Clementines with steel cut oats, toasted pecans, brown sugar and plain Greek-style yogurt. I had this great idea where I was going to broil clementine slices with brown sugar, and eat them on top of oatmeal. They came out beautifully. Only problem, they tasted awful.
So, here we are with a simpler and very reliable version: chopped. This is good, and a nice alternative to the frozen berries and raisins that I have been eating on my oatmeal for the past couple of months.
I like the steel cut oats, but they do take a while to prepare. But they keep well in the fridge and are great reheated, so I have been making a bigger batch (three servings) and enjoying them throughout the week for a quick and warm breakfast, or savory with parmesan cheese, olive oil, and cracked pepper.