Maybe I’m the only one who has ever had a problem with Steel Cut Oats, but for most of my adult life, I could not cook them correctly. They would boil over, leaving a mucky gluey mess on the stove, or the water would dry out and I would have an indestructible steel cut brick in my pan.
A few years ago, I finally figured it out, and it is so easy. So, if you want a better bowl of oats, but have never mastered how to prepare steel cut. Here are two very simple methods.
Boil and set –
Start with 3 cups cold water and 1 cup Steel Cut Oats in a medium sized saucepan, uncovered. Bring the water to a rolling boil for a minute or so. Turn the heat off (if you are using electric stove, move the pan to a cool spot).
Now cover the pan and leave it sit for 30 minutes. Uncover, stir a bit and voila!
If you like, you and warm the cereal over a low heat for a couple of minutes, but it is probably still hot enough.
Start with 3 cups cold water and 1 cup Steel Cut Oats in a medium sized saucepan, covered. Leave the saucepan sitting out on the counter overnight. In the morning, heat the oats over a low flame for a few minutes.
The oats are ready to eat from soaking overnight. You are just heating them to desired temperature.
Serve With –
In our house we add diced apple, frozen blueberries, chopped walnuts, cinnamon, cayenne, brown sugar, almond milk, greek yogurt, or, whatever.
Steel cut oats can be expensive. even Bob’s Red Mill Oats are about $3 per pound. I buy oats from the bulk section of the market, and they are under $1.50 per pound.