Steel cut oatmeal sounds like a good idea until you realize you don't have 40 extra minutes to watch oats boil in the morning. Food & Wine to the rescue, with their "Overnight Oatmeal" recipe that ran in the December 2008 issue. Against all odds, Susan and I managed to follow the recipe late on NYE, and enjoyed the delicious (and quick!) results the next morning.
Overnight Steel-Cut Oatmeal
makes 6 servings
1 ½ cups steel-cut oats
6 cups water
½ teaspoon sea salt
makes 6 servings
1 ½ cups steel-cut oats
6 cups water
½ teaspoon sea salt
For serving: dried fruit, agave nectar or maple syrup, toasted nuts, almond milk
1. Boil the oats, water and salt for 1 minute in a large saucepan. Cover and let stand overnight at room temperature.
2. The next morning, uncover the pan and place on stovetop, medium heat. Stir the oats with a wooden spoon as you warm and cook them for about 10 minutes. Top with your choice of dried fruit, nuts, natural sweeteners and milk of choice. Enjoy!
Kitchen Coach Tips
- Cooked oatmeal keeps wonderfully in the fridge for up to a week. Store leftovers in glass or ceramic serving bowls that can go in the microwave for added convenience. (I try to minimize microwaving in plastic containers.)
- Add seasonings to the cooking water for variety. Try a teaspoon of ground coriander, cardamom or cinnamon.
6 comments:
I use the same proportions and then cook at 50% in the microwave for 22 minutes. Then I mix blueberries and slices bananas in with it. Maybe a little honey sometimes but not really needed. Outstanding!
Just to make the point this way I do not have to do the overnight bit. Just do it all in the morning. About the only thing I use the microwave for except to reheat some things once in a while.
McCann's makes a "Quick Cook" Steel cut oat. Ready in about 10 minutes as well. I ignore the directions on the package though. Toast the oats in butter and then add the water and cook for about 5 minutes and let rest for about 2.
The oats around the bowl don't look like steel cut, though.
ok, ok! I cheated with the original photo and nestled the bowl of steel cut oats in a pile of regular (gasp!) oats. I've replaced the header with a photo of regular oats and steel cut oats so people can see the difference. What most people consider regular oats are rolled oats and the steel cut are cut oat groats, that look like the bottom of the photo.
Stuart, the butter toasting sounds like a fabulous idea! No reason why things like oatmeal (and veggies, for that matter) need to be plain and boring. Excellent. I will do it next time.
Cooks Illustrated recommends the butter toasting for regular steel-cut oats (both same day and overnight techniques). I use it and am happy with the results.
They also suggest adding the salt just towards the end--there was some technical reason. And even the shape of the stirring spoon made a difference!
I'm all about the butterfat, so I add some heavy cream at the end, too.
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