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Jun 21, 2010 09:40 AM

steel cut oatmeal help

I have just discovered the deliciousness of real oatmeal. Anyone who has ever taken the time to make steel cut oatmeal, knows this is worth the time. However, as someone who works full time, I just don't have time to do this on any work morning. I read that it was possible to make enough to last five days and reheat daily portions. I haven't figured out a way to reheat so that it comes out resembling anything close to the creamy porridge that comes out of the freshly made pot. I've so far been reheating in the microwave, and instead if comes out sort of dry, and a little sticky. I do not want to add any milk after its cooked-- and fresh out of the pot, topped with a bit of real maple syrup, strawberries, and blueberries, it's just a bit of heaven. I can't take more than ten minutes to make something for breakfast, and still have time to eat it. Can anyone help? Please do not tell me to use quick or old fashioned oats-- or eat something else for breakfast-- or to get up an hour earlier. The goal is to make real oatmeal ahead of time, enough for the five days that it keeps, and be able to successfully reheat it. Please do not discuss the merits of one type of oatmeal vs another or segue into a discussion of other breakfast cereals, foods, or what I should top the oatmeal with. Please, please, please, I just need help to know how to successfully reheat. I realize that this may require an adjustment in how its cooked in the first place. I look forward to your replies.

Thank you so much for answering my question.

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  1. Why don't you want to add milk to it? You could add water, although it isn't as creamy as milk. You could also use McCann's quick cooking steel cut oatmeal. I know you don't want another type of oatmeal but this is still steel cut and very good.

    3 Replies
    1. re: chowser

      I don't want to add milk after it's cooked because steel cut oatmeal is so creamy and delicious, it doesn't need milk. I add a bit of real maple syrup, some flax seed, lots of blueberries and strawberries-- and it's wonderful. I have the quick cooking steel oats in the closet too-- I bought three different types-- one " quick" cooking and two that are regular cooking-- all steel oats. The quick cooking still takes a lot of time-- and I wonder how they've processed it---as for the fabulous can,I figure I can refill it with a brand that comes in a box or a bag. The imported oatmeal doesn't seem any different to me than the domestic. See interesting point someone made below about oat seeds all coming from Canada. Anyway thanks to you and everybody below.

      1. re: withabandon

        When I reheat it with milk, it's creamy and delicious. It's even better when I add some cream. I just wondered why you didn't want to add milk to reheat it since it seems to give the effect you want since yours w/out comes out dry and sticky w/out. It's not as good as freshly made but it's still good. You could also give overnight steelcut oatmeal a try, in a crockpot.

        1. re: chowser

          Adding water works great! Thanks everyone.

    2. Do you add water to it when you reheat it? That's what I do. I make a week's worth and keep it in the fridge. Each morning I scoop out a serving, add a few tablespoons of water, and nuke (covered & vented). I find that I have to add more water than I'd usually think to add and break/stir it up. Don't nuke too long, 30 secs does it for me. Also, if you have the patience to actually boil water, to add to your oats to reheat, that works even better than the microwave.

      Good luck!

      1. no need to change your initial cooking method - it's really just a consequence of moisture loss...adding a little water (not milk) to loosen it up will usually do the trick.

        1. Ditto what everyone else said about adding a bit of water.

          Also, might consider steaming your oatmeal when you reheat it. It'll be much more gentle on your oatmeal than reheating on the stove and allow it to retain much more of its original moisture and mouthfeel.

          1. I discovered a trick in Deborah Madison's cookbook: the night before, simmer it at a soft boil for 5 minutes, turn off the heat and cover. Let it sit overnight and it will be done and ready in the morning. Just stir and reheat. Big time saver.

            5 Replies
            1. re: lowereastrittenhouse

              This is very close to how I make it, I bring it just to a simmer, then let it sit over night. In the morning, I bring to a good boil for 5 min or so. I then store in a rubbermaid container for a week.

              One other thing, I don't add salt until the morning when I am boiling it. I seem to recall that adding salt to early will affect the creaminess.

              1. re: qajohn

                yep, that's the trick. It doesn't make 5 days worth of course, but it does make morning easy if you can just remember to start it the night before.

              2. re: lowereastrittenhouse

                Which Deborah Madison cookbook had that trick?

                1. re: lowereastrittenhouse

                  Now that the weather is getting cold, I'm getting the steel cut oats out again. I make my oatmeal the overnight way in a pan on the stove, but I wonder if anybody knows why my oatmeal is green on the the top when I open it up in the morning. I use one cup of oats, 4 cups of water and a little salt combined together in a saucepan. I bring it to a boil, cover and leave overnight. This one time I added some raisins, but I won't do that again, because they were overcooked and tasteless the next morning. Then I reheat in the microwave. The greeness was just on the top where water and gelatinous material had collected. It was fine all the rest of the way through. It surprised me, but I just scraped the greeness off the top and ate the oatmeal. It tasted fine. I use stainless steel pans, so I don't think it could be any kind of tarnish.