Comments on: Steel Cut Oats for Breakfast

By: Chloe

Chloe — Fri, 11 Nov 2005 01:56:46 +0000

I am so excited to hear that I can use a crock pot for steel cut oats! I suppose it makes sence if you think about it for half a second…
I have to share that Portage Bay Restaurant in the UDistrict has GLORIOUS oatmeal made with soy milk and chai. I could eat it every day.

By: Lisa

Lisa — Thu, 10 Nov 2005 16:50:22 +0000

I hate regular rolled oats (always taste either mushy or undercooked), but I *love* steel cut oats. I usually make them in a small (1 1/2 qt.) crockpot…I do 10 ounces water, 10 ounces of milk, and 3/4 cup of oats. Spray with cooking spray or rub with a bit of butter. Mine end up cooking about 9-10 hours; you would need to adjust the liquid up or down depending on how long they will cook. I’ve also used a “little dipper” crockpot for 1-2 servings and had to up the liquid to oatmeal ratio. I always attributed this to the fact that my little dipper has a plastic lid (and seems to leak more moisture/steam), but could be wrong. Point being that my 1 1/2 qt. has a glass lid; if yours has a plastic one, you might need more liquid.

I do get a ring of crusty brown stuff where element in the crockpot is. I typically just throw it away; I hate wasting it, but justify it to myself by the fact that bulk steel cut oats are cheap. This is greatly lessened if you just use water (but I love the taste so much better with milk). I soak my crock all day and wash out at the end of the day. Occasionally I will (after cleaning it) fill it with water and a bit of dishwasher detergent and let it “cook” for a while, then whatever brown stains have built up come off easily with a brush.

I like them a little better on the stove, but on a typical morning don’t have 1/2 hour-45 minutes to stand over them. It sure is nice having breakfast ready to dump in a bowl before work. I pair this with my “citrus smoothie”…1 orange, 1/2 each of a grapefruit, lemon & lime; blend with apple juice and ice to taste. Yum-yum. Can’t say I don’t get my fiber! :)

Oh, and Kmart and Target both have the small slow cooker. I think it costs about $10.

How do you guys reheat the leftovers? Mine always seems to be in a rubbery blob, and I haven’t had much success restoring them to the original creamy state…any suggestions?

By: Kate

Kate — Sun, 06 Nov 2005 19:01:47 +0000

Well, I never knew so many folks liked oatmeal! I’ve just gotten back on the wagon diet-wise and came home with, among other things, steel cut oats. While I’ve usually only used organic rolled oats ………. now I’m going hunting for a slow cooker! Thanks so much for your ideas.
Kate in West Virginia

By: skye

skye — Thu, 03 Nov 2005 05:13:40 +0000

thanks Terry: that looks great! I was reading on a website somewhere that you can carve the leftovers up and store them in the fridge for the week, and they apparently heat up well, which … let’s just say it’s going to be a one-person job in my house to eat them, so I’ll need all the time I can get!

By: terry Pogue

terry Pogue — Wed, 02 Nov 2005 23:19:35 +0000

Here is my recipe for doing steel cut oats in a slow cooker/crockpot. I use a 1.5 quart crockpot.

Maple Oatmeal with Dreid Fruit and Sweet Spices – Serves 2

Ingredients

1 cup Steel cut oats
1/2 cup Raisins or dried cherries, dried blueberries, or dried cranberries — 1
1 teaspoons Apple pie spice or ground cinnamon mixed with a pinch of ground cloves, nutmet, and allspice
4 cup Water
2 tablespoons Maple syrup or granulated maple sugar — plus extra for serving

Instructions

1. Combine all the ingredients in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or overnight.

2. Stir the oatmeal well and scoop into bowls with an oversized spoon. Serve with milk and maple syrup or sugar.

Printed from A Cook’s Books — Recipe management for Macintosh

By: Laurel

Laurel — Sun, 16 Oct 2005 13:34:59 +0000

If you don’t want to pay the ridiculous price for the stuff in the can, check the bulk section. Madison Market has steel cut oats for somewhere around 89 cents a pound (I think it’s the stuff from Red Mill, just cheaper because you scoop it yourself). Any store with a bulk section will probably have them…

By: Cat Nilan

Cat Nilan — Sat, 15 Oct 2005 16:56:40 +0000

Yep, I bet a slow cooker would work really well with steel cut oats too. The hardest part seems to be getting the right proportion of water to oats. The first few times I tried the rice cooker I used way too much water and the oats came out all soupy. I think setting things up to cook the night before so the oats get a chance to soak helps alot.

I do enjoy cooking the oats on the stove — there’s something both restful and energizing about all that stirring. But on Saturday mornings I go to a 9:00 yoga class, so it’s nice to let my cute little Zojirushi do all the work for me ahead of time.

By: eas

eas — Sat, 15 Oct 2005 15:42:47 +0000

Nice. Just this morning I had my second bowl of oats of the season. I was lazy though, I microwaved them and used coarse rolled oats, but it was still good.

I like to mix in some pecans too. I’ll even toast them if I’m not feeling lazy.

By: TonyD

TonyD — Sat, 15 Oct 2005 14:58:50 +0000

Let me join the bandwagon in saying that steel cut oatmeal is a real treat. We prefer the Trader Joes stuff, but the Red Mill brand (sometimes seen at Red Apple) is also quite good.

By: wendolen

wendolen — Sat, 15 Oct 2005 14:10:31 +0000

I sat down at the computer with my own big bowl of steelcut oatmeal and maple sugar to find this post topping my friends list. I buy my oats in bulk, from Whole Foods or PCC or Central Market, and I use Cook's Illustrated's "The Best Bowl of Oatmeal" recipe. It does call for standing and stirring for about 20 minutes, but it's never seemed that strenuous to me, and the toasting-in-butter step does wonderful (non-vegan, though) things to the flavor of the oats.