Monday, March 15, 2010

'Instant' Steel-Cut Oatmeal

Nuttier, chewier, and more satisfying, steel-cut oatmeal is my weekday breakfast of choice. Less processed than its rolled counterpart, steel-cut oats have greater nutritional benefits and more 'oaty' flavor.  Having eaten both steel-cut and rolled oat oatmeal for many years, I feel like the steel-cut oatmeal is more filling.  This may be due in part to its lower glycemic index, which causes a lower initial insulin spike, and provides your body with a balanced and sustained energy source.

Now, I know some of you are saying "I don't have the 30+ minutes to make steel-cut oatmeal, my mornings are hectic enough." No need to worry about that, I've developed a recipe to make instant steel-cut oats without help from fancy gadgets or frozen packets. I typically make several servings at once to eat during the course of one week. One final bonus- this recipe is starchy, burnt, and gluey, oatmeal pot free. 

'Instant' Steel-Cut Oatmeal

3:1 Water: Steel-Cut Oats (For four servings I use 3 cups of water : 1 cup of oats)

-Bring water to a boil in a lidded saucepan. Add oats, shake pan gently to distribute and cover in water, and remove the pan from the hot burner. Let the covered pan stand overnight or until it has cooled to room temperature and the oats have absorbed all the water.
-Package cooked oats in individual serving containers or in one container and refrigerate.
-Place the desired portion of cooked steel-cut oats in a microwave safe bowl and microwave on high for 2-3 minutes. Garnish with the toppings of your choosing and enjoy.

Topping Ideas: Honey, brown sugar, maple syrup, dried cranberries*, raisins*, dried apricots*, banana, strawberries, blueberries, almonds, chopped walnuts.

*These toppings can also be added to the boiling water with the oats if desired.

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