Steel Cut Oats

I know we had a thread all about Steel Cut Oats back at CS, but I didn't see one here.

What is your favorite method for making them?

I use Alton Brown's recipe:

* 1 tablespoon butter
* 1 cup steel cut oats
* 3 cups boiling water
* 1/2 cup whole milk
* 1/2 cup plus 1 tablespoon low-fat buttermilk
* 1 tablespoon brown sugar
* 1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

[CigarNut]

i can't do milk, so I cook them up in water with some salt and add (lots) of brown sugar and raisins.

Also, I tend to cook them up on a crock pot, and divide it up into "breakfast size" containers and reheat them for work in the morning.

Originally Posted by CigarNut

i can't do milk, so I cook them up in water with some salt and add (lots) of brown sugar and raisins.

Also, I tend to cook them up on a crock pot, and divide it up into "breakfast size" containers and reheat them for work in the morning.

That is an awesome idea. Would you mind providing your recipe for that big of a batch?

[CigarNut]

Originally Posted by Darrell

That is an awesome idea. Would you mind providing your recipe for that big of a batch?

I will post it when I get home.

[timj219]

I rarely remember to pick up buttermilk so I usually skip that. I also use only 3 cups of liquid and simmer for 12 - 15 minutes. Toasting is good - really makes a difference. The flavoring depends on my mood and what I have around. Usuallly some combination of molasses, cinnamon, mace or nutmeg, honey, brown sugar, nuts, dried fruit. But sometimes I just leave it plain. I also make up a big batch on Sunday and take in in to work all week. Costs pennies and it's better for me than anything else I might have for breakfast.

Originally Posted by CigarNut

i can't do milk, so I cook them up in water with some salt and add (lots) of brown sugar and raisins.

Also, I tend to cook them up on a crock pot, and divide it up into "breakfast size" containers and reheat them for work in the morning.

Isn't the crock pot a royal pain to clean afterward?

Originally Posted by mariogolbee

Isn't the crock pot a royal pain to clean afterward?

I was thinking the same. However, couldn't you just put some water and soap in the crock pot afterward and turn it back on for a few hours? That might help break up the mess caked on it?

[T.G]

Originally Posted by mariogolbee

Isn't the crock pot a royal pain to clean afterward?

Not if you quit being like me and break down and go buy one that isn't 30+ years old. They've been making them with the crock that can be removed for cleaning for the last 20 or so years. You just take the crock out, fill it with water and leave it in the sink while you are at work or overnight and all the crap comes off. If you have an old one like I do, you are fighting with trying to keep the controls and coil from getting wet.

I forget what company it is, but there are disposable crock pot liners out now too. I've never tried them though.

Originally Posted by T.G

Not if you quit being like me and break down and go buy one that isn't 30+ years old. They've been making them with the crock that can be removed for cleaning for the last 20 or so years. You just take the crock out, fill it with water and leave it in the sink while you are at work or overnight and all the crap comes off. If you have an old one like I do, you are fighting with trying to keep the controls and coil from getting wet.

I forget what company it is, but there are disposable crock pot liners out now too. I've never tried them though.

Got a newer removable crock thingy over here, Adam. I do like your story. It's still a pain to get some stuff cleaned from the surface of the pot itself. I know oatmeal, steel cut or otherwise, usually ends up having at least some of it stuck painfully when cooked in a regular pot.

[T.G]

Originally Posted by mariogolbee

Got a newer removable crock thingy over here, Adam. I do like your story. It's still a pain to get some stuff cleaned from the surface of the pot itself. I know oatmeal, steel cut or otherwise, usually ends up having at least some of it stuck painfully when cooked in a regular pot.

Right, but keep in mind that the heat is typically higher and more concentrated in a saucepan or pot than with a crock. All I've ever needed to do is just soak overnight in cold water and it would release from the porcelain. And there are always those liners.

[BigCat]

Originally Posted by mariogolbee

Isn't the crock pot a royal pain to clean afterward?

They sell plastic liners for crockpots that seem to work fine. I've never had any adverse effects and you just pick it out and throw it away when done.

[ghostrider]

I use 2 cups apple juice, 2 cups water and let it simmer for about 20 minutes. I add some "craisins" with about 5 minutes left. I'll make this batch up Sunday night, and it makes about 4 servings for me to take to work throughout the week.

I've used buttermilk once, but only when my daughter and I made butter first. Then we put in butter anyway, so what's the point? Butter + buttermilk = cream. I don't think I've ever bought buttermilk from the store and I seldom have heavy cream around, so I usually use half and half, butter, brown sugar, and call it good. And good it is.

[Domer]

I just bought a pound of these at Wegmans this weekend on a whim. Glad you started this thread, it gives me some good ideas since I've never had them. I especially like that I can cook them on Sunday and have them all week. Thanks.

[SUOrangeGuy]

I make them 3 cups water, one cup milk. Stir in maple syrup and a handful of walnuts... The best breakfast ever.

The bestest breakfast ever when served with bacon.

[CigarNut]

I forgot about this thread and never posted my recipe. I remembered when I started making some today:

1 cup oats
1/2 tsp salt
4 cups cold water

Combine all ingredients in crock pot and stir. Set the crock pot on low. Cook 8-10 hours or until the oats are done to your desired consistency.

To avoid sticking, stir the oats occasionally -- more frequently as it gets closer to being done.

My crockpot has a removable stoneware crock and if there is any sticking it is easily cleaned with a little soaking. If I remember to stir the mix then there is no sticking.

When done I fill up 1.5 cup rubbermaid containers. Often I just reheat with nothing added. Sometimes I add brown sugar and/or raisins. Sometimes I throw some cooked sausage in with the cooked oatmeal before I refrigerate the container -- makes a nice breakfast that is easily microwaved.

[TBone]

Originally Posted by Darrell

I know we had a thread all about Steel Cut Oats back at CS, but I didn't see one here.

What is your favorite method for making them?

So I'm completely lost on what Steel Cut Oats are anyone want to enlighten the blind? By the way I love Oatmeal and make it at least 2 times a week just never heard of Steel Cut Oats is that a specific brand?

[CigarNut]

Regular oatmeal is flat pieces of oat that have been steamed and rolled flat ala Quaker Oats that you cook up. Steel cut (sometimes called Scottish or Irish) oats are typically cylindrical pieces of oat -- the whole oat or groat, with the husk removed cut into two or three pieces -- that take more time to cook, are more flavorful, and have more texture.

Both are very good.

Thanks for the ideas guys. I love me some steel cut oats and the crock pot idea has intrigued me. I nabbed some little Glad containers and cooking spray and will attempt this this week.