You Can Make: Oatmeal
Oatmeal is all over the blog world, with good reason. It’s a filling breakfast to last until lunch. Yet many people have a love/hate relationship with this breakfast staple. Complaints include “bland/sticky/time-consuming/etc.”
I completely understand . As a kid I’d only ate instant flavors more suited for dessert than breakfast. I thought healthy oatmeal = plain with water. No matter how healthy I wasn’t eating this. Ick.
The transcript is below if you don’t have time for Alton’s awesomeness…but he is super awesome.
Once the oats are harvested, the miller has a lot of choices to make. For instance he might elect to remove only the outer hull. That would produce whole oats, also known as groats. You notice that, uh, they still have their entire bran coat on, a lot like brown rice which is not a complete accident because you know what? They also taste kind of like brown rice. Nice, but a little too nutty for my taste. The other things is that, uh, even if you soak them overnight and cook them for hours, they’re chewy as Gumby. I’ll pass.
Steel Cut Oats
Now, if you were to take these, however, and send them through steel cutters you would have steel-cut oats, a.k.a. Scotch oats or Irish Oats or—I love this one—pinhead oats. They also take a little while to cook. But they produce a very creamy porridge. Mmm. It’s also just a bit chewy, a little toasty … mmm. They’re really nice.
Now if you were to take these and steam them and press them out in rollers and then dry them, you would have rolled oats, a.k.a. old-fashioned oats, a.k.a. oatmeal. These are the oats we think of when and, well, if we think of oats. Now the idea of mashing them flat that was an American thing. Makes them cook faster. The problem is, faster is not always better. In fact, uh, they tend to produce a rather measly mush. They do have some other applications which they are very well suited, but we’ll get to those later.
Could you process them even more? Well, sure. Why not? You could mash them even thinner, par-cook them and then dry them. Then you’d have instant oats which I wouldn’t feed to my horse.
Alton loves steel-cut oats – I tend to agree – but traditional oatmeal can be delicious as well. The instant stuff is good in a pinch or for fun things like microwave oatmeal cookies.
Oats are cheap and easily purchased in bulk for pennies on the dollar and prepared more ways than I can imagine. I prefer a few make ahead versions in large batches I can eat all week.
*Note: I love cinnamon and use it in any recipe possible.
If you detest it…you are not my friend. Or you can just omit and not tell me. *
Steel Cut Rice Cooker Oats
- Combine 2 cups steel cut oats with as much cinnamon as you enjoy – for me the more the merrier – and 1/2 tsp. salt. Stir to combine because cinnamon will not mix in after you add the water – it’s fat soluble.You can sub 2 tbsp. cocoa powder for chocolate oats…or add it to the cinnamon for Mexican Hot Chocolate Oats.
- Add 5 cups water and stir. Set rice cooker for next morning to allow for soak time. Fresh fruit can be cooked with the oats or added later. I set the time to begin an hour before I wake up to allow for cooking and cool time.
- In the morning stir and add any toppings. Raisins, apples, and bananas oh my.
The consistency will be thin the first day but makes for easy reheating with a splash of milk.
Maple Banana Bake
- Combine 1/2 cup rolled oats, 3/4 cups water and 1/4 cup milk or milk alternative in sauce pan with a pinch of salt. Heat on medium until the bubbles begin.
- Slice a banana into pot and add cinnamon and nutmeg to taste (I use 1.5 tsp. and 1/4 tsp. nutmegs) and 2 tbsp. maple syrup. Whip with fork or whisk until your arm falls off…or almost.Stopping here to eat from the pot is fine, but trust me it’s worth continuing.
- Spoon oatmeal into individual ramekins or muffin tin and bake at 350 degrees until top is slightly brown. For an extra sweet crunch add a tiny bit of brown sugar to create a brulee crust.
These oats can be stored in the fridge for reheating or eating cold. Makes 4 1/2 cup servings.
Apple Slow Cooker Oats
I love oats but hate the boil over when microwaving. Rice cooker oats are my standard go to but slow cooker oats are just as easy and delicious.
- Combine 1 cup rolled oats with 1.5 tsp. cinnamon in slow cooker and stir…same reason as rice cooker. Add 3.5 cups water and either 1/2 cup of unsweetened apple sauce or one diced apple or pear. If you aren’t fruity, uh don’t like fruit in your oatmeal, skip it and use 4 cups of water.
- Add a pinch of salt and a smidge (2 tsp.) of oil, butter or margarine to prevent sticking. I also use crock pot liners because they are the best invention…EVER! No clean up freeing the crock pot for dinner the same night.
- Cook overnight on low for 8 to 9 hours.If you only sleep 6 hours, set them up early for maximum creamy factor.
- Top with sweetener of choice, a splash of milk, and your favorite add-ins. I love maple syrup or molasses and vanilla hemp milk and berries.
Leftovers can be stored in the fridge – without the milk and sweetener – for easy reheating throughout the week.
Honestly oatmeal can be whatever you like…even mimicking my childhood instant oats with maple & brown sugar or strawberries & cream.
One other tip…muffins/brownies/peanut butter/etc. make great toppings for a new breakfast every day.
How do you eat oats?