Have you noticed the prices that cafes and restaurants are currently demanding for bowls of steel-cut oats? Dollars six! A price of $8! In New York, twelve dollars! Goodness me. Evidently, steel-cut oats have replaced grandfather cardigans as the newest pricey food trend.
I’m going to share some tips with you today on how to make the creamiest, dreamiest steel-cut oats at home. Your bowl will have gourmet flavor. 10 dollars at the very least. It’s difficult to make porridge appear seductive, so I’m worried that my images don’t do this oatmeal justice. However, trust me on this one. Later, when we discuss toppings, you can customize your order anyway you like.
The texture and flavor of steel-cut oats are excellent. Particularly if you toast them beforehand as I suggest in my recipe below, they are particularly creamy and delicious.
Another enjoyable method to switch up your daily oatmeal ritual is with steel-cut oats. They reheat well, unlike old-fashioned or instant oats, so you can make a large quantity that lasts the entire week.
How to Use Steel-Cut Oats
The familiar old-fashioned and quick-cooking oats are refined; steel-cut oats are not. Every oat begins life as an oat groat.
Old-fashioned oats are oat groats that have been flattened, as opposed to steel-cut oats, which are oat groats that have been cut into smaller pieces. Steel-cut oats take longer to cook than other varieties despite having the same amounts of components and pieces; this is due to the distinction between cutting and flattening (around 30 minutes).
Don’t pick at the details because nutritionally speaking they are nearly identical and share all the advantages of oats. Oats help control blood sugar levels, decrease harmful cholesterol, and much more.
Also read: Savory Steel Cut Oatmeal
Ideas for Steel-Cut Oat Topping
- either pecan, almond, or peanut butter
- homemade chia jam or your preferred jam or jelly
- Grated fresh apple or apple sauce, ideally a chunky handmade variety
- either regular or coconut whipped cream
- a dab of cream or yogurt
- Bananas, apples, strawberries, pears, mangos, and apples all in slices
- Fresh or frozen pomegranate seeds, blackberries, raspberries, or blueberries
- Fruit that has been dried, such as dried cranberries, cherries, blueberries, raisins, dates, or apricots…
- Almonds, pecans, and walnuts that have been toasted and choppedtoasted sunflower seeds or pepitas
- Chia or flaxseed seeds
- raw or toasted shredded coconut
- diced or little chocolate chips made from dark chocolate
- three water cups
- 1 cup of your preferred milk, such as almond, cow, coconut, etc.
- 1 tablespoon of unsalted butter or coconut oil
- steel-cut oats, 1 cup (choose certified gluten-free oats if necessary)
- 4 grains of salt
- Add-ins that are optional include ground spices like cinnamon, chopped dried fruit like dates or cranberries, toasted nuts like walnuts, and lemon or orange zest.
- Milk and water should be combined in a big pot. Over medium heat, bring the mixture to a simmer. Melt the coconut oil (or butter) in a 12-inch skillet over medium heat in the meanwhile. When it begins to shimmer, add the oats and cook, stirring periodically, for about 2 minutes, or until golden and fragrant. The oats’ flavor is significantly improved by this toasting process.
- The simmering liquid and the oats are combined. Adjust the temperature as necessary to maintain a moderate simmer after lowering the heat to medium-low. The mixture should be extremely thick after cooking for around 20 minutes with occasional stirring.
- Add the salt and stir. The mixture should continue to simmer for another 10 minutes or more, stirring occasionally and reducing heat as needed to prevent burning on the bottom. (If you doubled the recipe, you might need to cook the oats for an additional five minutes at this point.) When the oatmeal is finished, it will be really creamy.
- Remove from the fire and whisk in any other ingredients you desire. Before serving, let the oatmeal sit for 5 minutes to allow it to thicken and cool to a temperature that is pleasant.
- For parts that you plan to serve right away, portion the oats into bowls and top with any desired toppings. Before covering and storing any leftover oatmeal in the refrigerator for later breakfasts, let it cool fully.