I love steel cut oats, but I don’t want to wait the 30 minutes it takes to cook them. I also don’t like cooking up a big batch and then reheating later, because they are too gummy to me that way.
So, I was looking at the McCann’s site and used one of their tips. Last night, I put 1 serving of the steel cut oats into a container and added 1 cup of water, put the lid on, and stuck it in the fridge. They recommended cooking for a minute before doing this, but I didn’t bother.
This morning after I got back from the gym, I dumped the container into a small saucepan and brought it to a boil, added my spices and a tsp of brown suger,and cooked for 9-10 minutes. The result?
(Yes, the pecans are overtoasted)
Creamy and chewy, just like steel cut oats are supposed to be! I’m excited! Okay, I know it’s lame to get excited about oats, but I am Just a few more minutes to cook than regular rolled oats, totally worth it!
For this bowl, I mixed in 1/2 a cup of canned pumpkin at the end of cooking and topped with cranberry sauce and pecans.
You could do this for more than one serving, too.