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Steel cut oatmeal..can I partly cook the night before?

erica Dec 9, 2007 02:25 PM

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..

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  1. JoanN RE: erica Dec 9, 2007 02:41 PM

    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.

    1 Reply
    1. re: JoanN
      lisa13 RE: JoanN Dec 10, 2007 06:49 AM

      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.

    2. Richard 16 RE: erica Dec 9, 2007 03:25 PM

      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.

      3 Replies
      1. re: Richard 16
        erica RE: Richard 16 Dec 9, 2007 04:23 PM

        But I don't have a slow cooker! The dried fruits sound wonderful!

        Joan: How much water with the full cup..do I follow the directions on the can for that?
        And the reheat in the microwave or on stovetop?

        Thanks, all..

        1. re: erica
          JoanN RE: erica Dec 9, 2007 04:52 PM

          I follow the directions on the can. It's 4 cups of water to one cup of oats. I reheat in the microwave, about 2-1/2 minutes. Never tried reheating on the stovetop. It's pretty thick for that. I'd think you'd have to add more liquid to keep it from burning.

          1. re: JoanN
            erica RE: JoanN Dec 10, 2007 03:37 AM

            Thanks...I will give it a try. I don't have a rice cooker, either.. I am beginning to feel very non-tech here..no rice cooker, no slow cooker!!) Thanks to all!!

      2. e
        Elizzie RE: erica Dec 9, 2007 03:29 PM

        I sometimes soak mine overnight in either milk or water, then it cooks faster in the morning. Though I have cooked a big batch, refrigerated it and portioned it out--like JoanN said, I thinned it with some milk.

        1 Reply
        1. re: Elizzie
          karykat RE: Elizzie Dec 9, 2007 06:24 PM

          If you happen to have a rice cooker with a timer, I think you could use that.
          (Realize you may not have, but just in case you do.)

        2. j
          jsaimd RE: erica Dec 10, 2007 06:48 AM

          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.

          1. t
            TipsyMcStagger RE: erica Dec 14, 2007 06:41 PM

            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.

            Tastes great!

            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.


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