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Make ahead for hot breakfast grains?

z
zorgclyde Mar 3, 2010 08:46 PM

I like eating savory, hot breakfast cereals, but I never have the time to make it during weekdays. What is a good way to pre-cook it it so that i can just reheat and go and have it still taste delicious?
p.s. I'm not fond of the taste of the instant packets.

  1. t
    TerriL Mar 4, 2010 07:52 PM

    I get steel-cut oats started the night before by boiling water, adding the oats, then covering. In the morning you can stir and heat pretty quickly. I have found that a slow cooker takes away too much texture.

    3 Replies
    1. re: TerriL
      z
      zorgclyde Mar 5, 2010 12:50 PM

      how much water do you usually add for a cup of oat meal?

      1. re: TerriL
        sharonanne Mar 5, 2010 01:49 PM

        Thanks, will try that.

        1. re: TerriL
          cakewhole Mar 5, 2010 02:10 PM

          I do the same: bring 3 1/2 cups of water to a boil, add one cup of steel cut oats, cover, turn off heat. Refrigerate over night. Rewarm on stove top or in microwave the next morning. Add favorite toppings.

        2. puzzler Mar 4, 2010 12:58 PM

          Fried Oatmeal -- make a big batch, refrigerate, then each morning melt butter in frying pan or sauce pan, scoop in some cooked oatmeal, and fry, stirring and breaking it up until hot. Gives it great texture and nuttier flavor.

          1. l
            lilaki Mar 4, 2010 11:10 AM

            i make a whack of steel cut oats on sunday night ... put them into a huge pyrex dish in the fridge. portion out enough for breakfast each morning into a bowl, pour on some milk, nuke for 1 min 20 seconds and enjoy! i throw slivered almonds and chia seeds in after nuking.

            1 Reply
            1. re: lilaki
              l
              lilaki Mar 5, 2010 06:45 AM

              i threw in a sliced banana this morning. it was good!!!

            2. SeaSide Tomato Mar 4, 2010 10:44 AM

              I cook about 8 servings of Bob's red Mill cereal, seasoned with cinnamon, allspice, nutmeg and a bannnana, apple or pear while cooking.

              Add ground flax seed toward the end then portion out in glass containers. [Note Crate and Barrel has the best deal I've found for 2Cup glass containters at 12 for $20-just don't microwave the lid.]

              Save some for the week and feeze some.

              Toss uncovered glass dish in microwave to reheat, add some toasted nuts and more cinnamon and breakfast is served.

              1. p
                Procrastibaker Mar 4, 2010 07:32 AM

                Use a slow-cooker. I think Alton Brown has a recipe available online. You might have to experiment a bit to get the right proportion of liquid to grains since cooker temps vary somewhat. We start ours before bed and have a nice batch ready in the AM.

                1. j
                  janniecooks Mar 4, 2010 12:47 AM

                  I always make a quantity of oatmeal (old-fashioned rolled oats), fully cooked, so that I don't have to make it every day. Just let it cool and store in microwave-safe container(s) in the refrigerator. Remove what you need (i put it right in the bowl I'll eat from), and heat in the microwave. I imagine you could do the same for any of the breakfast grains you prefer.

                  1. sharonanne Mar 3, 2010 09:07 PM

                    I've heard, but haven't experimented, that you can cook steel cut oats in a slow cooker overnight.

                    3 Replies
                    1. re: sharonanne
                      kleine mocha Mar 4, 2010 06:51 AM

                      I've even made steel-cut oats in a rice cooker, but you have to be careful not to put too much in, as it will overflow; don't try to do it in the microwave unless you have a bowl that is much, much, bigger than the ingredients.

                      1. re: sharonanne
                        s
                        sholli Mar 4, 2010 07:05 AM

                        I make steel cut oats the usual way and then leave single-portion containers in the fridge. I like to throw dried fruit in for the last few minutes of cooking so that it really hydrates and plumps up, although this may not apply if you prefer savory. I also season/sweeten before storing. While making the large batch of oatmeal, I also toast a pile of nuts, chop them, and make myself a few little packs to sprinkle over the servings of oatmeal. I'll bring this to work throughout the week, sometimes adding milk/cream or fresh fruit, too. Super easy, cheap, delicious, and lovely especially mid-winter.

                        1. re: sholli
                          cookieluvntasha Mar 4, 2010 11:43 AM

                          I do something similar with my steel cut oats. Because they do take awhile to cook, I make a big pot on Sunday night for the week. Then I put the oats in a large tupperware container. I flavor after the original cooking with coconut oil, cinnamon, and flaxseed. Its a power and tasty breakfast! In the am I just scoop some out of the big container and nuke.. They always taste great, even on the last day. I've thought about making the oats more savory with turkey sausage or butternut squash.

                      2. rworange Mar 3, 2010 09:03 PM

                        They can be frozen and reheated in the microwave.

                        I usually nuke oatmeal, but sometimes just have problems putting things together in the morning. One poster suggested putting the oatmeal and water in a bowl in the fridge and nuking it the next morning.

                        1. Vetter Mar 3, 2010 08:57 PM

                          Maybe I'm just not picky, but quite often I'll huck some grains in a cast iron pot and cook them carefully at in the evening when I have time. I maybe undercook a smidge because they'll hydrate more overnight in the fridge. I pour it in a thinnish layer so it cools quickly. I just nuke a bowl in the morning and add milk and fruit. Seems to work fine with the various Bob's Red Mill hot cereal mixes. I also sometimes cook up a mixed pot of millet/amaranth etc.

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