Recently, I posted about cooking methods for steel-cut oats. As much as I love steel-cut oats, sometimes the long cooking in the morning can be off-putting. So I took some advice from the McCann website for a shortcut. (They actually have several good tips worth reading.) My mornings are less hectic now. Setting up the oats the night before and briefly boiling them makes a huge difference. And my oatmeal is creamier from the overnight soaking.
There are a couple of things I do differently, though. First, I add more water than what is normally called for. This allows the oats to cook without drying out too much. And secondly, I let the pot sit overnight on the burner (turned off, of course), instead of putting it in the fridge as McCann suggests.
|Overnight Steel-Cut Oats for One |
Adapted from McCann’s Irish Oatmeal
Rating: 10 out of 10
|INGREDIENTS: 1/4 cup steel cut oats |
1-1/2 cups water
Big pinch of sea salt
Bring oats, water and salt to a rolling boil in a 2-quart heavy pot over high heat. Boil for several minutes, till oats start to thicken. Turn heat off; cover pot; let sit overnight. Next morning, stir pot; turn heat to high and bring oats to a boil; reduce heat to a low boil and cook for 15-20 minutes, stirring as needed, or till oats are the consistency you like. Double, triple or quadruple amounts for more servings.