How to Cook Steel-Cut Oats in 30 Minutes
How to Cook Steel-Cut Oats
Boil water, add oats, reduce heat, and simmer. Cooking steel-cut oats is easy, but it does require some patience. The oats take a good 20 to 30 minutes to become tender, and decide they want to make a porridge. Start tasting the oatmeal around the 20-minute mark and keep cooking until you’re happy with it.
Serves 4 to 6
- 3 to 4 cups
water (or a mix of water and milk)
- 1 cup
- Scant 1/8 teaspoon
Measuring cups and spoons
2 quart saucepan
Bring the water to a boil: Use 3 cups of water for firmer, more intact oat grains or 4 cups of water for creamier oatmeal. Pour the water into a saucepan and bring it to a boil over high heat.
Stir in the oats and the salt: Pour the oats into the water, add the salt, and stir.
Return to a boil: Let the water come back up to a rolling boil — this should only take a few seconds. Be watchful as the water comes back to a boil as it can sometimes foam up and spill out of the pan.
Reduce heat to low: Once the water is boiling, reduce the heat to low and bring the oats to a simmer. You may need to play with the exact setting on your stove — aim to keep the oats at a barely perceptible simmer. You should see steam coming off the water with a bubble or two every few seconds.
Simmer for 20 to 30 minutes: Let the oats simmer for anywhere from 20 to 30 minutes, stirring occasionally and scraping the bottom of the pan. Cook until the oats are very tender and the oatmeal is as creamy as you like it — longer cooking will make thicker oatmeal.
Serve immediately or refrigerate for 1 week: The oats are ready to eat immediately. You can also let the oats cool and then store them in an airtight container in the fridge for up to a week. The oats will thicken in the fridge; stir a little milk or water into them when reheating to loosen.