How to Cook Steel-Cut Oats to Perfection: switching from summer fun to fall flavors has never been better with this delicious and easy recipe. How
While it’s still technically summer there is a bit of a change in the air. Instead of the lasting summer heat, a slight briskness has found its way into the late evening and morning hours of the day, gently nudging summer out, making room for itself, the fall season.
Fall has a way of taking all the wonderful exciting parts of summer and seamlessly blending them into a slower pace and new excitement. The season of layered clothes, pumpkin spice, corn mazes, and foods that fill the body and soul with warmth and flavor.
It is the perfect time of year to embrace Steel-Cut Oats!
Why Steel-Cut Oats instead of Quick Oats or Rolled Oats, you might ask? The nutritional content is basically the same, they are, after all, the same thing just processed differently. The real difference is that steel cut oats are made from slicing the oat groat, or berry, into small pieces with steel blades. Regular rolled oats are just, that, rolled out flat and quick oats are quick oats that are further processed to reduce cooking time.
What all that boils down to are two main things: (1) cook time and (2) glycemic index. Steel-cut oats will take longer to cook than quick oats (plan ahead), but the real difference is the glycemic index. Because steel-cut oats have a lower glycemic index than rolled or, and especially, quick oats. That means that your body will digest and absorb your meal more slowly, which is good. Slower digestion and absorption means a slower rise in blood sugars. The opposite is true with more processed oats like quick oats, which have a higher glycemic index. Quick oats will be digested and absorbed quickly and can spike your blood sugar level. So, if blood sugar may be an area of concern, steel-cut oats are a much better choice.
Now, let’s talk about how to actually cook your delicious steel-cut oats!
- 3 to 4 Cup water (feel free to mix in some milk)
- 1 Cup steel-cut oats
- Salt, to taste. About 1/8 teaspoon.
- Sliced almonds, blueberries, and blackberries – for toppings
- Bring water to boil: Less water will result in a more firm oatmeal, more water will make a more creamy oatmeal. Bring water to a boil over high heat.
- Add oats and salt: Add your oats and salt and stir.
- Return to a boil: Allow the water to return to a boil
- Reduce heat and simmer: Once the water has returned to a boil reduce the heat to low and allow the oats to simmer. Allow to simmer for 20 to 30 minutes.
- Enjoy: Once cooked your oats are ready to be topped and enjoyed right away. You can also refrigerate your oats for up to a week.
Check out our whole assortment of oats by clicking HERE.