For those of you who read this blog regularly, this may come as a surprise: I’ve been taking a break from the Bircher Muesli.
Both the cold weather and my recent camping trip have put me in the mood for hot oats again. My favorite type of cooked oats is by far the steel-cut. The only trouble is they take forEVer to cook. I don’t know about you, but after waking up and going for a swim, I’m usually too ravenous to wait that long for breakfast.
But here’s the good news: If you soak the steel-cut oats the night before, they cook in just 10-minutes! How awesome is that?
I like to top my oats with bananas, blueberries and soymilk. Food and Wine likes theirs with almonds, cranberries and maple syrup.
How do you do your oats?
sautee in a little butter till nutty and golden brown, then simmer with a little low fat condensed milk, a can of pumpkin and some sugar free maple syrup.
Great minds…
I had steel cut oats this morning too (but didn’t have the benefit of your soaking trick). I have mine with medjool dates and almond butter, with a bit of stevia to sweeten it up a bit.
It was delicious. Problem is, I’m so intolerant to carbs that 30 minutes later I’m ready for a nap. 🙂
Cheers,
Adam
Hi Monica!
I LOVE steel cut oats. I vary my morning with various whole grains, but steel cut oats are a regular one in the mix.
Usually I eat mine with almonds, cinnamon and some raw honey or a drizzle of agave nectar and a raw fruit/vegetable smoothie on the side. Sometimes I will put in some fruit like berries in them too 🙂
I have not tried soaking them yet, but apparently raw foodists eat them raw after soaking – I actually want to try that. Anyhow the ones I get from Bob’s Red Mill can be cooked without soaking for 10-20 minutes.
I know I’m the only health blogger in the world who doesn’t like oatmeal, whether it’s steel cut or comes in a packet full of nasty fake flavorings. Sigh.
But I’m glad you all love it so much, ’cause it sure is healthy!
I love oatmeal! But i haven’t been able to find the steel-cut variety anywhere in Belgium..
Brant – OMG I LOVE pumpkin and never thought of combining it with my oats. That concoction sounds so rich and delicious. I might have to have it with fully leaded condensed milk and maple sugar.
@Adam – Ooh, dates and almond butter. I’ll have to try that combo, toO!
@Evita – I thought steel-cut oats didn’t qualify as “raw” because the grinding heats them up? it makes me wonder, though, how steel cut oats would work in my Bircher Muesli.
@Crabby – Now I want to know, what DOES Crabby eat for breakfast? =)
@LOL – no steel cut in Belgium? I’m surprised! On the plus side, you have all that yummy bread and pastry. I wonder if you could order steel-cut oats online? Or I would think a health food shop would have them. When I was in Brussels I visited a placed called “Den Teapot”, it’s a food shop and cafe. I highly recommend the cafe, but the food shop was STOCKED. What part of Belgium are you in?
I eat Bob’s Redmill thick cut oats (1/3 cup uncooked) cooked for 10 min. then mixed with 2/3 cup blueberries and a teaspoon of brown sugar. I buy the blueberries frozen and then nuke them for a minute while the oats cook… I love it. 🙂
The maple sugar isn’t a bad idea, but I tried maing it with condensed milk once and it got too creamy for my tastes. There’s so much creaminess in the oats themselves that when you add full-bore milk it just becomes too much.
At least from my tastebuds perspective.
I have oats probably about 6 times a week, and each time it’s the same thing: 1/3 cup oats, 3/4 cup water, 1 banana, and hefty few shakes of cinnamon. Sometimes I’ll be really wild and crazy and switch the banana for an apple or else add a little peanut butter. 🙂 It’s so tasty! No need for added sugars when you’ve got natural fruit to sweeten the oats.
Sagan, we are birds of a feather. I LOVE cinnamon and banana on oats.
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I don’t add sugar to mine, either. I find the fruit, especially banana, adds enough sweetness. If I want to make it a little sweeter, I add raisins.