(Image credit: Faith Durand)
Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly; there’s nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that’s not a problem. Set them up the night before and you’ll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here’s how I prep my oatmeal the night before.
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One Pot to Last All Week
I call for one cup of oats here. This will make enough for three to five servings. Remember: When you make steel-cut oats you really should make enough for a whole week, or at least several days. Unlike gluey, sticky rolled-oat oatmeal, steel-cut oatmeal is great when reheated the next day. It just gets creamier — not ickier.
So make a big pot and eat out of it all week.
More on Steel-Cut Oats
How To Cook Steel-Cut Oats for Breakfast the Night Before
What You Need
- 1 teaspoon
butter or olive oil
- 1 cup
- 3 cups
3-fingered pinch salt
- 1 cup
Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.
Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.
Pour in the water and add the salt. Stir.
Bring to a rolling boil.
Turn off the heat and cover the pan. Leave it on the stove, and go to bed!
The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.
When the oatmeal is warm, scoop out and enjoy!
Cover and refrigerate any leftovers.
Reheat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.