Steel cut oatmeal sounds like a good idea until you realize you don’t have 40 extra minutes to watch oats boil in the morning. Food & Wine to the rescue, with their “Overnight Oatmeal” recipe that ran in the December 2008 issue. Against all odds, Susan and I managed to follow the recipe late on NYE, and enjoyed the delicious (and quick!) results the next morning.
Overnight Steel-Cut Oatmeal
makes 6 servings
makes 6 servings
1 ½ cups steel-cut oats
6 cups water
½ teaspoon sea salt
For serving:dried fruit, agave nectar or maple syrup, toasted nuts, almond milk
1.Boil the oats, water and salt for 1 minute in a large saucepan.Cover and let stand overnight at room temperature.
2. The next morning, uncover the pan and place on stovetop, medium heat.Stir the oats with a wooden spoon as you warm and cook them for about 10 minutes.Top with your choice of dried fruit, nuts, natural sweeteners and milk of choice.Enjoy!
Kitchen Coach Tips
- Cooked oatmeal keeps wonderfully in the fridge for up to a week.Store leftovers in glass or ceramic serving bowls that can go in the microwave for added convenience.(I try to minimize microwaving in plastic containers.)
- Add seasonings to the cooking water for variety.Try a teaspoon of ground coriander, cardamom or cinnamon.
