Wednesday, May 19, 2010

Steel Cut Oats

This morning, my son and I tried steel cut oats. We have been hearing great things about Steel Cut Oats for several years now but just hadn't ventured to try them.

Last night - a quick run to the grocery to pick up a few essentials. You know avocados, cucumber and eggs. Our farmer sold 27 dozen eggs yesterday. Sold out at 1:45pm and I got there at 2:30pm or I would be enjoying some fresh farm brown eggs.

Anyway, I bought Steel Cut Oats. I thought it was about time we gave them a try! My 2 1/2 year old son LOVED them and so did I.

Here is what I did!!!

The Directions:

For one serving: 1 1/2 cups water and 1/4 cup oats
For four servings or more: Use 1 cup of water per 1/4 cup oats for each serving (i.e. 4 cups water/1 cup oats for four servings)
The night before soak your oats. A friend share this tip with me to cut down on cooking time.
In the morning - Bring water to boil in a medium saucepan (or large saucepan if making several servings at once). Stir in oats and immediately reduce heat to low. Watch carefully, because the water might foam up and boil over! (If using an electric stove, and the water foams up before the burner cools down enough, briefly lift the pan off the heat and the foam will subside). Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes (not soaked oats) and 10 - 15 minutes (soaked oats) or until oats are of desired texture.
Just like oatmeal you can be creative with your Steel Cut Oats. Today we added vanilla, raw agave nectar, pecans and in my sons I added a 1/2 banana.
Be creative!!!
Make Ahead
The prepared oatmeal can be refrigerated for up to 1 week. Rewarm on the stove and thin with water if necessary before serving.

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