February 8, 2010

Oat Script

I mean post script. I tried the soak overnight method for the oats -- no heat -- and this is my favorite. Thanks Aunt Lynnie! It softens the groats enough to cook them in about fifteen minutes instead of thirty, and this keeps my hands out of the cookie jar while I'm waiting. I use the same amount of water -- four cups for one cup of steel cut oats. Soak overnight. Bring to a boil until creamy, then simmer about 15 minutes until water is absorbed, but the grains have retained their al dente deliciousness. Give it a try!

February 1, 2010


So, my new obsession is steel cut oats.

I know I'm a little late to the party on this one, but YUM! My dear friend and doula was recently talking about this as her breakfast, and I decided to give it a try. I'd always shied away because these delicious little grains take 30 minutes to cook, and well, I'm HUNGRY in the morning! But I sucked it up (sort of -- I'd end up eating cookies and all kinds of other junk) while I waited for them to cook. So Sunday night, I decided to try a method that I saw on the internet -- the overnight cook.  

So, last night, I boiled the water, and stirred in the oats.

I let them get creamy.

I put the lid on the pot and turned off the heat.

I let them sit there overnight, and lo and behold, they were pretty much cooked this morning. There was a bit of excess water, which I cooked off. (Perhaps this method requires less water since there is less direct heat involved? Any Alton Brown-types out there know the answer?)

Then, I topped it off with a bit of butter and a bunch of dark brown sugar.

Yes, yes, I know the sugar practically defeats the purpose of the whole-grain goodness, but oh my. Delish.

Pretty good breakfast for a Monday.