So most of you know that I was a cereal addict since the age of 17. I literally ate a bowl of cereal everyday, usually grape nuts topped with some other kind of fiberish cereal and granola. I’m one of those people that wakes up hungry and can’t sit around and wait a 1/2 hour for breakfast to cook, so cereal was the breakfast of choice, or should I say breakfast of convenience. Steel cut oats were reserved for those fancy hotel vacations or breakfast out with the family, as I was under the assumption that steel cut oats were a labor intensive and timely breakfast to whip up. I changed that way of thinking though when I cooked up my hot quinoa and oat cereal for the first time. I learned the trick to a quick breakfast of steel cut oats, and that was to bring them to a quick boil and then let them sit out overnight. I still eat cold cereal on occasion, but lately I have been devouring these steel cut oats, my 5 minute quinoa cereal and my quinoa and oat cereal. I would have to say that my breakfast routine has changed for the better!
So I’m posting this recipe for those fellow cereal addicts out there as well as those of you that want a quick and nutritious breakfast but were intimidated by the whole steel cut oat cooking process. This is seriously one of the easiest ways to cook up steel cut oats and I bet this will change your morning breakfast routine. So grab your tablet or laptop and join me in the kitchen as we cook up some steel cut oats.
easy overnight steel cut oats:
- 4 cups (32 ounces) filtered water - I recommend using filtered water as tap water can have too much alkaine in it thus causing a greenish slime to occur on the oats. The oats are totally safe to eat, but it’s not very appealing.
- 1 cup steel cut oats – I use McCann’s steel cut irish oats
- 1/4 teaspoon sea salt
- optional – dark or light brown sugar, honey or cinnamon to top the oats and mix in for a touch of sweetness or a dollop of peanut or almond butter
- toppings such as toasted walnuts, fresh or dried blueberries, goji berries, fresh blackberries, raspberries, strawberries, sliced banana, cranberries, dried cherries, sliced peaches, fresh mango, you name it
Give a quick stir and let the oats cook for 1 minute. I always set my timer here.
If your oats start bubbling and rising up, then just give them a quick stir and that should take care of it, but if they still keep rising up, then turn down the heat a bit.
When you wake up and patter (or stumble) into the kitchen, open the lid and this is what you will see.
FYI: Sometimes tap water can cause a greenish slime to appear on top of the oats. It’s not mold and the oats are still safe to eat, you just need to scrape off the slime. Oats can turn brown-green or even blue-green in color when they are cooked in alkaline conditions. Alkaline conditions are achieved when the water used to cook the oats has a pH balance of 9 to 12, so use filterd water when making oats, if you can. If it’s not the water, it may be your pan. Sometimes a new pan can leach metal ions into your food and that could cause the same reaction.
Turn the heat to medium and stir occasionally until the oats are heated through. There will be a bit of water in the mixture still, but the oats will thicken up as they sit. I really like this consistency because they’re not to thick, goopy or dry.
A bit of dark brown sugar, strawberries, blueberries and goji berries.
Fresh blackberries, blueberries and honey drizzled on top.Ok, I tried just tried putting a dollop of natural peanut butter on my bowl of oats this morning rather than using the brown sugar, and I have to say that it tastes amazing. Thanks for the suggestion Abby!
Got leftovers? Just re-heat the cereal in a sauce pan, over medium-low heat. The cereal will thicken as it sits in the fridge, so you’ll want to add a bit of water or milk to thin it up as it’s cooking.
If you like hot cereals then you have to try these other two cereals as well. They are both super quick and easy to whip up.