I’m a huge fan of oatmeal in the morning, and love the chewy nuttiness of steel-cut oats. The whole, unrolled grains are delicious but take awhile to make – not everyone has the gumption to stir a pot for 45 minutes in the morning. Yes, they can be done in the slow cooker, but my slow cooker is 6 quarts – rarely do I need that many oats. But I’ve recently discovered a method that produces perfect oats every time – with less effort than regular oats. They’ll be ready to go when you are.
To prepare steel-cut oats the night before and have them ready for you in the morning, bring 1 part steel cut oats to 3 parts water (i.e. 1 cup oats and 3 cups water) to a boil in a medium saucepan. Remove from the heat and set aside (I leave it on the stovetop, turned off) overnight. If you like, add a handful of raisins. In the morning the oats will be perfect texture – they only need to be reheated. And they’re already in the pot!
If the idea of leaving things out makes you nervous, let it cool down on the countertop and then put it in the fridge overnight; it will still be ready to go in the morning.
How easy was that?