Comments on: Cooking Steel Cut Oats

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By: David

David — Wed, 28 Feb 2018 15:17:54 +0000

I have been using this recipe when I travel. Unfortunately, I think that the comment than you cannot overcook oats is wrong. Cooking many foods raises the glycemic index, I discovered. I suspect this is true of oats, although I have not found any direct evidence. In future trips I think I will cook groats overnight instead of steel cut oats.

By: W

Sun, 26 Nov 2017 08:49:49 +0000

I’ve made thermos oatmeal for myself and my boyfriend almost every night for several years. It’s easy and reliable. He likes his soupy – 1.5 cups of water to 1/3 cup of steel cup oatmeal. I like mine more solid – 1.5 cups of water to 1/2 cup of oatmeal plus 1/4 cup dried fruit, plus salt, chia, etc. It’s possible to get a much thicker, drier consistency than could be made on a stove, almost like cooked rice instead of porridge.

This technique isn’t limited to oatmeal. It works for cooking every type of grain I’ve tried. Preheating is a necessity. Don’t open the lid until it’s time to eat. The oatmeal is usually still warm for six or seven hours, but I think it’s fine tepid. If I don’t eat it that morning I take off the lid so it can cool down, cover it with plastic film, and put it in the fridge, then empty it in a bowl and microwave it.