Home Cooking


Cooking steel-cut oatmeal


Home Cooking 11

Cooking steel-cut oatmeal

Hank | Oct 3, 2005 11:14 AM

I just cooked some McCann’s steel cut oats for the first time. I’ve read through a bunch of archived posts and used what technique I thought would serve me best (basically what’s on the box).

I brought 4 cups of salted water to a boil and then added one cup of oats. I turned off the heat, covered the pot and let it stand over night. In the morning I added 1/2 cup of skim milk, 1 teaspoon of vanilla extract, about 2 tablespoons of honey, some ground cinnamon and some raisins.

All in all, I think they tasted pretty good for a first attempt (I’m trying to keep the sugar to a minimum), but many of the posts suggest using a similar method would take about 10 minutes to finish cooking in the morning. Mine took about 25 minuets. I was basically judging doneness by the thickening of the oatmeal.

Should I have not added any more liquid in the morning (in my case, milk)?

By the way, the 4 to 1 ratio resulted in A LOT of oatmeal. I’ll have enough left over for the rest of the week. Next time I’ll half the recipe...or maybe even quarter.



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