I was actually never a fan of oatmeal. It’s a texture thing, I just didn’t like how mushy it was. Then I discovered steel cut oats and fell in love. They reminded me of a favorite childhood breakfast treat I had eaten. I would warm up leftover white rice and eat it with milk, cinnamon, sugar and butter. The steel cut oats reminded me of that texture and I loved them. Once my kids tried it, they preferred this type of oatmeal too.
The problem was that steel cut oats take 30 to 40 minutes to cook instead of the 5 minutes it takes regular oatmeal. This was a problem on busy mornings. I do get up in enough time, I just don’t want to have to keep checking to see if the water is boiling, then checking the oats to make sure they are not boiling over and so on. So finding this cooking method on one of my favorite blogs was life changing and really made my life so much easier. I love when a cooking method or recipe can do this! Honestly, I wish I had known about this sooner. So right away I wanted to pass it on. With a couple minutes of prep the night before, you will have perfectly cooked steel cut oats in the morning and all you have to do is quickly reheat. Later this week, look for a post on a delicious oatmeal topping that I have been loving– it goes perfectly with these easy steel cut oats!
- 4 Cups of Water
- 1 Cup of Steel Cut Oats
- 1/4 tsp salt
- In a large saucepan bring the 4 cups of water to a boil (you want a large enough pan so that when you add the oats it doesn't boil over)
- Stir in oats and salt and continue to boil for 1 minute. Watch closely here as you may have to stir and adjust the heat so it doesn't boil over.
- Remove from heat and place a tight fitting lid on the pan and allow to sit overnight or 8-12 hours.
- In the morning, just stir and reheat. Add sweeteners or desired toppings!
- Refrigerate any leftovers.