- Quick oats, which cook in one minute,. If I want a hot breakfast this is usually what I turn to, but I mainly use them for baking.
- Old fashioned oatmeal that takes five minutes to prepare. In our house, though, its usually not eaten in a bowl, but toasted as the main ingredient in granola.
- Steel cut oats, which have to simmer for 30 minutes before they're ready to eat. Because they take so long they're a rare treat.
EASY OVERNIGHT STEEL CUT OATS (makes 4 servings)
Pour 4 cups water into a medium saucepan. Put the pan on the stove, turn the heat to high, and bring the water to a rapid boil. When the water boils stir in 1 cup steel cut oats and a pinch of salt. Let the oats cook for 1 minute. Turn off the heat, cover, and let the pot sit overnight.Hubby Tony and I were eating at different times, so we nuked our individual servings in the microwave, which worked well. The first day I topped mine with brown sugar and raisins, and the second day mashed a ripe banana into the bowl.
In the morning reheat the oats. Stir in your favorite toppings, then eat.
Five years ago today: New Thing #167--Quilt It
I have made the steel cut oats in a mini-sized crockpot overnight. I used oats, water, a tiny bit of salt, cinnamon, and a cut-up granny smith apple. It was really really good, but a pain to clean up. Those crock-pot liners would work, except that they seem to be sized for the big 5-6 quart ones not the mini 1-quart that I tried. I may have to try the trick of pre-cooking the night before.
ReplyDeleteWe eat a lot of oatmeal in our house, so we buy the super-giant boxes of 1-minute oats from Sams Club. They toast fine for granola :)
Also, when baking with oatmeal (for muffins or pancakes usually), I mix the oats with the milk/liquid ingredients first and give it an extra couple of minutes to soak. Then when you bake, the oats have less of a noticeable texture. Unless, of course, you are aiming for oat texture (then, toast the oats first before cooking) :)
I do NOT like cleaning up oatmeal pans, but this one wasn't bad at all :-)
Deleteinteresting recipe Kathy, will have to try that sometime.
ReplyDeleteIf I remember correctly, you didn't care for my savory oatmeal recipe. Hope this one is more to your liking ;-)
DeleteAt most of the B&Bs we stayed at in Scotland, they made their oats the overnight way. And overnight or cooked in the morning, they were always steel cut. Anything else was blasphemy.
ReplyDeleteThose Scots know their way around a kitchen, don't they?
DeleteSounds yummy! The best part about oatmeal is how versatile the additions can be!
ReplyDeleteI Agree!
ReplyDeleteWow! I had not thought of doing steel cut oats that way. Great! :) I like sugar and cinnamon on mine! Yummmm...however, in 100+ degree heat, my oatmeal has been back burnered. :)
ReplyDeleteFor some reason I don't mind eating hot cereal in the summer. (Maybe it's because it goes so well with my mug of hot coffee.)
DeleteWe always eat the Old Fashioned oatmeal. We tried the steel cut but thought they were too tough. I see now that soaking them longer could help. Thank you.
ReplyDelete