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.


Anonymous said...

ahhhh! I'll have to try this myself. I too have always thought, no way can I wait that long for breakfast! And I'm a MCCANN!


Erica Terry said...

i grew up on mccanns and so did my african-american mom, who introduced it to my irish-american father. he calls it "irish oatmeal" and we often enjoyed it weekend mornings.

carrying on the tradition, i make this at least once a week and serve it with half and half, brown sugar, and raisins and/or cranberries. it's also great with slivered toasted almonds.

if you've got leftover oatmeal, don't throw it away. you can microwave it or reheat it on the stove top and it's as good as the first time.

as my dad says "aaah, irish oatmeal!"

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