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Feb 20, 2010 08:15 AM

Why does my reheated Steel Cut Oats come out gloppy and congealed together?

Hello All. I usually make a my steel cut oats in my rice cooker (1:3 ratio of oats and water) and generally have a couple of servings out of it. I have heard how oats reheat so well in the microwave but mine comes out all congealed together in small little gloppy chunks. I usually put a little milk before microwaving to hopefully loosen it up but it doesnt seem to work. The milk stays settled on the bottom of the heated bowl and the oats are still clumped together. What am I doing wrong? I use a 5 cup Zoji to cook it and the batch comes out perfect when I first make it but the reheated oats never look/taste the same as the original. Is this normal? How do you reheat your oats?

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  1. I prepare my SCO in a saucepan, same ratio oats to water as you, per package instructions . After they have cooled I put them in a Rubbermaid container in fridge, and each morning spread out a portion evenly on to a small plate and microwave one minute. I then sprinkle on brown sugar/cinnamon mixture and mix in tablespoon of peanut butter.

    2 Replies
    1. re: lulou23

      Thanks for the response lulou. How is the texture when you reheat? Are the oats clumped together after you microwave it? Maybe I shouldnt be using the rice cooker and try it your way on the stove top.

      1. re: coffeeluva

        The texture is definitely drier, chewy grains vs a soupy consistancy, but this is how I prefer it. I haven't tried adding water or milk. I spread oat clumps out evenly on plate for even reheating, taking my fork and "chopping" the clumps apart, the consistancy depends on how much I separate the grains. You could probably leave clumps together for a thicker consistency before microwaving.

    2. I reheat mine on the stove top with some added water or milk--and I stir. Water I prefer to milk, actually ...

      1. I guess I must be doing something wrong/ I too prefer the texture chewier but my oats come out in big congealed chunks even after I microwave it. It is so thick I can stick my spoon in the bowl practicularly lift out the oats; even after I add milk and microwave it the clumps stay as a bunch of clumps. When reheated its a completely different texture compared to when it first comes out from the rice cooket. Really weird :(

        6 Replies
            1. re: coffeeluva

              If you don't have a steamer ...

              Then do the following:

              Get a good sized pot (something you would use to cook pasta or soup)

              Add about an inch of water.

              Invert a soup bowl into the bottom of the pot.

              Place your leftover oatmeal in a similar sized soup bowl.

              Place said bowl on top of the inverted soup bowl.

              Cover pot, bring to a boil, reduce heat and let the water gently simmer.

              Voila, steamed and perfectly reheated leftover oatmeal.

              1. re: ipsedixit

                Thanks. How long once the water comes to a boil should I let it simmer? Sorry if that is a dumb question.

                1. re: coffeeluva

                  Really depends on how much oatmeal you are reheating.

                  I would think about 5 minutes at a gentle simmer should be more than enough.

                  One way to test it would be to stick a toothpick into the center of your bowl of oatmeal and then test it with your finger and see if the toothpick is warm to the touch.

                  1. re: ipsedixit

                    Thanks a lot. I usually reheat about 1/2 (or a little more) in themicrowave so I will try your way next time. Thank you again for your patience

        1. I nuke my leftover oats. I put a glop in a bowl. Heat a minute, Then add a little hot water from my tea kettle, mix to loosen - add more or some milk and nuke another minute. almost as loose as when just cooked.

          1. I make enough for a week at a time and microwave servings in the morning. It's true that it becomes very solid when it's cold but microwaved, it loosens up again.

            When I make mine I use 1 part flaxseed meal to 2 parts of steel-cut oats. And I toast them risotto-style in some walnut oil before I proceed. Don't know which, if either, of those make a difference.

            2 Replies
            1. re: rainey

              How much water to use for 1/3 Cup of McCanns Steel Cut Regular cooked on stove?

              1. re: EatNLoveLife

                I think the basic ratio is 1:4. So for 1/3 cup oats you'd use 4/3 or a 1 1/3 cup liquid. Personally, I'd use 1 cup water and 1/3 cup buttermilk.