As an update to my previous post on the wonders of steel cut oats, there IS an easy and fast method!
Simply measure out your oats and water the night before, and let them soak in a covered pot. (This should be about a 3 to 1 ratio of liquid to oats) This is very European - it's what my grandma taught me to do to my muesli (the real kind with the uncooked oats and nuts from Germany)!
The result: Your morning cooking time should be cut from 30 minutes to only ten minutes! Whoohoo!
Note: I found this method to yield a less creamy, more watery porridge, and I ended up cooking it longer than ten minutes to get it as thick as I like it.
Thanks, Maven Mama!
ReplyDeleteI'm a fan of steel-cut oats, too. I just posted a recipe on my blog last week, in fact. Have you tried toasting the oats in butter before cooking them (a Cook's Illustrated tip)? Yummy. Anyway, I'll post a link for you.
ReplyDeleteThanks! I can't wait to try toasting them first!
ReplyDelete