Okay, so like I said, I’ve been loving on oatmeal big time these past couple of months, especially steel cut oatmeal… Indeed, most of my love has been directed towards these guys: Steel Cut Oats! I’ve been having them for breakfast practically every morning since the beginning of the year.
If you’ve never tried them yourself, I say you should totally remedy that, especially if you’re already a fan of the chewy texture of old-fashioned rolled oats.
Steel cut oats are even chewier, crunchier, nuttier and earthier, but they’re also super creamy at the same time. Every single bite is like total texture overload, warmth and comfort, all rolled into one.
The perfect “fall-in-love” combination!
If you’re not familiar with them, steel-cut oats are the least process of all the different types of oats available on the market.
They are essentially groats of whole oats — the inner kernel from which the inedible hull has been removed — chopped into two or three pieces with the help of large steel blades, hence the name steel-cut oats.
It’s those same pieces that get further processed, i.e. steamed and crushed, flaked or rolled, to produce the rolled oat flakes which most of us are much more familiar with.
In the above picture, you can see how essentially different the grains actually look; there is NO mistaking them!
Of course, steel cut oats take longer to cook, but the extra time totally worth it, if you ask me. Plus, leftover steel-cut oatmeal can be refrigerated for up to a week! And you can even it it cold, if you’re so inclined. Personally, I absolutely love it! In fact, I eat most of my oatmeal that way…
I actually prefer cold leftover steel-cut oats to overnight oats. It has so much more crunch, so much more chewiness… so much more to offer, period!
Of course, you could also reheat it too, you know, if you preferred your oatmeal nice and warm and creamy. All you need to do is stir a little bit of milk or water into it and then slowly warm it up on the stove top or in the microwave.
If you love having oatmeal for breakfast, you can make a big batch on the weekend and then make it last the whole week!
In a large saucepan set over medium-high heat, bring the water, milk and salt to a boil. Be sure to keep a close eye on things here… you know how things go with milk, right? The second you take your eyes away from it, BOOM, it boils over! So watch that pot like a hawk.
Note that I love to use milk when I make oatmeal because it gives the finished cereal a much creamier texture and a bit of a sweeter flavor, too, but if you preferred to leave the dairy out, feel free to use water instead. Or, use your favorite non-dairy milk. Or even coconut water, why not?
As soon as the liquid starts to boil, add the oats and raisins and stir well.
Bring the whole thing back to a quick boil and then reduce the heat to low. Cover and simmer for 25 to 30 minutes, stirring every 5 minutes or so and scraping the bottom of the pan well each time to prevent the oatmeal from attaching.
Cuz yeah, for some reason, oatmeal just LOVES to cling the the bottom of a pan, just as much as milk loves to boil over the second you’re not watching. So be sure to stir and scrape often…
Continue doing that until the oats are softened and the liquid has practically completely evaporated…
Stir in the vanilla and cinnamon.
Kill the heat, stir well and put the lid back on, then let the oatmeal sit for about 10 minutes, or until it has reached the desired thickness.
The longer is sits, the thicker it’s gonna get as the grains will absorb more of the liquid.
Serve your oatmeal while it’s still piping hot, garnished with a handful of raisins and a pinch of nutmeg, if desired.
Before you dig in, though, I strongly suggest that you hit it with a splash of cold milk.
Cuz you know, something has to be said for that delicious contrast between the hot cereal and the cold milk…
Like I said earlier, leftovers can be refrigerated for up to one week and may be consumed cold or slightly reheated. If you’re a weirdo like me, you won’t even bother reheating it, seriously. I just like to give mine a quick stir to help sort of loosen it a bit and then top it with a little bit of plain Greek yogurt and maaaybe a little drizzle of honey! OH! The dream!
But if you prefer to eat yours warm, simply stir in a little bit of water or milk and then reheat it over low heat in a small saucepan or in the microwave.
It’ll be just as good as new!
- In a large saucepan set over medium-high heat, bring the water, milk and salt to a boil.
- Add the oats and raisins and stir well. Bring back to the boil and then reduce the heat to low. Cover and simmer for 25 to 30 minutes, stirring every 5 minutes or so and scraping the bottom of the pan well each time to prevent the oatmeal from attaching.
- Once the oats are tender and the liquid has practically completely evaporated, stir in the vanilla and cinnamon, kill the heat, put the lid back on and let the oatmeal sit for about 10 minutes, or until it has reached the desired thickness.
- Serve immediately
- Leftovers can be refrigerated for up to one week and may be consumed cold or slightly reheated. To reheat, stir in a little bit of water or milk and reheat over low heat in a small saucepan or in the microwave.