Making Steel-Cut Oats

Am I insulting your intelligence by doing a post on making oatmeal? I hope not. As someone whose cooking expertise was limited to Pasta-roni until I was in my late 20s, I don’t make any assumptions on what people know how and do not know how to make. Also, I think sometimes it’s good to discuss the basics.

Making oatmeal is about as basic as it gets. The point is that: 1. oatmeal is an excellent breakfast food, 2. you can make it ahead of time and just re-heat and serve, and 3. it’s a wonderful option to traditional breakfast boxed cereals that are heavily processed and contain all kinds of ingredients you don’t want in your lovely, pristine body.

I use steel-cut oats and I buy them in the bulk bin at my natural foods store:

One cup uncooked will result in about 4 large servings. Begin by boiling 4 cups of water:

After water begins to boil, slowly pour in your oats and stir:

Reduce heat to low and simmer uncovered for 30 minutes until oats have thickened. At the very end of cooking, I like to add a tablespoon of ground flaxmeal and a teaspoon or two of ground cinnamon:

Stir it all together and you’ve got it made (no pun intended):

At this point, you can either eat it or stick it in the fridge for later. When re-heating, pour some frozen berries into a bowl, add the chilled oats on top and microwave for 2 minutes. I like to add a dollop of almond butter or some chopped nuts on top for extra texture and oomph to keep me full.

There’s still a few more hours to enter the Color Me Vegan cookbook giveaway! I’ll announce the winner tomorrow. Good luck!

Comments

  1. Robyn :) says

    I am more of an instant oatmeal person (I like it plain, though, sweetened with agave syrup or honey and fruit added), but if I can make these steel cut ones up ahead of time and refrigerate then that is equally convenient :) Especially reheating it with frozen fruit!

    Will this make a thick oatmeal? I like my oatmeal thick, not soupy.

  2. says

    Want a steel cut trick? I put the steel cut oats in some hot water the night before to the cooking ratio that I would use. Then the next morning, dump the soaked oats with the liquid into the pot and you can cut the cook time down to about 10 minutes!

    • Ileen says

      I boil the water in a pan, add the steel-cut oats, cover, turn the burner off and let stand until morning. Add seasoning or sweetener and heat–no “cooking” and stirring.

      • says

        Sounds like a great way to save energy! Unfortunately, my extensive food safety training would keep me from letting food sit in the “danger zone” for more than 4 hours. I’m sure it’s safe but I probably couldn’t live with myself if I got sick from doing it that way. Thanks for the comment though! :)

  3. says

    Oh how I love oats, I think I could eat them for all meals of the day :) And now I’m lovin chia seeds in them. Another thing I do is buy the little Gerber (baby food) dehydrated food pieces and add them to my oatmeal. Delish!

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  1. [...] at the very beginning stages of this endeavor. For months now, I’ve been alternating cooked steel-cut oats with a green smoothie for breakfast. Since I’m such a creature of habit, I have no problem [...]

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