1Grind your groats in a grain mill or coffee grinder, then soak them overnight in water.
2Place the groats and soaking water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 3 to 5 minutes, until the groats have absorbed all the excess water.
3Top as desired. For savory oatmeal, try adding 1 tablespoon of tahini to the oatmeal as it cooks; when it’s done cooking, add 2 tablespoons of honey and 1 tablespoon of miso paste. Stir, add salt to taste, and serve. For sweet oatmeal, try cutting coins of banana into the oatmeal as it cooks, so the banana will caramelize, then add 1/2 a can of coconut milk, and perhaps even raw cacao nibs.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Cook and Top Oatmeal with Jeremy Oldfield
Jeremy Oldfield is an oatmeal painter of light. He takes the blank canvas—a canvas of whole-oat groats lovingly ground and soaked overnight—and breathes life into it; the kind of life that lives in tahini and miso paste, or coconut milk and caramelized bananas. He’s bold. He’s got vision. He’s an inspiration to oatmeal-lovers worldwide. (Click here for a loose recipe based on Jeremy's YDIAW video.)
Because life is too short not to be a kid sometimes.
Slow Cooker Steel Cut Oatmeal
A perfect healthy yet hearty breakfast, this creamy steel-cut oatmeal is made in the slow cooker, so it's ready when you wake up. You can customize your bowl with whatever toppings you like: fresh or dried fruits, cinnamon, maple syrup, nuts . . . Read more.