Steel Cut Oats
I hate any breakfast that is mushy. I feed my kids hot oatmeal, but would never eat it myself. Enter Steel cut oats. Amazing!
It doesn’t take a genius to put oatmeal and steel cut oats in the same category, but I didn’t. I had no idea that this textured chewy delight was a form of mushy oatmeal. I found it when I was trying to learn about different grains and how to eat more of them. Here is a great post by Kara from Taste is Trump that explains the different stages the grain goes through and what the outcome is.
This is now one of my all time favorite things to eat for breakfast. There are so many ways to enjoy it, the possibilities are endless.
I remember the first time I had it, my neighbor down the road fixed a little extra for me to taste. She just mixed in a little milk, sugar and cinnamon and I couldn’t get enough. I have since tried a bunch of different ways to fix it. My current favorite way is to sweeten it with Agave Nectar and then add fresh sliced peaches on top. Heaven!!!
If you want to whip up your own batch here is my favorite method:
- 2 cups steel cut oats
- 6 cups water
- Bring to a boil on the stove.
- As soon as it boils, take it off the burner, put a lid on it and go to bed.
- In the morning you just scoop some up and put it in the microwave until it is nice and hot.
- From there you can add a little something to sweeten it. I’ve used agave, sugar, brown sugar, honey, yogurt and maple syrup.
- Then add dried fruit, fresh fruit, nuts, whatever you want!
This feeds my whole family of 5 in the morning. But adjust it to fit your needs. Just remember 3 parts water to 1 part grain.
If you don’t want to wait until tomorrow to try some, you can also continue softly boiling the grain until it is soft and chewy (about 45 minutes). If it sticks to the bottom of your pan, as mine always seems to with this method, just soak it for a while and it will come right off. I have also heard that some people cook it in a crock pot or a pressure cooker.