In praise of steel cut oats
 

Is there a better breakfast that steel cut oats? Nutritious, delicious, and they only cost about $2/pound from the bulk bin.

I make mine in a fuzzy logic rice cooker, setting the timer so they are ready when I get up. Come out perfect every time.

Add some blueberries and flax seed, and the breakfast of champions is born.

I love steel cut oats too but the amount of time required for preparation is too long as a daily meal/snack. I wish I could use a rice cooker also but unfortunately counter space is a premium where I live. I considered cooking a huge batch at once and eating some throughout the day but from what I remember, oatmeal isn't very good when reheated...

I'll often make them on one of the weekend days, with some brown sugar and maple syrup.

Yum

I'll usually make 2 or 3 days worth at a time.

Though I haven't tried it, there's a method where you soak the oats overnight, then cook them for just 10 minutes in the morning. Info below:

http://www.thebittenword.com/thebitt...0-minutes.html

It's never occurred to me to use a rice cooker (an appliance I have otherwise got no use for) for oats. I'll have to try that, thanks!

If your cooker has one, be sure to use the Porridge setting.

Can anyone explain what the steel-cut bit is about? I often wondered why it mattered why oats needed to be cut, and why it matters what material is used to cut them with? I must add that I am a complete oat novice.

Steel cut oats are also called Irish oats and are not rolled but coarsely cut using steel cutters; this leaves the pieces much bigger. It takes longer to cook, and is chewier. Also has a nuttier flavour, perhaps due to less processing than rolled oats. Scottish oats are half-way between steel cut and rolled oats; they are steel cut, and then steamed and rolled (ground by stones). So there are at least 3 distinctly different kinds of oatmeal.

Uncut oats would clearly not be kosher. :eek:;)

I always, but always 'dry-toast' them in a frying pan, constant shaking is required, intense nutty flavor is the reward. All done before conventional cooking for 30 min. in water with a pinch of salt to not forget

Except in Scotland, we get different sizes of oatmeal - pinhead is used for things like oatcakes, while I prefer medium for porridge making (with salt and milk of course!).

Will definitely have to try this out. Thanks! ^

yum!
 

I am a fan too. I mix mine with rice cereal and quinoa flakes and cook it in the microwave. The oats are not all the way cooked, but I am okay with. I add frozen fruit, flax seed, and agave nectar. Fantastic!!

I'll have to ask my wife; I've never touched the thing except to clear space on the counter.