Food Talk And Fabulous Finds - Steel Cut OatMess... I mean, Oatmeal




Less of Lena
05-20-2006, 11:34 AM
In my neverending quest to make this journey more interesting, I tried my first attempt at Steel Cut Oatmeal today. I actually bought it last week, but I had read about how much time it takes to prepare, so I didn't get to do it until today.

I opened the can (oatmeal in a can???) and was taken aback by the odd apprearance of the cereal. Nuggets. O-kayyyyyy...

Keeping an open mind, I did as the package instructed. Poured 1 cup of these strange-looking granules into a large pot containing 4 cups of fast-boiling water (the pot holds at least 8 cups, maybe 10). Stirred as it thickened up a bit. Lowered the flame to its absolute lowest setting and covered the pot. According to the instructions, I should let it simmer for 30 minutes, coming back to stir "occasionally".

I set my timer for 10 minutes and went upstairs.

Came back in 10 minutes to find an absolute MESS. The oats had bubbled up and over and slid down the sides of the pot and made a slimy, oaty spreading puddle all over the stove. Grrrrrrr!!!

I stirred up what was left in the pot (some was oaty, some was slimy -- I mixed it all together) and turned off the flame. I let it sit like that. Not a happy person.

After about another hour, I came back and stirred it some more. It looked as if it might be an edible consistancy so I decided to give it a try, because even though I was somewhat seething abut the mess, I was still wanting to give it a fair trial before rendering my verdict.

Plus, I was hungry! Hadn't had breakfast because I wanted to save myself for this new food.

Placed some in a bowl, added a bit of butter, sweetener and cinnamon and tasted...

Oh. My. Goodness... all was forgiven! The stuff is grrrrreat! A hint of nutty, with a texture that was very pleasing to the tongue. I can see where a little bit would be very filling. I was quite satisfied with about half a cup.

I divided up the remainder of the pot into individual servings (into the fridge with you!) and proceeded to clean up the mess. I'll definitely make this again, but I think I'll use the overnight-no-flame method next time!

Final answer? Mmmmm mmmmmm!


Quirky1
05-20-2006, 12:12 PM
Lena, where do you find steel cut oatmeal in the store? I don't think I've ever heard of it before. I love regular oatmeal so this just may be heaven for me, I'm thinking. :)

Not only did you get a nutritious breakfast, but you also got a good workout cleaning that stuff off your stove!

Less of Lena
05-20-2006, 12:20 PM
I was expecting to have to hunt for it at some fancy-dancy health food emporium, Quirky. At the very least, I figured it might be in one of the Health Foods sections of the regular supermarket. To my surprise, it was right in the regular cereal section, the part with all the other hot cereals. It was on the top shelf (not eye level) with the wheat germ and whatnot, so you do sort of have to know to look for it.

The brand I bought was McCann's.

((flexes her muscles after cleaning off the stove!))


Meg
05-20-2006, 12:20 PM
What a coincidence - I tried steel cut oatmeal for the first time yesterday and LOVED it! Of course, I'm lucky because I'm on vacation so didn't have to do the cooking (or cleaning up)! :lol:

Jayde
05-20-2006, 01:33 PM
Lena, I am so glad you liked it. Really good stuff, huh! I can't give you any tips about making it in an open pot over flame as I've only ever used a pressure cooker or slow cooker for them. I think the slow cooker is the most fun way to cook them. Very little mess and if you add just a tad of cinnamon to the oats and water the house smells so good in the morning.

I had an opposite experience today. As I've run out of steel cut oats (again!), I picked up a box of regular oatmeal on my way home from work yesterday (the store I was at didn't have McCann's). Anyhoo, I made the regular oatmeal today. It has been years since I've eaten regular oatmeal. And now I remember why. It required absolutely no effort to chew. Just mashed it up in my mouth and swallowed. Uh.. I can't eat this tomorrow!
Question is now.. what do I do with the rest of it?!

Meg
05-20-2006, 01:40 PM
Jayde, I'm guessing that cookies wouldn't be a good suggestion for the leftover oatmeal? :rofl:

Jayde
05-20-2006, 01:49 PM
Jayde, I'm guessing that cookies wouldn't be a good suggestion for the leftover oatmeal? :rofl:
Yah, right... I'd make them with the pretense that my son loves cookies and I've got to get rid of the oatmeal anyway... knowing full well that he'd probably eat one or two and leave the rest to go stale.. then I'd be eating them. yah.. been there.. done that!

