Steel-Cut Oatmeal
Perfect Steel-Cut Oatmeal, Thomas Joseph
Section titled “Perfect Steel-Cut Oatmeal, Thomas Joseph”Description
Section titled “Description”By soaking the oats overnight, you reduce the active cooking time from 25 minutes down to about 10 minutes, resulting in a creamy texture that isn’t gluey or gloppy. A little patience the night before makes for a much better morning.
Ingredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| steel-cut oats | 160g (1 cup) |
| fresh water (or milk for a richer result) | 710–950ml (3–4 cups; use 4 for extra creamy) |
| salt | ~1g (pinch) |
| cinnamon, nutmeg, or ground ginger (optional) | to taste |
| maple syrup, brown sugar, or berries (optional topping) | to taste |
| Items |
|---|
| bowl (for soaking) |
| medium saucepan or pot |
| colander or strainer |
| wooden spoon or spatula |
Recipe
Section titled “Recipe”-
Soak overnight: Place oats in a bowl and cover with water about an inch above the oats. Soak for at least 8 hours and up to 24 hours.
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Drain: When ready to cook, drain and discard the soaking water.
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Bring to a boil: Transfer the soaked oats to a pot with 3–4 cups of fresh water or milk and bring to a boil.
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Season and simmer: Once boiling, reduce heat to a simmer. Add the salt and any warm spices at this stage.
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Cook: Simmer for about 10 minutes, stirring occasionally, until thick and creamy with a slight toothy texture.
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Serve: Top with your choice of sweetener and fresh fruit and serve warm.