steel cut magic
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I have a serious new craving for steel cut oatmeal. I’m going to blame Jamba Juice for this one… since a hot cup of oatmeal with my cold smoothie on a chilly day seems like the perfect way to round out my tummy temperature to a perfect 98.6 degrees. My cravings quickly became overwhelming though, consuming my thoughts at breakfast and lunch… and I figured I’d need to invest in some oats of my own to make my habit a bit more consumer friendly.
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So… I bought a giant bag of Bob’s Red Mill steel cut oats from Costco along with some Vanilla soy milk… and I’m hoping someone out there has some great tips on how to best prepare it. I know that the “best way” involves about 30 minutes of time… but if anyone has any slow cooker tips or rice cooker methods, I’m all for hearing them! I’ve got 2 weeks of “working from home” time to perfect my methods, so I’m willing to try just about anything!
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Michelle
EP
Julie
Maya
Amanda
Aubrey @ My Simpl...
Janet
I make all my oatmeal on Sunday evening if I am home, put it in little microwaveable containers, and then just reheat it in the microwave each morning.
My favorite method:
Boil 4.5 cups of water. Once boiling, add in 1 cup of steel cut oats. Reduce heat to low and simmer for 30 minutes or until preferred texture is acquired (I usually let mine go 40 minutes). Stir in 1/4 cup brown sugar, 15 ounces pumpkin puree, and 2 teaspoons pumpkin pie spice. Stir well. Then just spoon into your containers (I can get 6 servings out of this) and refrigerate for up to a week!
Julie – Somehow I just KNEW you would have the absolutely perfect answer.
As always, you’re a cooking savior! THIS IS PERFECT!
I have used this recipe. I eat steel cut oats before long races and so I’ll make a ton of this and freeze it in little baggies. It’s not super fresh out of the freezer, but microwave it an add in some milk and brown sugar and it does the job.
Prep Time: 5 minutes
Cook Time: 8 hours
Ingredients:
* 1 1/2 cups steel cut oats
* 1/4 cup dried cranberries
* 1 teaspoon cinnamon
* 2 tablespoons maple syrup, plus more to serve
* 2 tablespoons brown sugar, plus more if needed
* 1 teaspoon vanilla extract
* Pinch salt
* 6 cups water
* Toppings: milk, toasted nuts, wheat germ, flax seed, etc.
Preparation:
1. In the crock of a small or medium slow cooker (such as a 2- or 4-quart size), combine the steel cut oats, dried cranberries, cinnamon, maple syrup, brown sugar, vanilla extract, salt and water. Stir to combine. Cover and set the slow cooker on “low.”
2. Cook for 7 to 9 hours, until mixture is creamy and the steel cut oats are soft. Stir the mixture to incorporate any excess liquid into the oats, and add more brown sugar or maple syrup if the oats are not sweet enough. Serve hot and top with milk, additional maple syrup, chopped nuts or wheat germ.
This recipe for Slow Cooker Steel Cut Oats serves 4 to 5 people.
I’m a big fan of making steel cut oats in our rice cooker (thanks gramma!). We’ve got a crazy programable one with a “porridge” setting, but any ol’ rice cooker should do, just follow the directions on the carton for how much oats/water to add and go. You can even put an inexpensive rice cooker on a timer switch and have your breakfast waiting for you in the morning! It comes out kinda thick/dryer than I like in the rice cooker, but loosens up perfectly with a splash of milk and your favorite toppings (I’m a honey and bananas girl, the dude likes raisins and brown sugar)
We don’t have a porridge setting, but I still might want to try this out one day! Thanks so much for the tips!
I’ve used the rice cooker method before, but honestly, I have to admit in my current state I totally pay for the convenience factor.
I get the frozen single serve portions from Trader Joe’s, pop one into my lunchbag in a little container, and nuke it in the microwave when I get to work for a quick after-breakfast snack at my desk. I keep the brown sugar in my file drawer with the rest of my, uh, files (aka snacks!)
Ugh… if only TJ’s was still close and easy to stock up at! I’ll have to grab some for work one day…
I just tried this recipe! Yummy! Can’t wait for breakfast.