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Steel Cut Oats: Winter’s Best Breakfast

February 14th, 2010 · 29 Comments

blog_oatmeal_1I’ve never been a huge fan of rolled oats, that is unless in a cookie, granola bar or apple crisp. (Hmmm, I see a pattern developing.) As a breakfast food, its texture and consistency seem better suited for those wearing bibs awaiting big spoon choo-choos to deliver their slimy cargo post haste.

blog_oatmeal_2The day I discovered steel coats oats, I was a changed man. This is the food of lumberjacks and iron workers, longshoreman and farmers.  After a bowl of winter’s best breakfast, I feel the need to put on flannel and fell a tree. (Anyone seen my blue ox, Babe?) Why are steel cut oats so great? The texture is firm, the flavor is nutty, and I would never call it mush.

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But when it comes to making steel cut oatmeal, most people complain it takes too long.  So I’m here to show you a quick and easy way to cook steel cut oats. The secret is timing. If you take a step or two before you go to bed, breakfast will be ready when you wake up, and for a couple days down the road. 

Recipe: Bedtime Quick-and-Easy Steel Cut Oats 

Ingredients:

  1. 4 Cup of water (3 Cups for firmer oats)
  2. 1 Cup steel cut oats
  3. 1/4 teaspoon of salt

Making the Night Before:

  1. Boil water.
  2. Add salt and oatmeal.
  3. Stir thoroughly.
  4. TURN OFF HEAT
  5. Continue to stir until boiling subsides.
  6. Again, the stovetop is now OFF.
  7. Place the lid on the pan.
  8. Return in the morning to 4-5 servings of toasty oat goodness.
  9. Breakfast is ready for the week.

I divide it into four servings and just microwave it when I want it–two minutes and it’s done.

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Not surprisingly, I like to gild this lily by chopping up some dried fruit and nuts to top it off.

Custom Oatmeal Topping Recipe (add what you like)

  1. 1 Cup of nuts
  2. 1/2 Cup dried currants
  3. 1/2 Cup golden raisins
  4. 1/2 Cup dried apricots, chopped
  5. 1/2 Cup of brown sugar
  6. 1 teaspoon cinnamon

MIx the ingredients together and top off your oatmeal with a couple spoonfuls.

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Drizzle with a little maple syrup and milk for winter’s best  breakfast–so says Tom and Boz. (Gracie prefers scrambled eggs.)

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Photo above: Boz trying to move an object through concentration.

What I was blogging about a year ago:

  1. Sweet New Job for an Old Sugar Bowl
  2. Boz Likes to Help With the Dishes
Related Posts with Thumbnails

Tags: Eating Well · Recipes

29 responses so far ↓

  • 1 June // Feb 15, 2010 at 3:45 pm

    I never make steelcut oats because of the length of time they take to cook, but I’ll sure be doing it now. The big guy thanks you, and so do I.

  • 2 Renae // Feb 15, 2010 at 5:23 pm

    I love steel cut oats, and just this morning I was thinking that I haven’t been eating enough of them. Thanks for the quick tip.

  • 3 brion // Feb 15, 2010 at 5:49 pm

    do you have a brand you prefer?

  • 4 Tom // Feb 15, 2010 at 10:41 pm

    You bet Brion, I like Bob’s Red Mill Steel Cut Oats. I also like John McCann (in a can) Steel Cut Oats but they are a little more price though.

  • 5 Elizabeth // Feb 16, 2010 at 1:34 am

    Love this stuff. I used to make them overnight in a crockpot, but I’ll definitely be trying this.

  • 6 Tom // Feb 16, 2010 at 2:19 am

    Crockpot, eh? Very clever, you girls from Portland.

  • 7 Jim Gilbert // Feb 16, 2010 at 5:03 am

    Hi Tom, I came upon your site and am thoroughly enjoying it. Speaking of oats, I enjoy Bob’s Red Mill 5 grain cereal and top it every morning with a healthy helping of frozen Honeyberries. I hope their huge content of anti-oxidants will help my eyesight. I also read with interest your observations on Peach growing and was intrigued by the Mystery Peach. As you, I am always searching for leaf-curl resistant varieties. Please drop me a line and let’s correspond about this and other subjects. Jim

  • 8 brion // Feb 16, 2010 at 2:41 pm

    Tom – the stove looks new. Did you have to chunk the old one after your ketchup blow-up?

  • 9 Tom // Feb 16, 2010 at 3:53 pm

    brion, you funny man. Nah, I just uses a whole lotta elbow grease and some choice words.

  • 10 Tom // Feb 16, 2010 at 3:57 pm

    Hi Jim, thanks for cool tips — I’m eager to check out Honeyberries. And I’d love to talk peaches; I’ll drop you a line.

  • 11 liz // Feb 16, 2010 at 4:04 pm

    I discovered steel cut oats sometime ago, and love them. I garnish as I get ready to eat…thanks for thinking outside the box and making a mix of delish-ish-ness to have ready for the garnishment. Fab idea!!

