Steel-cut oatmeal
Rolled oats never did it for me; I just couldn't get past the mushy texture and bland flavor. I thought I'd never be an oatmeal lover, until I discovered steel-cut oatmeal.
Unlike the flat-pressed oats that cook quickly, steel-cut oats take longer to cook, but are so worth it. They cook up as little kernels of chewy deliciousness in a creamy background. You can add whatever toppings you want!
Unlike the flat-pressed oats that cook quickly, steel-cut oats take longer to cook, but are so worth it. They cook up as little kernels of chewy deliciousness in a creamy background. You can add whatever toppings you want!
Stovetop:
Bring 3 cups of water and 1/4 tsp salt to a boil. Add 1 cup of steel-cut oats, reduce heat to low, cover and simmer 20-30 minutes.
Quick prep method:
The night before, bring 3 cups of water to a boil in a medium saucepan. Remove from heat, stir in 1/4 tsp salt and 1 cup steel-cut oats. Cover and let sit overnight. The next morning, stir in 1 cup of water and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still chewy, 4 to 6 minutes. Remove pan from heat and let stand 5 minutes.
Slow Cooker method:
Add 8 cups water, 2 cups steel-cut oats and 1/2 tsp fine sea salt in the slow cooker. Cook on low for 7 to 8 hours (or overnight) until creamy.
Rice cooker method:
Add 1/2 cup steel cut oats, 2 cups water and a big pinch of salt to the rice cooker. Cook on the porridge setting.
Instant Pot method:
Add a generous pat of butter to the Instant Pot and turn on to saute. Melt the butter, then add 1 1/2 cups steel cut oats and cook, stirring, until nutty and lightly browned, about 3 minutes. Add a few pinches of salt and 5 cups of water.
Close the lid and cook with high pressure for 10 minutes. Natural release for 5 minutes, then quick release. Let stand for 10 minutes, then open up the lid and stir the oats. Let stand to continue thickening.
Topping ideas!
Bring 3 cups of water and 1/4 tsp salt to a boil. Add 1 cup of steel-cut oats, reduce heat to low, cover and simmer 20-30 minutes.
Quick prep method:
The night before, bring 3 cups of water to a boil in a medium saucepan. Remove from heat, stir in 1/4 tsp salt and 1 cup steel-cut oats. Cover and let sit overnight. The next morning, stir in 1 cup of water and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still chewy, 4 to 6 minutes. Remove pan from heat and let stand 5 minutes.
Slow Cooker method:
Add 8 cups water, 2 cups steel-cut oats and 1/2 tsp fine sea salt in the slow cooker. Cook on low for 7 to 8 hours (or overnight) until creamy.
- You can add apples (2-3, chopped), brown sugar (1/4 cup), cinnamon (1 tbsp) and/or replace 2 cups of the water with milk before you cook it.
Rice cooker method:
Add 1/2 cup steel cut oats, 2 cups water and a big pinch of salt to the rice cooker. Cook on the porridge setting.
- This method might need some trial and error to figure out the best method for your rice cook; try varying the amount of water and settings used.
Instant Pot method:
Add a generous pat of butter to the Instant Pot and turn on to saute. Melt the butter, then add 1 1/2 cups steel cut oats and cook, stirring, until nutty and lightly browned, about 3 minutes. Add a few pinches of salt and 5 cups of water.
Close the lid and cook with high pressure for 10 minutes. Natural release for 5 minutes, then quick release. Let stand for 10 minutes, then open up the lid and stir the oats. Let stand to continue thickening.
Topping ideas!
- brown sugar and maple syrup
- apples and cinnamon
- raisins, craisins
- fresh berries
- carrot spice
- peanut, honey and banana
Steel-cut oatmeal keeps well in the fridge, so you can cook up a large batch and have some every morning for breakfast.
- reheat for 45 seconds to 1 minute in the microwave, then stir.