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Quick cook method for steel cut oats.

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 :D  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.

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11 comments to Quick cook method for steel cut oats.

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