If you haven’t had steel-cut oats before, you have to try them! The cooking time is longer than regular large flake and instant oats, but it’s totally worth it. Of course I don’t make steel-cut oats when I’m scrambling in the morning, trying to get out the door in time. Instead, I make a large batch on a Sunday afternoon, cool it and store it in an airtight container in the fridge, and there you have it, breakfast for the week. Genius!
The best part of making steel-cut oats, is that there are endless possibilities to add flavour and personality. I make mine with half milk half water and as the oats cook, they become thick and creamy. I add raisins, and just before serving, chopped pecans.
Here’s a basic recipe to get you started and feel free to add fruit, nuts, seeds and warm spices like cinnamon, ginger, and cloves.
1 cup steel-cut oats
2 cups water
2 cups of milk
1 pinch of salt
How I make this
Bring the water and milk to a boil in a heavy medium-size saucepan. Careful! When this starts to boil, it can make a mess really quickly if you’re not paying attention.
Add the oats and salt and lower the heat to low to bring it to a gentle simmer. Cook for about 40 minutes stirring occasionally.
Add toppings and serve warm or cool and store in an airtight contain in the fridge.
Here’s to no more excuses for skipping breakfast!
I’m curious, what do you put in your steel-cut oats?
Photography by: Melissa LeBlanc