I cook a single serving of steel-cut oatmeal every morning and it only takes about 20 minutes. I simmer low and stir occasionally while preparing eggs. I use a half cup of oats and 1.5 cups of water. When done, I add a little milk, sugar and cinnamon. My wife will occasionally make me some on weekends with nuts, toasted bananas, etc.
Like some posters above, I too buy them in bulk. This is a huge cost savings. I get them at my local Whole Foods for $1.19lb.
The overnight cheat method on the McCanns can works fine for oats with some body to them, and it’s simple.
I actually just do the first part and don’t bother with the 9-12 minutes cooking the next morning. Into a glass bowl, microwave for 2 minutes. Put the rest in a storage container and back to the fridge. I also use about 3.5 cups of water instead of four. Either way’s fine though.
For those following at home – I added some frozen raspberries and almonds, and it was actually pretty good reheated. It even provoked some office kitchen envy. 
I had the same problem - crusty and stuck on at the bottom, soupy paste on top.
I too just make a batch and nuke a serving size in the mornings. That, or I use McCann’s quick steel cut oats, which aren’t quite as chewy, but miles better than rolled. They only take 5-7 minutes to cook.
I like to add a tablespoon of almond butter and a touch of brown sugar to mine. Delicious, and keeps me up and running for longer because of the protein and fat.
I had the same problem, until I got a smaller slow cooker. I got a 1-1/2 quart one from Amazon for 16.50. I put in 1/2 cup oats with 2 cups of water, cook it on low for 7 to 8 hours, comes out perfect every time. Definitely not mush!
What, cinnamon was not authorized?
Here’s my recipe, using a rice cooker with a timer:
1 cup of steel cut oats, 3 1/2 cups water (or slightly less), a handful of dried cranberries or dried cherries (the cheapest that I’ve found are at Aldi), 1 tbs sorghum molasses, 1 tsp vanilla, a big pinch of cinnamon, a small pinch of nutmeg, a small pinch of allspice, a small pinch of ginger, and a sprinkle of salt (all to taste).
Put it all in at bedtime and set the timer for at least an hour before I get up using the “soup” setting. Stir before eating.
I’ve been wondering if the size of the slow cooker made a difference.
The Alton Brown episode prompted me to try steel cut oats and I do think it is substantially better than the Quick variety … I never cared for Instant … but the time factor means I don’t bother very often and my slow cooker is a big whole chicken size, so I don’t want to make enough oatmeal to make it happy … been thinking about getting a small one just for the oats – but then, that’s a unitasker.
So, did those of you who have had poor results with the slow cooker method use a big one? Do those who report good results use a small one?
Hm good question, mine is large.
A hint for using a slow-cooker: Rig up a “bain-marie” (water bath). Pour some water into the cooker, and set a smaller container (Pyrex has some glass bowls that work wonderfully) inside, with the oat mixture.
It’ll take a couple of tries to get the proportions and timing right. If I put 1 cup of oats, and 3 of water, then cook on high for 3 hours it’s just right. Same proportions on low for 9 hours, that’s overdone (and burnt-tasting). I should probably try the slower cooking with a higher proportion of water inside the bowl.
No, the overnight method makes a perfect amount of oatmeal, for several days’ worth of breakfasts.
I make it with 1 cup oatmeal (which is 4 servings per the package). Scoop out 1/4 of it right away if I’m ready for breakfast, and put the rest in the fridge. Or more usually, I make it the evening before, and put it all in the fridge. By morning, it’s set up into a fairly solid mass, which I slice into 4 wedges. Scoop one wedge into a bowl, mush it up some, and zap for a minute in the microwave (stirring at 30 seconds). Fast, easy, healthy… One might add water, juice or milk at the warming-up step if needed.
Another way to cook:
http://bitten.blogs.nytimes.com/2009/03/20/oven-oatmeal/
I think I’ve linked to this before. I haven’t tried it yet, though. The only issue I have with it is that the proportion of water might vary depending on the size/shape of the baking container - a wide shallow pan with 1 inch of water on top is very different from a tall narrow one.
And another way of doing them in the oven:
http://stanford.wellsphere.com/healthy-living-article/baked-steel-cut-oatmeal/564822
I case anyone is wondering, I cooked it in my rice cooker w/ 1 cup oats, and a slightly shy 4 cups of liquid (incl 3/4 cup half and half, the rest water), and a teaspoon of vanilla.
PERFECT!!!
Thanks, y’all!!
Yay!
Did you cook it on “cook”, or overnight on “keep warm”?
And is your rice cooker a simple one, or does it have “fuzzy logic” with porridge settings etc.?
Just wanted to add I tried cooking them overnight in the crockpot, and yes, they came out just. awful. Thanks, Alton Brown! :mad: I cook them on the stove, pour in a cake pan, and just cut squares and nuke, when needed. It lasts a week in the refrigerator just fine.
Mine is a simple one, it just has cook, off, and warm. I cooked it on “cook” for about 40 minutes, a little longer on “warm” (the cooker switches from cook to warm on it’s own, how it knows is beyond my ken but it’s always right).
YUM!!
:smack: Why didn’t I think to look over here for steel-cut oats ideas???
::runs off to try some of these recipes::
Huhm. I usually just boil 3.5 cups of water on the stove, stir in a cup of oats, cut the heat, cover, and let sit overnight. It takes a few moments to heat up in the morning, though.