In the world of oats, the steel-cut variety is at the top of the “good-for-you” food chain.
Why? They are:
- minimally processed
- nutrient-rich
- digest more slowly than quick oats (which means your kid won’t be sniffing around for a hit of sugar come 10 a.m.)
I’m crazy about steel-cut oats — also known as Irish oats — but not so fond of the fact that that they take FOREVER to cook. It’s the risotto of breakfast. And who has time for risotto at seven in the morning?
So, try this shortcut: overnight steel cut oatmeal.
All that’s required is giving your oats a little head start on the stove the night before.
In the morning, get them brewing again while you work on making coffee. Finish with milk, raisins, diced fruit, honey, or any other favorite toppings and you’ve got a breakfast that will hold you well into the lunch hour.
Overnight Steel Cut Oatmeal
Giving your steel cut oats a head start the night before makes all the difference for a quick breakfast come morning. Cook them until tender and serve with your favorite oatmeal fixings.
Servings 4 servings
Ingredients
- 4 cups water
- 1 cup steel cut oats (Irish oats)
- Pinch salt
Instructions
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In a medium pot, bring water to a boil. Add the oats and salt, give it a good stir, bring it back to a boil. Once it boils, put on the lid and remove from heat.
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Transfer to the fridge overnight.
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In the morning, remove the lid and return the pot to the stove over high heat. When the liquid boils, drop the heat until it simmers and cook until warm and tender (like you are on your better days), about 10 minutes.
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Serve with your favorite oatmeal toppings.