I think I am going to try and mix a little in with rice. We mix rice with all sorts of things (various types of rice mixed with any one or more of the following: beans, barley, quinoa, millet, ..ah and dashima (kombu) seaweed. I think the texture of the rolled oatmeal won't be a good addition but if I only add a little each time I make rice, it might work.

But don't think I didn't think about the cookies already. I did! :D

angel-eyes
05-20-2006, 03:57 PM
ooohhh, I'm thinking I'm going to have to try this!!! Is there really a difference between regular stove top oatmeal and steel cut oatmeal? I guess so!!! I've seen it many many times (on the top shelf) but I always reach to the bottom shelf and get my Quaker oats. THANKS.

Jayde
05-20-2006, 04:01 PM
Is there really a difference between regular stove top oatmeal and steel cut oatmeal? I guess so!!!

You betcha!

Less of Lena
05-20-2006, 04:15 PM
I think the steel cut has a heartier, more robust flavor. It has more heft than the regular. But I'm not going to give up the regular. Love my Quaker Old-Fashioned :). I make it thick, so it sticks to your ribs but feels nice and smooth as it goes down.

For me, it's not going to be one or the other -- it's both! But not at the same time! :lol:

I haven't experimented much with mixing things in rice, Jayde. Occasionally I mix wild rice and brown rice, or throw some mushrooms and/or onions in, but nothing as exotic as oatmeal (oatmeal? exotic???). I've never even heard of some of the things you mentioned!

srmb60
05-20-2006, 04:19 PM
Oh Lena! You make even a mess of oats sound like fun. Do you have a crockpot?

Less of Lena
05-20-2006, 04:36 PM
We *had* a crockpot, but we moved, it got boxed and buried and has yet to resurface. We still have 3,000 boxes in the basement to be unpacked. :o

I'm half tempted to just pony up the money to buy another one. What do they run, $25 or so? And when I find the original one, it can get donated.

srmb60
05-20-2006, 05:33 PM
Has anybody tried bringing the oats just to a boil then turning it off (the night before) and leaving the lid on tight overnight? If you had a good heavy sauce pan, why wouldn't that work?

Meg
05-20-2006, 05:39 PM
Susan - do you make them in a crockpot? I have one and will absolutely be making steel cut oats again but am clueless about how to go about it. Can you make more than one serving in advance?

I agree that it's the texture and heartier flavor that makes them so good. Kinda like brown rice (which I adore) versus white rice or a fabulous whole grain bread versus the white squishy stuff. I doubt that I'll ever give up my Quaker completely though - the guy on the box is just too cute. :lol:

Less of Lena
05-20-2006, 05:40 PM
That's sort of what I did, Susan, just not overnight. The pot that boiled over this morning had the lid on and was on an extremely low flame. It boiled up under the lid and bubbled and oozed and slithered out!

Anyway, after discovering the mess, I stirred it, put the top back on and let it sit covered for about an hour or so with no flame at all. Instead of simmering, it just sat and set.

Maybe this is a new recipe!

srmb60
05-20-2006, 07:19 PM
Oh Lena! Your description of ooze is giving me shivers!

Meg, yes! I put 1/2 cup oats in 2 cups of water and put it on low over night. Most times someone besides me eats some but I think it's at least 4 or 5 1/2 cup servings. I put them in little containers in the fridge.

Meg
05-20-2006, 07:22 PM
Thanks, that sounds easier than slime! :lol: Do you just microwave the little containers then?

srmb60
05-20-2006, 07:27 PM
I whiz 3 egg whites and the oats in a food processor and nuke that for about 2 minutes. I stir it up and it's kinda custardy.

Jayde
05-20-2006, 10:45 PM
I cook it in the slow cooker (crock pot) just like Susan does. Except I usually use 1 cup of oats and 4 cups of water. It makes more oats but sometimes I eat the oats not just for breakfast but for lunch in a pinch or even a snack after work. Also, it does get eaten every now and then by someone else IF I put it in front on a convenient shelf (um.. you know testosterone has a negative affect on navigating ones way in the frig :lol3: )

I almost always add dried fruit when cooking. Rasberries, raisins, or apricots, etc. I heat up what is in the frig just by putting it in the microwave then add a bit of cold soy milk (Silk Soy.. the red one) or yogurt. I like a bit of yogurt the best. Top it off with some walnuts or almonds and I am all set.

