When it comes to oatmeal, nothing beats steel cut oats. Nuttier, chewy and oh so much better than the rolled or instant oats. But, they take so much longer to cook that they have been relegated to a weekend breakfast. When I first made steel cut oatmeal, I spent 25 minutes in the kitchen stirring; yes, everything taste better with effort, but it was not how I want to spend the morning making breakfast.
Thank goodness for the discovery of cooking it overnight and finishing it in the morning.
1. Boil 2 cups of water and pour in ½ cup steel cut oats (if I am making about 4 servings, 4 cups water to 1 cup oats).
2. Add a few pinch of salt.
3. Stir for a few minutes until the liquid thickens up, and then remove it from the heat.
4. Cover and let it sit overnight so the oats will absorb the liquid.
5. In the morning, heat the oatmeal over medium heat to reheat and allow the oats to absorb any excess liquid.
6. Drizzle with a bit of maple syrup or honey, sprinkle some brown sugar, add some fruit and/or berries and you have a yummy breakfast. 🙂