Steel-Cut Oatmeal With Fruit
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups water
- 2cups low-fat milk
- ¼teaspoon salt (or to taste)
- 1cup steel-cut oats
- 1teaspoon unsalted butter (optional)
- 2 to 4tablespoons dried fruit, such as raisins, chopped dried apricots, dried cranberries
- 1 to 2teaspoons maple syrup, agave syrup, honey or brown sugar (more to taste)
- Fresh fruit (such as diced apples and pears, optional)
Nutritional analysis per serving (4 servings)
190 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 7 grams protein; 206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the water, milk and salt in a large, heavy saucepan, and bring to a boil. Slowly add the oats, stirring constantly. Reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Stir in the butter, dried fruit and sweetener. Cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the cereal from sticking to the bottom of the pan, until the oats are soft and the mixture is creamy. Serve, with added fruit stirred in if desired, or refrigerate and reheat as desired. Or freeze as follows:
- Step 2
Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap and freeze. Once frozen solid, remove the cubes from the ice tray and freeze in a plastic bag. For each portion, thaw three or four cubes in a microwave on the defrost setting. Add additional warm milk if desired.
- Advance preparation: Cooked steel-cut oats will keep for five days in the refrigerator and can be reheated atop the stove or in the microwave. Although my steel-cut oats come in a container with directions for cooking them in the microwave, I don’t find the results satisfactory. The oatmeal doesn’t have the time it needs to swell and release its starch into the liquid, so the liquid never gets creamy and the oatmeal doesn’t soften properly. A better way to save time is to soak the oats overnight. Bring 2 cups water to a boil. Combine the oats and salt in a bowl, and pour on the water. Leave overnight. In the morning, bring the milk to a simmer in a large saucepan, and stir in the oats and any liquid remaining in the bowl. Add the remaining ingredients, and simmer 15 minutes, until creamy, stirring often.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I changed the recipe a bit, but it is amazing! I take 1 cup steel cut oats, 3 cups water and my rice cooker. I then look in my freezer for frozen fruit. I then notice a pint of ice cream... I take the steel cut oats and throw them away, convincing my wife that I ate them. I then eat the ice cream. It is amazing!
I cook the oats the night before by boiling 4 cups of water add 1 cup of oats reduce heat and cook for 1-2 minutes. Turn off heat and cover. In the morning just heat and serve. Saves lots of time.
Always intrigued when a recipe lists both unsalted butter and added salt.
Butter is salted for good reason: to delay the onset of rancidity without the need for refrigeration. So buy salted butter and keep as much as you intend to use in the next week or so at room temperature. It spreads; refrigerated butter does not. And it tastes better than refrigerated butter - a lot better. In fact, it actually tastes of butter. Imagine that!
I love oatmeal that is slightly chewy and this hits the right notes. In fact, I'm going to try it with just the overnight soaking with boiling water. It would be nice to skip the simmering in milk part on busy mornings. I added a bit of vanilla to the milk because I don't use any sweeteners in my oats. It brings out the natural sweetness of oats.
I have tried freezing steel-cut oats (made overnight in the slow cooker) with surprisingly good results. But why an ice cube tray? Too small. I grease a muffin tin, freeze them for 4-5 hours, and then put the resulting pucks in a plastic container. I heat 2 for 2.5 minutes in the microwave, add some milk, and voila, instant breakfast.
Yum yum!
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