Food & Wine (December 2008)
Since we started eating steel-cut oatmeal a few years ago, quick-cooking oats just don't hold the same place in our hearts. Sure, they still make for a nice -- and most importantly quick -- weekday breakfast.
But they just don't have the flavor and substance of steel-cut. Steel-cut oatmeal is so substantial, with a fuller flavor and texture that makes quick-cook seem as if it's merely masquerading as oatmeal.
When you eat steel-cut, you think, "Oh! So this is what oatmeal is supposed to taste like!"
But there's always that issue of time.
Steel-cuts oats are easily a 45-minute endeavor. We're not early risers and therefore don't have the luxury to spend 45 minutes on a weekday morning making breakfast.
So we've relegated steel-cut oats to the weekends.
No longer!
This ingenious recipe for overnight oatmeal makes cooking steel-cut oats a cinch. The previous night you boil six cups of water, stir in the oatmeal, let boil for 1-minute, turn off the heat and cover. The next morning, you turn the heat back on and let it boil for 10 minutes. In our experience, it doesn't even take that long: after 7 minutes the oatmeal is ready to eat.
Our favorite way to eat oatmeal is with sliced bananas, chopped walnuts and a bit of maple syrup. The recipe below recommends almonds, cranberries and maple syrup.
But you can stir in whatever you like.
What are you going to put in yours?
Overnight Oatmeal with Almonds and Dried Cranberries
Food & Wine (December 2008)
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* TOTAL TIME: 15 MIN Plus Overnight Soaking
* SERVINGS: 6
Ingredients
1 1/2 cups steel-cut oats
6 cups water
1/4 cup chopped salted roasted almonds
1/4 cup dried cranberries
Brown sugar or pure maple syrup, for serving
Directions
1. In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.
2. The next day, uncover the oats and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Spoon the oatmeal into bowls. Top with the chopped almonds and dried cranberries and sweeten to taste with brown sugar or pure maple syrup.
Make Ahead
The prepared oatmeal can be refrigerated for up to 1 week. Rewarm in a microwave oven and thin with water if necessary before serving.
