If I’m being perfectly honest with you all, it’s that Steel Cut Oats took a little time to grow on me. My inner-child will always have a passionate love for packets of Quaker Strawberries & Cream oatmeal. The first few times that I prepared steel cut oats, they were very well received by my husband, who incidentally loves just about anything breakfast or cereal-related, especially when it comes to hot cereal. My first reaction to steel cut oats was that it was a bit more chewy and sort of mushy than the regular oats that I was accustomed to. I tried many, many methods…Crock pot, overnight uncooked, low and slow like risotto, etc. I wasn’t thrilled with the texture of any of the preparations. This weekend, we finally hit the jackpot. I was feeling inspired to give it another go because it was a very chilly weekend up north at our cabin, and I just love cooking things in my new Le Creuset. Finally, we had a super simple method for preparing steel cut oats that pleased both of us. Plus, they reheat wonderfully. One recipe will feed two people for several days.
The trick that I have found that makes all the difference in the world is to toast the oats in a little bit of butter in the bottom of the pot before adding the water. I always do this when I’m making risotto, so it only makes sense to try it this way. I think it adds a little bit of a toasty flavor, and it also seemed to help maintain a bit of texture instead of turning to mush.
The hardest part about making Overnight Steel Cut Oatmeal is deciding what goodies you want to add when you serve it. My current favorite is a little brown sugar, coconut flakes, and sliced banana. In the summer time however, nothing beats Michigan blueberries on top of a piping hot bowl of oatmeal. Have fun with it, and make a big pot the next time you have overnight guests and don’t want to be chained to the stove all morning making breakfast.