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Jan 12, 2010 07:06 AM

Steel Cut Oats NYTimes Recipe

What do you all think of this method? After doing a search through the boards, many people have an overnight method for steel cut oats and I'm curious how it compares to this method. And, freezing in ice cubes for future use? I'd think some of the nutritional value may be lost when re-heating but maybe not.

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  1. We became converts to SC oats a couple years ago.

    I don't see the point of freezing it. And making it overnight might make sense for many but I don't find it takes all that long to make in the morning. I toast the oats with flaxseed meal risotto style. Then I add boiling water, buttermilk and fruits/nuts and let it come up to a boil. I turn it off, stir and cover and go have my shower. When I come back out for brekkies, it's done. A heavy pan is essential -- I love the EH Flame casserole for gentle stovetop heat with great heat retention.

    I also make enough for a week and microwave a morning's breakfast. It has thickened up considerably -- which means it can also be sliced off, dredged in flour, grilled and served with maple syrup. Or I can microwave a serving with additional milk to compensate. I also think it's great cold -- sort of like a rice pudding.

    1. I use Trader Joes or McCanns Steel Cut Oats. I only add water, I do not use butter, salt milk or sugar in the cooking process. I only add the dried fruit or fresh fruit when serving. I often make it the night before, I have never frozen it.
      I sometimes prepare it whil we are relaxing, I will get the water boiling, add the oats, turn off the burner and at a commercial give it a stir. By the time the show is over the oats are done, and I put it in the fridge until morning. Sometimes I will roast the oats in a try pan for a moment, it gives them a nutty flavor.

      1. Freezing seems totally unnecessary to me. As the article mentions, it refrigerates so well and can be reheated either on the stovetop or in the microwave in a matter of seconds.

        My method, which I've shared here before, is to bring water, oats, and salt to a boil at night, turn the heat off and cover, and then the next morning, bring it to a boil once more, and it's done. 5 minutes total cooking time. I currently have seriously crappy cookware (at least it's lasted a long time!), so leaving oatmeal unattended while I get ready in the mornings is a recipe for a sticky, charred disaster! :) And I've found that I prefer the texture when I use my method as opposed to cooking it all in one go.

        I do sometimes add golden raisins or dates while it cooks, because I've found that I don't have to sweeten it any more than that.

        Oh, I have NEVER been able to get the crock-pot overnight method to work. I imagine it would work beautifully if you were making 7-8 servings, but just for myself... not so much.

        1. The texture is a little different if you use the overnight method and cook the oats in a double boiler. It's a lttle lighter and more tender? Hard to describe. I did the overnight thing for a long time when I was making breakfast cerals for my son. I froze the leftovers for him, since he'd only eat a half-cup every morning, but if you're making brekkie for the family I wouldn't bother freezing.

          1. Yes! Love those steel-cut oats! I cook mine in skim milk, with dried cranberries. Then add some honey, walnuts and a sprinkle of cinnamon. And they're just about the only breakfast that "holds" me until lunch time.