Steel-cut Oats My Way

The introduction to oatmeal has been a rocky one in our family. I didn’t eat it growing up, so it was not part of my routine. Our kids ate it as babies, but as they grew and were able to eat other things like cold cereal and eggs that were (a) less messy and (b) able to be self-fed, oatmeal took a back burner.

But now it’s back!

I’ve read about the health benefits of steel-cut oats for a while, but I wasn’t sure if we could do it. All my prior oatmeal-cooking experiences had gone over like a lead balloon. But what I found is that the steel-cut variety is more palatable to the kids, since it’s not so mushy. There’s more texture to the oats, which makes it more appealing.

I tried and tried again until I finally hit upon a recipe that works, both with the cooking time and the approval rating from the kids. This morning when I told the kids that we were having oatmeal for breakfast, they actually cheered!

So here you go…

I buy organic “Country Choice” steel-cut oats at Trader Joe’s.

Place 4 cups of water and 1 cup of uncooked oats in medium saucepan and bring to a boil. Immediately turn down heat to low, and simmer for 30-40 minutes, until oats are consistency you’d like.

(Side note…this provides a lovely time for you to drink your coffee, read your Bible, and enjoy the quiet gurgling of breakfast on the stove.)

When oats are finished cooking, stir in 1/4 C powdered milk for added creaminess, calcium and protein. Mix thoroughly.

This is the point where I usually turn off the burner and leave them covered on the stove. The texture is so thick that they stay nice and hot until everyone is dressed and at the table for breakfast.

Serve with brown sugar, maple syrup, raisins, fruit, jam…whatever you’d like.

To make it even easier on yourself, make them overnight in the crockpot. I got this idea from MckMama. Same ratio of oats to water; just turn them on low and let them cook all night. I found that you might want to add a bit more water than 4 cups, but try it yourself and see what happens.


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