Steel cut oatmeal..can I partly cook the night before?
I remember seeing something like this on food tv...
I just bought a can of McCann's oatmeal. Is there a way to partially cook it and refigerate, then finish cooking it the next morning?
If not, do you have any general tips for preparing this for breakfast?? I do not want to have the full can on hand at the end of the winter...like I did once before..
No need to partially cook. It microwaves beautifully. Whenever I make it, I use a full cup of steel cut oats and when it's finished I portion it out into three or four bowls. The one's I'm not eating go into the fridge and get reheated on following mornings. It thickens up a bit, but I just add milk and it tastes as good as it did the first day.
I use a recipe where I cook it for a very short time, then add more liquid and refrigerate overnight. In the morning it is done! You could reheat it, but I let it warm up to room temp and eat it that way. If you like your oats very soft, this is probably not for you, as it comes out al dente (I really like it this way, but some don't)
here is the recipe:
simer .75 c steel cut oats in 1.5 c water for 8 minutes. cool 5 minutes, then add .75 c milk, .75 c yogurt and .5 c chopped dried fruit. Add cinnamon or spice or nuts if you like. Let it finish in the fridge overnight. Reheat gently next day or eat it cold.
Easy-peazy. Put about a 4:1 ratio of water:oats in a slow cooker the night before and your oatmeal will be ready in the morning. Substitute some cream or half & half if you like. Add dried figs, apricots, cranberries, some nuts -- whatever you like -- at the beginning; you'll have to add some more liquid.
I think on the can they talk about boiling it for a few minutes, then leaving it on the stove overnight. In the morning you finish it off.
I found htough that it just doesn't take that long to cook. It doesn't have to be closely supervised as long as you use a big enough pan, so I can put it on whilst I am getting the kids lunches ready, etc.
I use a 4:1 ratio of water to oats, but I frequently only make enough for one serving at a time (e.g. 1 cup of water and 1/4 cup of oats).
What I do is start the water and while I'm waiting for it to boil, I toast the oats in either a dry non stick skillet or occasionally, with a small pat of butter. By the time the oats are smelling fragrant, the water in boiling. I then simply remove the water from the heat, add the oats (and raisins or dried cranberries if so inclined), cover and go to sleep.
In the morning, I'll add a touch of milk, pinch of salt, maybe some vanilla extract or maple syrup. Only takes a few minutes to finish over low heat.
I tried the slow cooker method, but only had a small single setting cooker. Apparently that one stetting was too high because it took a week and half to clean the crust out of the cooker.