Steel Cut Oats: Make Once - Eat All Week (Three Topping Ideas Included)

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Steel cut oats straight from the box can be cooked immediately in about 25-30 minutes . . . but I’m not going to wake up 30 minutes early to make them. (I know myself.) Luckily, with whole grains like steel cut oats, a little forethought can save a ton of time. I like the texture best when they’re soaked overnight, and the shortcut method – dropping them into boiling water the night before, then warming them up the next morning after they’ve soaked—simplifies life.

Ingredients

  • 1 cup Hodgson Mill Steel Cut Oats, Makes 4 servings
  • 4 cups water
  • 1 tsp dark brown sugar
  • 1 pinch salt
  • 2 Tbsp milk
  • 1 Tbsp fig preserves
  • 1 Tbsp walnuts, toasted
  • 1-2 tsp chocolate hazelnut spread, like Nutella
  • 1 tsp all-fruit raspberry preserves

Directions

Hodgson Mill Steel Cut Oatmeal, Overnight Timesaver Method

1 cup Hodgson Mill Steel Cut Oats
4 cups water

Boil 4 cups of water in a large saucepan or pot, add 1 cup of Hodgson Mill Steel Cut Oats. Turn off heat, cover, and leave overnight. In the morning, cook them on low for 10 minutes.

Makes 4 servings. Keep in sealed container in refrigerator up to 4-5 days, and reheat in microwave or on stovetop.

My classic favorite: Steel-Cut Oatmeal with Brown Sugar and Milk 1 cup cooked Hodgson Mill Steel Cut Oats

1 teaspoon Dark brown sugar
Pinch of salt
2 Tablespoons 2% milk (use more or less, to taste)

This is the first way I ever ate steel cut oatmeal, and it’s still pretty awesome. The sugar melts, and the milk cools it all down and flows into all the cracks. If you’re anti-sugar, but still want some sweetness, either maple syrup or honey makes a great substitute.

A newer favorite: Fig and Toasted Walnut Steel Cut Oatmeal
1 cup cooked Hodgson Mill Steel Cut Oats
1 Tablespoon fig preserves
1 Tablespoon toasted walnuts
Pinch of salt

A friend who always has great ideas for taste combos just introduced me to this. It’s really deep and earthy tasting, hardly sweet at all. The fig preserves are smooth and rich, contrasting with the crunchy walnuts, and it’s a perfect match with the nutty oats.

And my newest favorite — Chocolate-Hazelnut and Raspberry Steel Cut Oatmeal 1 cup cooked Hodgson Mill Steel Cut Oats
1-2 teaspoons chocolate-hazelnut spread (like Nutella)
1 teaspoon all-fruit raspberry preserves
Pinch of salt

It’s a bit decadent, but the goodness of the oats under it helps keep it grounded. It’s my reward for those days when it’s reeeeeeally difficult to get out of bed. I can only imagine how amazing this would be with actual bits of shaved dark chocolate, chopped toasted hazelnuts, and fresh raspberries on top . . .  but seriously, I can’t be expected to have all three of those things in the house at the same time.



Makes 4 servings. Print this Recipe

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