Thursday, August 4, 2011

Scot's Oats


My dear husband has steel cut oats for breakfast every morning.

Every morning.

And if you've ever labored over the stove for the 45 minutes it takes to make a batch (6 servings) of steel cut oats, stirring and stirring and making sure they don't burn, and stirring some more, getting hot and sweaty in the process, then you know where I'm coming from.

He swears by them, of course. But seeing as I'm not an oatmeal kind of gal, I'll just have to take his word for it. They are heartier, healthier, and tastier than conventional oatmeal so I'm told, and who knows, maybe this winter, on one of our horribly bitter cold days, I'll try some. Maybe.

Anyway. It's summer time and we're trying as much as we can to not turn the stove or oven on at all. But you can't quite microwave steel cut oats, they do require the use of the stove.

So I researched and found that you can actually overnight cook them - reducing the stove's on-time from 50 minutes to only about 15! Score!

The finished product.                                                                                 

Here's what we do.

Scot's Steel Cut Oatmeal
Serves 6

  • 6 c water
  • 1 1/2 c steel cut oats
  • 1/4 c wheat germ
  • 1/4 c ground flax seed
  • 1/2 - 1 c natural applesauce or bananas (that means "no sugar added")
  • 1 T cinnamon

Other add-ins once it's done cooking: fruit, nuts, raisins, craisins...the list is really endless

--Heat water to boil, add oats, stir and let it boil for 1 minute.
--Cover and turn off heat. Leave overnight.
--In the morning, turn the heat back on and cook for 7-10 minutes until it's all done. During this time, add in the wheat germ and flax seed (for extra protein and fiber), applesauce and cinnamon. (or whatever else you want)
--Once it's done, you can store it in an airtight container in the refrigerator for up to a week. Each morning, just scoop some into a bowl with a little water and microwave until it's warm enough! Add whatever you want on top and you're good to go!

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