It’s breakfast, and if you’re like a lot of moms out there you reach for “instant” or “quick cook” oatmeal to get the job done faster. Maybe you’ve even wondered why anyone would take the time to prepare steel-cut oats the old fashioned way, especially in the chaos of the morning – with mouths to feed, buses to catch and lunches to pack. But there’s a good reason why.
Steel-cut oats are made from whole oat groats, and they bring the nutty flavor and the nutrition. They may take longer to cook than their classic rolled oat cousin, but we think it’s worth every minute. You can even make them the night before and enjoy them in the morning.
Serves: 4 to 6
3 to 4 cups water, depending on how you like your oatmeal (or a mix of water and milk)
1 cup steel-cut oats
1/8 teaspoon salt
- Bring 3 cups of water to a boil for firmer oatmeal, or 4 cups of water for creamier. Pour water into a 2-quart saucepan and bring to a boil over high heat
- Add the oats and salt. Stir
- Bring the water back to a rolling boil
Tip: Be careful bringing the mixture back to a boil, so that it doesn’t foam up and spill out of the pan.
- Once you’ve reached a boil, reduce the heat and bring the oats to a simmer. The goal is to keep the oats at barely a simmer. You’ll notice steam coming off the water and slight bubbling every few seconds
- Simmer for 20 to 30 minutes. Stir occasionally. You are the judge here: Cook the oats to your desired tenderness and or as creamy as you like. (Cook your oatmeal longer for thicker result)
- You’re ready, so serve up your delicious oats. Let the rest cool and refrigerate in an airtight container for tomorrow (and the next day).
The best part of making steel-cut oats? They’re ready to eat for up to a week! Unlike other oatmeal counterparts, steel-cut oatmeal gets better with age and it’s delicious when reheated the next day.
Tip: Oats do thicken in the refrigerator, so you will be cutting off a “slice” of the oats to reheat. Try adding a little milk or water when you’re reheating for a creamier texture.
All about the Mix-ins
Plain oatmeal may not sound that appealing to your little ones (or to you!). We get it.
The good news: You can reinvent your oatmeal breakfast every single day. Think savory, think sweet.
Here are a few oatmeal mix-in combinations to get you started:
The go-to: Sliced bananas and brown sugar
Go Nuts: An assortment of walnuts, cashews, pecans and almonds, with a spoonful of maple syrup
Fruit and Nut: Pistachios and dried cranberries, with a dollop of honey
So make a big pot of the steel-cut goodness – and serve it up all week long!
Share your go-to oatmeal mix in below!