I like to use my workhorse 5-quart KitchenAid mixer, but this isn’t a difficult dough, and can be mixed in a bowl and then kneaded by hand. For the mixer version: put water, eggs,
I call this insurance: if I’ve got this crust waiting in my refrigerator, I can turn out a meal no matter how rushed, tired, or cranky I feel. Let’s start with the crust!
Since leftover steel-cut oats only improve with a few days storage, I always make a large batch. Leftover oatmeal can be refrigerated for up to a week. Some folks like to portion it out into glass jars for ready-to-grab breakfasts.
A note on the recipe source: These muffins with dried cherries are adapted from Tyler Florence’s Real Kitchen by (of course) Tyler Florence. He includes poppy seeds, which I omitted because they get stuck between my teeth.
Mix oatmeal, milk, egg, and melted butter, stirring well. Mix all the dry ingredients together, then add them into the oatmeal mixture until no streaks of flour show. Add in any fruit,
Preheat oven to 350˚F, and put racks in upper and lower thirds of the oven.
Put cheese, flour, butter, salt, and Aleppo pepper in a food processor. Pulse until the mixture resembles coarse meal. Add milk, and pulse until dough forms a ball.