{"id":26571,"date":"2023-05-18T09:26:16","date_gmt":"2023-05-18T13:26:16","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=26571"},"modified":"2023-05-18T09:26:21","modified_gmt":"2023-05-18T13:26:21","slug":"steel-cut-oats","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/steel-cut-oats\/","title":{"rendered":"Overnight Steel Cut Oats"},"content":{"rendered":"\n

This method for cooking steel cut oats results in a PERFECT texture – it’s creamy, chewy, and nutty, but NOT mushy or sticky. Bringing the oats to a boil, covering them, turning off the heat, and letting them sit overnight <\/strong>on the stovetop results in that perfect texture every time. In the morning, all you need to do is add a cup of your favorite milk or milk alternative and simmer for a few minutes to warm up! It’s a hands-off, easy, fast method to make steel cut oatmeal that makes busy mornings a breeze.<\/p>\n\n\n\n

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I had always heard that steel cut oatmeal was delicious. But I tried making it with the directions on the package and was always underwhelmed. The oats took a long time to cook, with mediocre results. Not to mention, it was always a stuck-on mess in the pot! Which is why I’m here to tell you: IGNORE the package directions. There IS another way! This overnight steel cut oats cooking method will be the last one, and easiest one, you’ll ever need. NO sliminess\/mushiness, and NO sticking!<\/p>\n\n\n\n

I don’t know about you, but I’ve had plenty of oatmeal, steel cut or otherwise, that results in a slimy, gruel-like texture, like wet concrete. Not anymore! The trick is: stir as LITTLE as possible, and allow the oats to absorb the water slowly – in this case, overnight!<\/strong><\/p>\n\n\n\n

When I first heard about this overnight cooking method for steel cut oats from Christopher Kimball on the Milk Street Podcast<\/a> (one of my favorite cooking podcasts)<\/em>, I knew I had to try it. I’m completely sold – this recipe is perfect for all of you who want easy, fast, healthy breakfasts in the morning! Make it for one or two people with a small portion, or the whole family or a crowd in a bigger portion. Everyone can top it how they want, but my favorite is a little pat of Irish butter, a sprinkle of brown sugar, and a spoonful of defrosted frozen berries.<\/p>\n\n\n\n

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But why does oatmeal get slimy in the first place?<\/h2>\n\n\n\n

Oats are high in soluble fiber, which is super healthy for you<\/a>. It’s also the stuff that can result in a slimy texture. It’s the same thing found in Okra. If you’ve ever had an okra stew, Stirring activates that soluble fiber, in the same way kneading\/stirring flour too much activates gluten (causing cookies or muffins to be tough)<\/em> or stirring rice too much activates the starch, (making it sticky and mushy)<\/em>. The trick to not getting it to be slimy? Don’t stir it too much, and let it slowly absorb the water instead of boiling\/simmering, which also causes movement.<\/p>\n\n\n\n

Ingredients needed<\/h2>\n\n\n\n