Cooking steel cut oats well

topic posted Wed, November 15, 2006 - 1:51 PM by  Josh
Hey folks,

So the way I've been trying to cook steel cut oats... according to the package directions... bring water to boil, put in oats and stir. Let boil for a few minutes until they "thicken", turn the heat down and let them simmer for 25 minutes or so, uncovered, stirring.

The amount of water they indicate is clearly not enough... I've tried putting more, in doses and at the beginning, and the oats still always seem to stick (and sometimes burn) to the bottom of the pan.

Anyone having any more success?
posted by:
SF Bay Area
  • Using a heavy pan, I bring the oats and water (1 to 4 ratio) to a rolling boil for 10 minutes and then remove the pan from the heat. Let it cool for 20 or 30 minutes. This also works for whole oats and many other grains. Some harder seeds, such as wild rice, may require boiling for 30 minutes.
  • Microwave it. It'll be done in 2 minutes and it's great! You may have to stop and stir the bowl to keep the oatmeal from rolling over the sides.
    It is also good to throw in other grains/fibers/nuts for more texture, chew and crunch. I wish I could say I thought of it myself, but I got the idea out of a Cooking Light magazine about 5 years ago.
    How's that for fast and easy?
  • A SUPER easy way of cooking them is throwing 1cup oats, 4 cups water (or a water/cream or water/soymilk mixture) and a cup of your favorite dried fruit (I use cranberries) in a Crock pot on low the night before (8 hrs). When you wake up you'll have hot yummy fruity happiness waiting for you. I got this recipe from Good Eats, though it calls for figs, which get all mushy and nasty in the crock.
    • Unsu...
      you can also soak the steelcut oats in some water overnight so they're plenty saturated to cook. this is supposedly how grains were eaten by earlier peoples.
  • I have been eating steel cut oats most mornings, and though the water does absorb quickly, causing the oats to stick to the pot when I am not paying enough attention(which is quickly remedied with some soaking in soapy water), I have some tasty suggestions! I like to add a little vanilla extract, and then serve with butter, dried cranberries, brown sugar, and a dash of nutmeg. Mmmm!
    • Unsu...
      I toast my steel cut oats with butter for about 10 minutes on med. heat before adding boiling water( 1/2 cup oats, 1 TB butter). It makes it nice and nutty. I add 1 1/2 cups boiling water and some salt and reduce heat to low. Simmer for about a 1/2 hour, adding 1/4 cup soymilk after about 20 minutes. I've been adding dried figs and mangos, walnuts and some maple syrup lately:)
  • Hey Josh,

    I LOVE steel cut oats. I rarely, if ever, follow the directions for them. I just keep adding water towards the end until the desired consistency & texture. I always start off with double the water to oats. (at least) I cook them on a medium heat and stir constantly so the burning doesn't happen.

    Then I like to mix in some fresh pecans, dried blueberries and whatever else I have hangin around. YUM
    • crockpot!

      I often cook cereals or sticky rice in a crockpot and set it up on a heavy duty lamp timer so that it cuts on right be fore I wake up, so the cereal is nice and hot and I don't have to actually think about cooking when I get up.
      • My fave steel-cut oat recipe: Soak 1 cup oats and 4 cups milk of your choice (cow, soy, rice, nut, etc) overnight, covered, in med-sized bowl. Transfer to medium saucepan, add 1/2 tsp salt and 2 cinnamon sticks or 1/2 tsp cinnamon and cook on stovetop over med-high heat to bring to a boil. Lower heat and maintain a gentle simmer and cook, uncovered, stirring frequently until oats are softened and most of liquid is absorbed and becomes thick, about 10 minutes. Stir in 1 tsp vanilla extract, 3 TBSP brown sugar (and if you choose, 1 cup dried fruit of your choice) and simmer 3-5 more minutes. Remove cinnamon sticks and either serve right away or...the leftovers can be transferred to a resealable container, cooled and covered and stored in the fridge for up to a week reheated as needed. Superduper yummy!!
  • Unsu...
    Mine always seem to have enough water, but cook far faster than the 30 or so minutes, more like 10-15...wassup with that? They are so good and my wee ones really like them!
    • I dunno... maybe you have a faster cooking version b/c no brand of traditional 'steel cut' oats have ever cooked in 15 minutes for me. Even regular thick cut oats take bout 20..if not longer.

      Someone mentioned her recipe w/ any sort of Milk, Cinnamon Sticks & some other Yummies.. I think I'll try soaking the oats as mentioned.. that sounds good to me & something which might cut down a bit on cooking time.
      • Unsu...
        Note to Self: STEEL-CUT, NOT ROLLED, oats in the slow cooker. I am living proof that even good cooks can do terrible things to innocent food. It took me soaking the pot twice plus 20 minutes of scrubbing to get the Brown Crust that was Once Oatmeal off.

        Live and learn :-)
  • i don't cook my oats totally ,i leave the digesting work to my stomach ,it gives it something to do then ,use kettle water and add smaller amount of oats and then microwave and add more oats after if its too watery,leave it stand for a while if you want to to cook more,i just eat it half cooked though
  • ..i also eat oats uncooked with in a whey protein shake,they don't have to be cooked,i think cooking em lowers the nutrition in em and i think that's right ,i bulk up easily cooking oats than if i drink em raw
    • Some people might find digesting raw oats is more difficult than digesting cooked oats.
      • it does take some time and with small amounts first to slowly larger portions to allow your body to become accustomed to it.
        • cooked steel cut oats are the same as the slimy gluten like slick stuff.

          They are flaky however if a person is accustomed to the instant texture of

          oats simply soak the oats in cool water until absorbed then follow the suggested

          guidelines . When newly introducing foods to children , the slimy is easier to chew for those who haven't

          grown in all of their milk teeth.

          so the soaking is mostly for burgers where the oats are going to hold the staples together.

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