked oats). Cover and let soak overnight, or up to 24 hours.
Step 2: Cooking
1 1/8 cup water
1/2 t kosher or sea salt
soaked oats from step 1
2T ground flaxseed
3oz (about 2/3c) chopped dried apricots
.75 oz (about 1.5T) chopped candied ginger (I like the "uncrystallized" kind that isn't coated in sugar)
1.5oz (about 1/2 c) chopped dates
3 whole cardamom pods
Step 3: Serving
Toasted nuts for garnish
Milk of choice
Remove the cooled oats from the refrigerator. Oats will be thick; slice into servings.
For a serving, remove one slice of oats from container, and place in your serving dish. Microwave until just warm, then add about 1/4 c milk, top with nuts and fresh fruit, if desired. For stovetop, place a slice of oats in a saucepan, add about 1/8c water and combine with oats. Heat on low, transfer to serving dish and garnish as above.