from the November 9, 2014 Kokua News email newsletter
Firmer and chewier than rolled oats and quick oats, steel cut oats take longer to cook and also hold up better as leftovers that can be reheated quickly.
Called "steel cut" because the whole oat grains are chopped with steel blades, the chopping makes the oats both quicker to cook and a little creamier in texture than whole oat groats (grains). The chewy texture is similar to brown rice.
One cup of uncooked steel cut oats makes 4 - 6 servings (depending on your appetite and what you top the oatmeal with), and keeps well in the refrigerator. A splash of water or milk and a minute in the microwave (or two minutes on the stove) to reheat is all you need. A batch made on a weekend can provide you with a quick breakfast before work or school all week long! Don't want to reheat leftover oatmeal? Try Molly Wizenberg's recipe for Leftover Oatmeal Muffins.
1 cup steel cut oats
3 cups water
pinch of salt
Bring the water to a boil over high heat. Pour in the oats, stir, and let it come back to a boil. Reduce heat to low and let the oats simmer for 20 - 30 minutes, stirring occasionally, until done (taste a little and if it's still too chewy for your taste, let it cook longer - you can also add up to another cup of water to make it softer).
For a bit more flavor, you can toast the oats before cooking.
Melt 1 Tablespoon of butter (can use coconut oil or vegetable oil instead) over medium heat in the pot you will cook the oats in. Stir in the oats and keep stirring gently, letting them toast in the hot fat. When you see them starting to get a little browner, or you can smell the toastiness, add the water carefully (it tends to bubble up and release a lot of steam), stir, bring to a simmer, and reduce the heat to low. Cook, stirring occasionally, for 20 - 30 minutes.
sweet potato, cooked and diced
ripe banana, sliced
apple, grated or shredded
dates, pitted and sliced
pumpkin pie spice