Prepare steel cut oats

Video: HOW-TO COOK STEEL CUT OATMEAL | slow cooker, stove-top + overnight

Content

Ingredients
Classic cooked porridge made from sliced oats
Oatmeal from sliced oats from the oven
Overnight oats of sliced oats
To step
Method 1 of 3: Classic cooked sliced oat porridge
Method 2 of 3: Oven-cut oats
Method 3 of 3: "Overnight oats" of sliced oats
Tips
Warnings
Necessities

In addition to the well-known crushed oat flakes and pre-cooked or instant oatmeal, there are also “steal cut oats” for enthusiasts. This is, the English name actually says it all, "sliced oats." Steel cut oats are whole grain oat grains that are not crushed or rolled, but are instead chopped into chunks. Sliced oats take a lot longer to cook than oat flakes or instant oatmeal, but the firm bite and full, nutty flavor more than make up for the wait. You can simply prepare sliced oats on the stove, or in the oven, and you can make the oats extra tasty by adding certain herbs, fruits, honey or syrup. Below you can read how to make classic oatmeal porridge with steel cut oats, how to bake it in the oven and how to make so-called “overnight oats” in the slow cooker.

Ingredients

Classic cooked porridge made from sliced oats

100 grams of chopped oats
250 ml of water
125 ml of milk
1/2 teaspoon of salt

(possibly)

Spices such as cinnamon, nutmeg or cloves
Honey, syrup or brown sugar
Fresh fruit such as berries, pieces of apple or banana

Oatmeal from sliced oats from the oven

100 grams of chopped oats
1/2 tablespoon of butter
1/2 teaspoon of salt
500 ml of boiling water
375 ml of milk

(possibly)

1 teaspoon of cinnamon
2 apples, peeled, cored and diced
65 grams of brown sugar

Overnight oats of sliced oats

100 grams of chopped oats
375 ml of milk
375 ml of water
1/2 teaspoon of salt

(possibly)

2 apples, peeled, cored and diced
2 tablespoons of brown sugar
One and a half tablespoons of butter
1/2 teaspoon of cinnamon

To step

Method 1 of 3: Classic cooked sliced oat porridge

Bring the water to a boil. Put the three cups of water in a small saucepan and bring the water to a boil. If you want, you can also bring the water to a boil in the microwave.
Add the sliced oats, add a pinch of salt and bring to the boil again. Stir the oats once with a wooden spoon.
Reduce the heat to half low and let it cook without a lid for 20 to 30 minutes. After about 20 minutes, start checking to see if the oat grains are cooked. If you like firm grains with an extra “bite”, cook them a little shorter. For softer porridge, let the oats cook a little longer.
- Do not stir the oats while cooking. Let the granules rest in place while they cook in the water.
- If the water evaporates too quickly, lower the heat.
Now add the milk to the oats. Stir the mixture well with a wooden spoon. Let the oatmeal simmer for another 5 to 10 minutes.
Remove the oatmeal from the heat. Spoon the mixture into bowls before serving. Sprinkle with cinnamon, nutmeg, brown sugar, honey, syrup or fruit.

Method 2 of 3: Oven-cut oats

Preheat the oven to 190 ° C.
Bring the water to a boil. Put the water in a small saucepan and bring it to a boil. This can also be done in the microwave.
- Some of the water will evaporate during cooking. To have two cups of water for your oats, bring about 2 1/4 cups of water to a boil.
In the meantime, put a medium saucepan on the stove over medium heat. Put the butter in the pan and let it melt.
Add the sliced oats to the pan. Stir the butter into the oats with a wooden spoon. Roast the oat kernels, stirring occasionally, for about three minutes or until golden brown.
Pour the boiling water into the pan with the oats. Stir the water and oats together with a wooden spoon.
Now stir in the cinnamon, the pieces of apple, the salt and the milk.
Spoon the mixture into a greased glass or metal baking dish or baking pan. Place the dish in the preheated oven.
Leave the dish in the oven for 50 to 60 minutes. After half an hour, check that the top does not burn. The oat dish is ready when the top is nicely browned.
Delicious with whipped cream, crème fraîche, vanilla custard, apple sauce and / or other types of fruit.

Method 3 of 3: "Overnight oats" of sliced oats

Grease the slow cooker with a little bit of spray vegetable oil. If you don't grease the pan first, it will be very difficult to get the oatmeal out of the pan the next morning.
Put the sliced oats, salt, milk and water in a so-called “slow cooker” (in English they call a slow cooker a “crock pot”). Add the pieces of apple, brown sugar, cinnamon, butter and / or nuts to the slow cooker along with the oats, salt, milk and water.
Mix all ingredients well.
Put the lid on the slow cooker and set it to the lowest setting. Let the oatmeal cook all night.
The next morning, remove the inner pan from the slow cooker and stir the oatmeal together. Spoon the oatmeal into bowls and serve with or without seasonings. If it's your first time making overnight oats this way, try the tips below to avoid overcooking the oatmeal:
- Try to make the same recipe in the slow cooker during the day instead of at night. Keep an eye on the oatmeal and start checking after the first 5 hours to see if it is already cooked. That way, you'll find out how long the oatmeal will take to cook when you cook it in the slow cooker. If you have a slow cooker with a clear lid, you can see the oatmeal through the lid. If you have to take the lid off the pan to see if the oatmeal is cooked, increase the final cooking time by about half an hour.
- If you can't pre-program your slow cooker, connect the pan to a programmable light switch. Set the cooking time of the oats so that the switch turns off automatically at the end of the cooking time. So you have a homemade, programmable slow cooker.

Tips

Make a double or triple amount and store the oatmeal in a tightly closed container in the refrigerator. You can then heat up one portion per person in the microwave during the week.
When preparing sliced oats, always use a pan that is a lot larger than what goes in, because the chance of boiling over is great if the pan is too small.
Add some dried fruit such as raisins, plums or apricots while cooking. You have to add some extra water, because the fruit absorbs quite a lot of water.

Warnings

Sometimes recipes say you should soak the oats overnight, but this is not completely safe due to the risk of food poisoning from bacteria.
Do not try to prepare the recipe above in an electric rice cooker. The chance of boiling over is then high and that creates a gigantic mess.