  • 12 Anon. // Feb 16, 2010 at 9:56 pm

    Hamlyn’s Pinhead Oats are the pinnacle of steelcut oats! They have a wholegrain flavor that is superb. Problem with the recipe: You should never add the salt at the beginning. The grains won’t swell and the oats will take longer to cook and be less creamy. Only add it in the last few minutes of cooking.

  • 13 tom | tall clover farm // Feb 16, 2010 at 10:15 pm

    Great tip Anon, had no idea about the salt thing. I’ll give it a try, as well as Hamlyn’s Pinhead Oats, if nothing else more than for that brilliant name.

  • 14 Kristin // Feb 17, 2010 at 4:14 am

    This was ridiculously delicious! Call me crazy, but I put it together this morning and ran out of time to eat, so I had it for an afternoon snack – I’m not going to lie, this is a new favorite. Thanks for sharing!

  • 15 brion // Feb 17, 2010 at 2:31 pm

    Tom – I’ve tried cooking steel cut oats a variety of ways after seeing Alton Brown from Good Eats do a show on them. Never, never did I get the results that I got from your recipe. Funny thing, Alton mentions the salt issue as well and its effects on many dishes. It’s worth looking into ’cause Mom taught me to put salt in first, old habits are hard to break. Thanks for the recipe. I guess this year you’ll make your ketchup in the driveway in a turkey fryer, huh.

  • 16 Tom // Feb 17, 2010 at 4:20 pm

    brion, I’m a changed man; salt goes in last and just for seasoning. As for ketchup making, just wait, I think I’ve got it down without trashing my kitchen in a tomato sauce bomb. I see a redemptive post coming shortly.

  • 17 liz // Feb 20, 2010 at 7:47 pm

    thanks so much for the terrific, fabulous garnish for my oats. I usually toss in a spoon of brown sugar and some gold raisins….your recipe is FAB..thanks again for sharing.

  • 18 Tom // Feb 21, 2010 at 4:53 pm

    You bet liz! Anything I can do to make breakfast more memorable and tasty. ;-)

  • 19 June // Feb 27, 2010 at 10:04 pm

    Moderation has flown the coup. I’ve made your oatmeal recipe twice now and we’re enjoying it very much. We’d never tried steel cut oats before and we’re definitely converted.

  • 20 Eileen @ Passions to Pastry // Mar 4, 2010 at 12:51 pm

    Hi Tom – I usually save steel-cut oats for the weekends, but cooking the night before makes it much more doable for weekdays. Thanks! Also… love the rug in the last photo with Boz. (I repair Oriental rugs in my spare time)

  • 21 tom | tall clover farm // Mar 4, 2010 at 1:30 pm

    Thanks Eileen. After your winter, I’d say a warm bowl of oatmeal is just what the doctor ordered. And I tell you, your talents are impressive. Boz, Gracie and I may show up with rolled tattered Tabriz in hand.

  • 22 Sophie // Mar 11, 2010 at 8:47 am

    Hello Tom,

    Brussels calling!! What a breakfast for champions!

    MMMM,…very healthy & ooh so tasty too!

  • 23 David // Aug 31, 2010 at 2:18 am

    Late to this, but we had the oat groat and crumpet special at the Crumpet Shop in Seattle, and were hooked. I make oat groats in the crock pot the night before and won’t have any other kind of oatmeal–it’s the most creamy.

    I really love this blog.

    4 cups water
    1 cup oat groats
    pinch of salt

  • 24 Tom // Aug 31, 2010 at 3:00 am

    Thanks David, and I agree. I had my first bowl of the summer this week. A 52-degree August morning calls for it. Love the crockpot option.

  • 25 Mely // Oct 27, 2010 at 1:11 pm

    After reading this post I when to the kitchen to fix myself some oats. I have them for dinner and today for breakfast.

    I had those oats for months un touch but they way you presented them got me in love with them. Even my teenager son have some!

    Great blog!

    Thanks for stopping by Mexico in my kitchen.

    Mely

  • 26 Tom // Oct 27, 2010 at 7:45 pm

    Mely, that’s great and I really look forward to learning more about Mexican cooking from your blog.

  • 27 Recipe Index: Eileen Bakes Up a Fine Idea // Sep 1, 2011 at 12:44 pm

    [...] Steel Cut Oats – Easy [...]

  • 28 June // Dec 12, 2011 at 6:29 am

    Big Guy’s in Fargo, ND and he was bragging to everyone on your oats. Just had to let you know that you’re up today on JBug’s Kitchen. Thanks my friend!

  • 29 Tom // Dec 12, 2011 at 7:12 am

    Thanks June, whoa, Fargo? I get chills just thinking about a North Dakota winter — I’m not tough enough for that, at least without a good bowl of steaming oats each morning.

    “Warm” regards to you and the Big Guy.

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