Cooking Perfect Steel-Cut Oats
On cold mornings I crave a hot breakfast, but I don’t always want to spend time cooking. Steel-cut oats make the perfect breakfast and can be fast and easy if made ahead in batches and reheated.
Cooking perfect steel-cut oats requires them to be slow cooked in a saucepan. The have a nutty flavor that makes them a nice change from regular rolled oats. They are delicious with a splash of coconut milk and topped with your favorite nuts and fruit. My favorites are walnuts and blueberries or apples and pecans with a bit of brown sugar. There’s a slew of combinations to try: banana, cinnamon, sugar; dried apricots, pecans and honey; get crazy with your favorites.
If you don’t look forward to cooking in the mornings, make the batch below and refrigerate. You’ll have a week to use it up. Add a bit more milk, since it will get a little more solid in the fridge, and microwave for about a minute to a minute and a half. Personally, I like it better the next day.
Perfect Steel-Cut Oats
3 cups water
1 cup steel-cut oats
pinch of salt
- Bring water to a boil over high heat in a two-quart saucepan. Use more water if you want a creamier oatmeal.
- Add salt
- Add oats, stirring as you add.
- Bring to a rolling boil, without letting it bubble over the sides of the pan.
- Reduce heat to low and simmer.
- Allow to simmer for 20 minutes, stirring occasionally and thoroughly.
- Cook longer if you want a thicker oatmeal.
- Serve immediately, topped with your favorite toppings or just a splash of coconut milk and some honey or sugar.
- Refrigerate the rest of the batch in an airtight container for up to a week.
- For easier morning routine, separate into single servings before refrigerating.
As always, happy cooking,