Faster Steel-Cut Oatmeal | Breakfast or Brunch

JD

October 07, 2019

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breakfast, brunch, oat recipe

Oatmeal can be so much better than the gluey, artificially flavored packets of the instant stuff that have given this nourishing breakfast a bad name. Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but the 40-minute cooking time doesn’t exactly make it a quick and convenient option. We were able to decrease the day-of active cooking time to only 10 minutes by stirring steel-cut oats into boiling water the night before. This enabled the grains to hydrate and soften overnight. In the morning, we added more water and simmered the mixture for 4 to 6 minutes, until it was thick and creamy. A brief resting period off the heat ensured the perfect consistency. The oatmeal will continue to thicken as it cools; if you prefer a looser consistency, thin the oatmeal with more boiling water. Customize your oatmeal with toppings such as brown sugar, toasted nuts, maple syrup, or dried fruit, or try the variations.

Serves: 4
Total Time: 15 minutes (plus overnight soaking)

Ingredients

4 cups water
1 cup steel-cut oats
¼ teaspoon salt

Cooking Procedure

1. Bring 3 cups water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.
2. Stir remaining 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir and serve.

Apple-Cinnamon Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute ½ cup apple cider and ½ cup whole milk for water in step 2. Stir ½ cup peeled, grated sweet apple, 2 tablespoons packed dark brown sugar, and ½ teaspoon ground cinnamon into oatmeal with cider and milk. Sprinkle each serving with 2 tablespoons coarsely chopped toasted walnuts.

Banana-Coconut Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute 1 cup canned coconut milk for water in step 2. Stir ½ cup toasted shredded coconut, 2 diced bananas, and ½ teaspoon vanilla extract into oatmeal before serving.

Carrot-Spice Steel-Cut Oatmeal - Cooking Variation

Increase salt to ¾ teaspoon. Substitute ½ cup carrot juice and ½ cup whole milk for water in step 2. Stir ½ cup finely grated carrot, ¼ cup packed dark brown sugar, ⅓ cup dried currants, and ½ teaspoon ground cinnamon into oatmeal with carrot juice and milk. Sprinkle each serving with 2 tablespoons coarsely chopped toasted pecans.

Cranberry-Orange Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute ½ cup orange juice and ½ cup whole milk for water in step 2. Stir ½ cup dried cranberries, 3 tablespoons packed dark brown sugar, and ⅛ teaspoon ground cardamom into oatmeal with orange juice and milk. Sprinkle each serving with 2 tablespoons toasted sliced almonds.

KNOW YOUR OATS - Chef's Quick Tips

We found that only steel-cut oats (also known as Scottish or Irish oats) worked for our ideal bowl of breakfast oatmeal, but rolled oats are our top choice for baking recipes. And they are only two of the many oat products you’re likely to see at the supermarket.

Groats

Whole oats that have been hulled and cleaned. They are the least

processed oat product, but we find them too coarse for oatmeal.

Steel-Cut Oats

Groats cut crosswise into coarse bits. We strongly prefer them in oatmeal; they cook up creamy yet chewy with rich, nutty flavor.

Rolled Oats

Groats steamed and pressed into flat flakes, also known as old-fashioned oats. They cook faster than steel-cut but make for a gummy, lackluster bowl of oatmeal. These are our go-to for baking. Quick oats and instant oats are also rolled; quick oats are rolled extra-thin and instant oats are precooked. We don’t like quick oats or instant oats for cereal or baking.