For a long time, I didn’t think that I liked oatmeal at all. I found it to be far too mushy and I didn’t like the flavors that you can buy from the store. And then I discovered steel cut oats. Steel cut oats are hulled oats that are cut into a few pieces where rolled oats are crushed instead of cut. The steel cut oat ends up much more chewy, like other whole grains such as farro.
Oatmeal is a great vehicle for all sorts of toppings – from savory to sweet, oatmeal is a blank canvas and a great way to CSA produce at times other than dinner. This leads to an endless number of possibilities for serving options. The other great thing about steel cut oats is that they can be made overnight, which yields a creamy consistency, almost like a risotto, while still maintaining some of the bite of the grain. This also shortens the amount of time it takes to make during busy, rushed mornings. Sure, it isn’t quite as fast as a microwave oatmeal packet, but it’s worth the extra effort, I promise!
Overnight Steel Cut Oats
Cooking time: 5-10 minutes
- 1 teaspoon butter
- 3/4 c steel cut oats
- 2 1/4 cups water
- Melt the butter over medium heat in a small sauce pan.
- Add the steel cut oats and toss in the butter.
- Allow to the oats to toast in the butter, tossing occasionally, until the oats smell nutty and sweet (about 3 minutes).
- Add the water and bring to a boil.
- Boil for one minute, and, when done, cover and turn off heat. Leave on the stove overnight.
- In the morning, turn heat to low. Check after 10 minutes and add more water to reach the desired consistency.
- Serve and enjoy!
Below are some topping options: