Everyone loves oatmeal, especially on a cold, winter morning. Most people, though, settle for the Quaker instant oatmeal variety which Alton Brown claims he "wouldn't feed to (his) horse" because it's so low in nutritional value and is not very satisfying.
The best oats to eat would be steel-cut, or pinhead, oats. Unfortunately, because they consist of the inner part of the oat kernel, they take forever (45 minutes) to cook. Who wants to stand over a pot, stirring, for 45 minutes on a lazy Sunday morning?
Not I, says the Diana. So we tried the Good Eats recipe for Slow Cooker Oatmeal. In the morning, we were greeted by burnt oats. Yum.
Luckily, Gabriel found another way of quick cooking the oats:
"Quick" Oatmeal
(makes four 1 cup servings)
Original Source: The Bitten Word - Overnight Oatmeal: Steel Cut Oats in 10 minutes
The best oats to eat would be steel-cut, or pinhead, oats. Unfortunately, because they consist of the inner part of the oat kernel, they take forever (45 minutes) to cook. Who wants to stand over a pot, stirring, for 45 minutes on a lazy Sunday morning?
Not I, says the Diana. So we tried the Good Eats recipe for Slow Cooker Oatmeal. In the morning, we were greeted by burnt oats. Yum.
Luckily, Gabriel found another way of quick cooking the oats:
"Quick" Oatmeal
(makes four 1 cup servings)
- Boil 1 cup steel cut oats in 4 cups water for 1 minute.
- Cover and let stand overnight at room temperature.
- Next day, uncover, bring to boil.
- Reduce heat, simmer, and cook for 10 minutes, stirring frequently.
- Season to taste with salt.
- Top with favourite fruit, maple syrup, brown sugar, cinnamon, etc.
Original Source: The Bitten Word - Overnight Oatmeal: Steel Cut Oats in 10 minutes
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