For this whole-grain oatmeal breakfast, you can use either Whole Oat Groats or Steel Cut Oats. Either way, you are getting the whole grain and both are delicious. The only difference is the whole groat is whole as the name implies. Steel-cut oats are cut into thirds. The hull is intact, giving you more nutrients.

Whole grain oatmeal has a wonderful chewy texture. Even when I cook the rolled oats, I always undercook them or even leave them raw sometimes for that chewiness I like. Mushy oatmeal is often served in restaurants. It’s merely been overcooked.

Now, because there is a longer cook time, you can make a big batch of these the night before and refrigerate. Come morning, all you have to do is heat and eat. Also, you will have enough for several servings.

Or, you could put these on the stove to cook and after you are finished getting yourself ready in the morning, they will be done and ready to eat.

Some people complain about the long cook time, but really doing it either of these two ways, makes it very simple. It’s not like you have to stand over the stove to watch it cook. Just be sure your heat is low enough so it doesn’t burn or stick. If you are in another part of the house, be sure to use a timer.


Whole Grain Oatmeal Breakfast


  • 1 cup of oat groats or steel cut oats


  • Into four cups of briskly boiling water, pour in 1 cup of oats, stirring well. Let come to boil again, reduce heat and let simmer for 30 to 40 minutes, stirring occasionally. Do not overcook or it will become mushy. You want a bit of a nutty flavor. This is when it’s best.
  • Serve with your favorite plant-based milk and a little sweetener.
  • It’s also delicious with cranberries and pecans. My friend, Sally, also adds sliced bananas to hers.