Easy toasted overnight steel cut oatmeal

May 29, 2017 at 8:55 pm (Alma's faves, B plus (3.5 stars, like a lot), breakfast, Fall recipes, Grains, Monthly menu plan: brunch, Website / blog, Winter recipes)

Normally Derek doesn’t like oatmeal made from steel cut oats that much, but today he really liked it, and he asked me to write up what I did. I mostly followed this recipe from Marin Mama Cooks for toasted overnight steel cut oats, but I made a few changes.

Ingredients:

• 1 tablespoon unsalted butter or unrefined coconut oil (I doubled the recipe but left the butter amount unchanged)
• 2 cups steel cut oats (I used Bob’s Red Mill oats)
• 5.5 cups water
• 1/2 teaspoon fine salt
• 2 cups whole milk

Instructions:

1. Bring the water to boil in a kettle.
2. Meanwhile, in a 4-quart saucepan, melt the butter of coconut oil over medium heat. Once the butter has melted, add the 2 cups of steel cut oats. Cook, stirring occasionally, until the oats are a few shades darker and start to smell almost like popcorn, about 5 minutes.
3. Add the boiling water to the pot, and stand back to avoid splatters. Stir and let the oats cook over medium heat for 2 minutes. Immediately turn off the heat, give the oats a quick stir, cover and then let them sit out overnight.
4. In the morning uncover the oats and turn the heat up to medium or medium-low. Add the milk and salt. Stir occasionally until the oats are heated through.

My notes:

I actually think I used 6 cups of water and 2 cups of milk, but the oatmeal was just a tad thin for my taste, so next time I’m going to try using only 5.5 cups of water.

I found the final oatmeal a tad on the chewy side, but Derek really liked it, and Alma didn’t complain. (But she loves any porridge, so she’s an easy sell.)

Derek ate his oatmeal with maple syrup, Alma ate hers with frozen raspberries, and I ate my oatmeal with bananas and pecans. To each his own.

This made enough oatmeal for more than two but not quite three breakfasts for Alma, Derek and I. I think Alma and I each eat a 1/4 cup of dry oats per serving and Derek eats a bit more. So if I want to get three breakfasts out of it I will need to make a bit more next time, maybe 2.5 cups.