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.
Overnight –
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.
Enjoy!
Note –
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.