Last week I traveled to DC for Social Media Week with work. While there I was able to grab dinner with a dear friend on her b-day (Hi Angie!) and also had the chance to meet one of my favorite bloggers, Gena of Choosing Raw. I’ve been reading her blog for ages so it was amazing to finally meet her in person. She and I grabbed breakfast at Le Pain Quotidien, a cute little restaurant near Dupont Circle.
Their menu is packed with delicious sounding things (like warm organic quinoa and pear cereal with bosc pears, dried fruit, nuts, cacao nibs, cinnamon). I almost ordered the quinoa but given that I don’t LOVE pears, I decided to follow Gena’s lead and get a bowl of steel-cut oats with almond milk and berries.
Oh my goodness! How did I forget how dense, chewy, creamy and filling steel-cut oats are? I seriously have had a container of steel-cut oats in the pantry for months. I always eye it and think, nah… those take too long to cook.
After last week’s bowl of goodness, I came home determined to try my hand at making steel-cut oats. Since I had heard that soaking the steel-cut oats overnight helped speed up the cooking process, I decided to go that route. T’was a great decision!
Here’s what I did: Boiled the oats for 1 minute, covered them and let them sit out at room temperature overnight. The next morning, when I started to get hungry (which, let’s be honest, was as soon as my feet hit the floor) I took the lid off the oats, gave them a stir and let them cook for about 7 minutes over medium-high heat. Once they were hot, I portioned a serving into a bowl, dressed them up a bit and dug in!
They were just a creamy and delicious as the ones I had last week at Le Pain Quotidien.
Those of you that follow me on Instagram will be happy to see that I cropped the “spider” out of this picture.
Overall, I really like the texture of these oats (they’re chewier than rolled oats) and the fact that they are so creamy, without any added milk! I could be wrong, but I think the creaminess has to do with the overnight preparation method.
- 1 cup steel-cut oats
- 4 cups water
- pinch of sea salt
- ½-1 teaspoon cinnamon
- toppings of choice - chopped pecans, banana, blueberries and maple syrup
- Place oats and water into a saucepan, bring to a boil and allow the mixture to boil for 1 minute.
- Cover with a lid and let stand overnight at room temperature.
- The next morning, uncover the saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy, about 7-10 minutes. Stir in cinnamon.
- Portion the oatmeal into bowls.
- Dress with toppings of choice. I stirred in banana slices, then placed pecans, blueberries and a drizzle of maple syrup on my bowl of oats.
Let the leftover oats cool and place in the refrigerator for up to one week. You can reheat the oatmeal on the stove top or in the microwave throughout the week for a quick breakfast (just add a little water or milk if it gets too thick).
One quick note for those that might be curious: Steel-cut oats ARE less processed than regular rolled oats, but there are only minor differences nutritionally. Steel-cut, old-fashioned, and quick-cooking rolled oats all have approximately the same amount of fiber, protein, calories, and other nutrients.
For all you night owls that are reading this tonight (right after I posted), there’s still time to boil your oats for tomorrow morning.
Good night friends!