Steel Cut Oats

I must admit that I don’t know if I would serve this at a brunch. It is something I am more likely to make for myself. Indeed, I have oatmeal very frequently for breakfast.

Growing up, oatmeal was not one of my favorites. I didn’t dislike it, I just tended to make it when it was very cold or when I was sick. I didn’t make it well, usually overcooking the “quick cooking” variety of rolled oats in the microwave until it was sort of rubbery. I would then drown my breakfast in cinnamon, sugar and milk.

While I love ordinary oatmeal, I think I love steel cut oats more. It’s no secret that steel cut oatmeal takes longer to cook than rolled oats do. This is what really makes it appropriate for a weekend: time. It is not labor intensive to prepare, but it does take quite a while. Fortuantely, you can make a huge batch and store the leftover in the fridge. On busy weekdays, just spoon (or slice) some off and microwave it with a little bit of water to keep it moist.

This recipe makes 3-4 servings. According to the manufacturer, 1 cup cooked oatmeal is a serving. I like to have my oatmeal with dried and fresh fruit. With a chopped up banana or a big handful of blueberries filling up the bowl, I can only fit in so much oatmeal! If you add dried fruit towards the end of cooking, it will absorb moisture and become nice and tender.

Steel Cut Oatmeal
¾ cup oatmeal
3 ¼ cups water
½ tsp salt
1 tbsp molasses
1 tsp vanilla
1/4-1/3 cup dried blueberries/currants/other (optional)

Combine oats and water in medium saucepan. Bring water to a boil. Once the water is boiling, after about 15 minutes, turn the heat down to medium. Stirring occasionally, cook for an additional 15 minutes. Once 30 minutes of total cooking time has elapsed, you need to watch the oatmeal. Stir it frequently – don’t worry if it stuck to the bottom of the pan earlier – for the next 5-10 minutes. Add the salt, vanilla, molasses and dried fruit, if using, and remove from the heat when the oatmeal has reached the consistency that you like. 10 minutes should yield an oatmeal of medium thickness. If you like yours very thick, continue cooking for an extra five minutes.
Top with butter, syrup, milk or sugar and enjoy!
Serves 3-4

9 comments

  1. I love porridge too! I put some on to soak overnight with some sultanas!

    This might be a stupid question but what do steel cut oats look like raw? I dont know if we get them here???

    I have heard that they are the best ones for you too :)

    I dont own a microwave…. so I just reheat my oats on the stove :)

  2. what a coincidence! that’s exactly what we had yesterday.

  3. i absolutely love steel cut oats, or irish oatmeal we call it here. this is one of my favs for breakfast.

  4. Mmmmmm Oaty goodness.. Must try… I dont think they are called the same in canada thou//

  5. Clare – They look like tiny, round pieces of grain. A bit like little chopped up grains of rice. McCann’s is the most famous brand I know of. I didn’t have a microwave for a long time. It definately makes leftovers easy!

    Stef – Good choice!

    Diva – Yeah, I’ve heard them called irish oats.

    Templar – Are they called Irish oats there? Or possibly porridge oats? You can usually buy them very cheaply at natural/healthy food stores. They’re somewhat more expensive at other markets, but they’re worth it.

  6. Ahhh steel cut oats. They are the most wonderful little pieces of goodness! My favorite way of eating them? With Brown sugar and butter!

  7. I only recently bought steel-cut oats at the health food store near my home. Good to have a recipe to try. Been thinking about it. I love oatmeal but never before tried the steel-cut variety. I only recently heard about it.

  8. Chronicler – Butter and brown sugar? I hope you’re having them at Cafe Fanny once in a while!

    Ana – The first time I every tried it, I was surprised at how different it is from ordinary rolled oats. But after the second bite, I knew I would be having it again and again.

  9. I’m surprised no one mentioned steel cut oats as an integral ingredient in goetta. My mom used to make it with pork sausage, onion and Dorsel brand oats. This all cooks up, then placed in a loaf pan and refrigerated. You then just slice the amount you want and fry up in a skillet until it has a great golden brown crust. We always would shake a bit of ketchup on top, but salsa is even better. I believe this is a midwestern dish. You see it a lot in the Cincinnati area.

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