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Steel Cut Oats

Steel Cut Oats

Creamy and nutty, there’s nothing quite like a steaming bowl of steel cut oats to warm you right down to your toes on a cold winter morning!

My Mom often made hot cereal for breakfast and oats were frequently on her table. Oatmeal is often more commonly known in the form of rolled oats. They’re quick to cook and perfect for baking. But steel cut oats offer a toasted nuttiness that is really quite delicious and well worth the extra time. Steel cut oats – sometimes referred to as Irish oats – start from oat groats. Groats are oat kernels with the husk removed. Those oat groats are cut into small pieces using a steel blade, hence their name.

But even with the husk removed the oats are still left with a tough exterior, one that you have to get past to find the magic inside. And there’s one sure way to get there – soak! Much like our favorite method for cooking grits, soaking softens the hard grain and creates a path to the ultimate in creaminess.

The process is simple. Let the oats soak overnight in water. Then as with grits, cook them in milk and a touch of kosher salt to bring out their flavor. Adding a bit of maple syrup while they cook brings a light sweetness to the oats.

I’ve tried a variety of ways to cook steel cut oats. I’ve cooked them in a slowcooker, and followed the conventional directions on the package. But to get to the luscious texture this is my preference.

And though this method requires a bit of preplanning steel cut oats actually reheat to perfection.

So you can make a large batch ahead of time and you have breakfast for a day or two or three! Top with a spoonful of yogurt, applesauce, a tad more maple syrup, toasted pecans or fresh blueberries. Hearty and wholesome!

Steel Cut Oats

1 cup steel cut oats

Water for soaking the oats

4 cups milk

1/8 teaspoon kosher salt

3 tablespoons maple syrup, plus additional for serving

Place the oats in a medium saucepan and cover with about 3 to 4 inches of water. Cover the pan and let the oats soak overnight.

Before cooking, drain the water off the oats.

Add the kosher salt and the maple syrup. Pour the milk into the pan with the oats.

Cook the oats over medium heat until the milk has been absorbed and the oats are very tender, about 45 minutes to one hour. Stir occasionally and as the oats begin to thicken, stir more frequently.

Serve with yogurt, applesauce, additional maple syrup, toasted pecans or your favorite fresh fruit.

Refrigerate any leftover oats. To reheat add some additional milk and warm over medium heat.

Makes 4 to 6 servings.

Steel Cut Oats, courtesy of Preserving Good Stock

January 4, 2019
: Makes 4 to 6 servings.

This method requires a bit of preplanning but they are so worth it. Plus steel cut oats actually reheat to perfection. So you can make a large batch ahead of time and let it carry you through a breakfast or two or three!

By:

Ingredients
  • 1 cup steel cut oats
  • Water for soaking the oats
  • 4 cups milk
  • 1/8 teaspoon kosher salt
  • 3 tablespoons maple syrup, plus additional for serving
Directions
  • Step 1 Place the oats in a medium saucepan and cover with about 3 to 4 inches of water. Cover the pan and let the oats soak overnight.
  • Step 2 Before cooking, drain the water off the oats.
  • Step 3 Pour the milk into the pan with the oats. Add the kosher salt and the maple syrup.
  • Step 4 Cook the oats over medium heat until the milk has been absorbed and the oats are very tender, about 45 minutes to one hour. Stir occasionally as the oats begin to thicken.
  • Step 5 Serve with yogurt, applesauce, additional maple syrup, toasted pecans or your favorite fresh fruit. Refrigerate any leftover oats. To reheat add some additional milk and warm over medium heat.


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