The importance of eating a healthy breakfast every day is pretty well known in these parts, and having a bowl of steel-cut oatmeal definitely fulfills this requirement. If you've never had this breakfast treat, now is the time. The dish is fuller in flavor than quick-cooking and rolled oats, and it has a better texture, too. Best of all, steel-cut oats are higher in fiber, protein, and calcium. Because of this, you'll be satisfied until lunch, which is helpful when trying to avoid that midmorning crash.
Good things don't come easy, though, as steel cut oats take about 45 minutes to cook. This might be OK on a lazy Sunday, but most of us don't have time to spare when we're trying to get to work during the week. But if you prep your oats the night before, you can enjoy a warm, satisfying bowl in about 10 minutes the next day. To save even more time in the morning, make a big batch of steel-cut oats over the weekend, which you can store in the fridge for about a week.
Once cooked, steel-cut oatmeal can be stored in the refrigerator for up to one week.
- 4 cups water
1 cup steel-cut oats
1/8 teaspoon salt
- Optional mix-ins:
Sweetener of your choice
Milk of your choice
- In a medium to large saucepan, bring water to a boil.
- Stir in salt and steel cut oats, and let cook for 1 minute.
- Turn off heat, cover pot with lid, and leave it on the stove overnight.
- In the morning, turn the heat back on and bring the oatmeal up to a boil. Reduce heat, and let simmer for about 5 to 10 minutes, stirring often. At this time, add any spices or sweeteners to your oatmeal like cinnamon, nutmeg, or maple syrup.
- Spoon the oatmeal into a bowl and top it off with fresh fruit, a little milk, or chopped nuts.
- North American
- 4 servings
- Calories per serving