I’m on the quest to discover the best way to make steel cut oats. So far, I’ve tried the slow-cooker method.
Steel-cut oats are less processed that oatmeal, which has been rolled out. However, the extra nutrition has a tradeoff in that it takes like 15-20 minutes on the stove with constant stirring.
I bought a bag and have decided to experiment with the best way for me. I first tried the slow cooker method. I put a cup of steel-cut oats in the crock pot, added 4 C of water, stirred, and set the timer for 4 hours on low, then keep warm. Around 5 hours into it I woke up during the night so I decided to check on them. They were very mushy and starting to cake on the side. So I unplugged it and let them cool down gradually.
A few hours later I reheated a portion in the microwave, adding a splash of raw cream and cinnamon. It seemed way more mealy than oatmeal, although I usually slightly undercook my oatmeal because I like a bit of chew to them. Needless to say, although it was pretty easy, I think the slow cooker might cook them *too* much. Of course, maybe I should try less water.
Hmmm, I’ll try another batch and post back soon!
This post shared with Hearth & Soul , Kitchen Tip Tuesday and Things I Love Thursday
I’ve been trying to figure this out too. I’m going to try to make this baked oatmeal today: http://nourishedkitchen.com/baked-oatmeal/
Very good tips on Steel Cut Oats. Thank you for sharing and you have a great week!
Okay, I realize some people may not like this, but I just use the microwave. I used to take a bowl of them for lunch, dry with some raisins, cinnamon, and sweetener. At work I would add some water and nuke them for like 4 minutes (I can’t remember how long). I might have to try them again soon and tell you the specifics on the water and time.
ha ha! I’m not anti-microwave, I just don’t use it much. The main reason I was trying to make some ahead of time is I don’t have 30 minutes in the morning to stand around the stove.
I looove making steel cut oats! After experimenting, I found the best way to do them was very slowly – overnight! It’s a perfect way to wake up and have delicious, creamy oatmeal ready.
Here’s my post on this from just about a year ago.
http://duckandcake.blogspot.com/2010/01/blog-worthy-oatmeal.html
Enjoy!
Hi Wendy! I emailed you my suggestions for cooking the oats. I really think that soaking them over night and then keeping an eye on them while they cook is much better especially if you want them a certain texture. It does take a bit of getting used to using the steel cut versus the rolled, but really, if you are soaking your rolled oats there is nothing saying you cant use them if you like them! Thanks so much for sharing with us on the hearth and soul hop this week and happy new year! Alex
Thanks Alex, I did get your email. I will try all the various methods I’m collecting and report back 🙂
I use my rice cooker to make steel cut oats. I don’t think it would work with one of the one-button on/off types, but since we eat a ton of rice I sprung for a more expensive one with different settings.
1 cut of oats + 3 cups of water on the “porridge”setting and I’ve got oats in about 40 minutes… no need to stir or touch anything until it beeps.
Jessica
Oooh, great idea. I guess I know what’s on my Christmas list for next year!
Let me chime in too about soaking them over night. I eat steel cut oats every week day morning. Soak 1/4 c oats in water over night. In the morning I drain them, add 1 cup water, a pinch of salt, bring to a boil, cover, turn down to a simmer. Then I take my dog for a 20-minute walk (you could also use this time to shower, dress, etc.). Done! Best breakfast ever, no stirring.
Ok so my turn!
boil them in a pot, 1 cup of oats to 3 cups of water. Boil until rolling, then turn heat down and simmer for 30 minutes. I then take them and drain in a culender, you can use them just like rice, add cheese, broccoli, or even add some salsa and make a Mexican medilly, they are not just for breakfast. Delicious!