Steel-cut oats help!

By Anonymous -
Alright, I finally bit the bullet and bought some steel-cut oats. I'd like to either cook them in the pressure cooker or the slow cooker overnight. Anyone have a good recipe? I did a search of the food blog but nothing came up. Thanks!

Comments

Alissa said…
Well, I have only made them in the crockpot once, and I didn't love them. I just used the oats, water, some chopped dried apricots and cinnamon. I didn't like the texture or flavor, so I didn't bother to post it.

I have found that I really prefer my oatmeal made with milk rather than water, but I've been reluctant to make the steel cut oats in the crockpot with milk. I'm not sure how that would turn out. Would the milk separate?

What I DO plan on trying next time is this, Alton Brown's recipe, which combines water and half-and-half. If you try it first, let us know how it turned out!
http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/index.html
8:00 PM
gwen said…
I have eaten them but never made them in a slow cooker!
9:51 PM
Kelly said…
I eat steel-cut oats every day for breakfast and I make them in my 1.5 Qt crockpot (thanks, Alissa!). I use a rounded 1/2 C measure, 1/4 tsp salt and about 3.5 C water and cook on low for about 8 hrs-ish. I happen to like the texture of oats made with water but you can always add milk in the morning when you serve it. Also, I throw in a bunch of frozen blueberries right before serving. This is enough for 2. Hope this helps.
11:57 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more