Though the slow cooker is easier, if I am in a hurry I do use my pressure cooker. The electric pressure cooker is mostly used for rice at my house so if I put oats in it I get evil eye looks.. ;) so lately I use my stove top pressure cooker when cooking oats. The pressure cooker really cuts down on time and any mess. I just throw the oats, water, dried fruit in the pressure cooker, turn it on.. when the knob starts rocking I let it cook for 8 minutes then shut it off and remove from heat. As soon as the cooker cools enough to open it is ready to eat. No mess or fuss or evil looks. :devil:

Now.. what to do with these cute empty cans.. that is what I would like to know.

Jayde
05-20-2006, 10:48 PM
I haven't experimented much with mixing things in rice, Jayde. Occasionally I mix wild rice and brown rice, or throw some mushrooms and/or onions in, but nothing as exotic as oatmeal (oatmeal? exotic???). I've never even heard of some of the things you mentioned!

I never thought about what we eat as exotic. Its just always here. But putting oatmeal in rice sure does sound exotic, doesn't it. (If I try it I won't tell my husband... I'll just wait and see if he notices. If there is no reaction or a positive reaction I will keep it up. It's good for him too.)

Mel
05-21-2006, 08:24 PM
Wow :o You all are making this so hard! I just nuke em! Steel cut takes about 4 minutes in a really big bowl, and regular takes 2 minutes in a really big bowl :)

I've used oatmeal flakes as "flat croutons" in my salads, mixed with cottage cheese and natural peanut butter, or ground up as oat flour to make protein muffins or pancakes.

Mel

Jayde
05-21-2006, 08:44 PM
Wow :o You all are making this so hard! I just nuke em! Steel cut takes about 4 minutes in a really big bowl, and regular takes 2 minutes in a really big bowl :)

In the microwave? Really?

Those are some good ideas for the oat flakes. I like the idea of grinding it up as flour or adding it to peanut butter. Specially the pb. I never would have thought of that.

Less of Lena
05-21-2006, 10:51 PM
Wow :o You all are making this so hard! I just nuke em! Steel cut takes about 4 minutes in a really big bowl, and regular takes 2 minutes in a really big bowl :)

Mel

Heh NOW you're talkin'! My kind of cookin'! :carrot:

penpal
05-22-2006, 11:41 AM
I whiz 3 egg whites and the oats in a food processor and nuke that for about 2 minutes. I stir it up and it's kinda custardy.

Your post inspired me to try cooking my oatmeal with eggs (so I can have both carbs and protein for breakfast). I used 1/2 a cup of cooked steel cut oats and 1/2 cup of eggbeaters and 1 tsp. sugar. I skipped putting it in the food processor as I like the texture of steel cut oats. I microwaved the mixture for 2 minutes and then gave it a stir. It was delicious! Like you said, it was 'custardy' and I topped it with some sliced strawberries - yum! Thanks for the tip. :thanks:

I use the method to cook oatmeal where I put 1 cup of steel cut oats in 4 cups of cold water, bring to boil, put the lid on and turn off the heat. The next morning it's ready and I just warm it up in the microwave.

sarahyu
05-22-2006, 01:00 PM
I have to watch it when they first start to cook or I get the big oatmeal mess also. Once the water boils I turn the flame way down, then stir in the oats. It seems like the first few minutes is when it's going to explode out of the pot. I try to be around the stove for about 10 minutes to catch it when it starts creeping up the sides, if you sort of sit the lid at an angle to let the steam out it doesn't seem to expand quite as much. You have to add a smidgen more water that way and once you find the foam has sort of gone down then you can put the lid on tight with the heat as low as it will go to continue cooking.

I've not tried the crock pot method. I have the olde style that is hard to clean afterwards so I very seldom use it. I've been thinking of adding a newer one to my collection.

Good luck.
Sarah

WaterRat
05-22-2006, 01:17 PM
You're all inspiring me to take the plunge to steel cut - mostly it's been the price that's holding me back. I love old-fashioned ones, and I've had oat groats in the past that were good, so I imagine I'd like it fine. Hey, I just got a raise, maybe I could buy a can as a congratulations. :rofl:

sarahyu
05-22-2006, 03:21 PM
Water Rat
You may be able to find them cheaper in a health food store or organic market-usually the bulk area. I think McCann's Irish Oatmeal is really expensive and have never bought it. I can get oat groats for less then $1.00 a pound and sco are about the same price.
Sarah

WaterRat
05-22-2006, 04:00 PM
Um, I'm sure I could - it's just that we don't have those things here. I loved shopping at Whole Foods and Trader Joe's when we lived in Seattle, but now I'm back to the world of mainstream grocery stores. :) They do have a pseduo-health food store in Anchorage (50 miles away) that I might try the next time I get there. Last time I looked, a can of McCann's (is that the brand name?) was about $5.

Jayde
05-23-2006, 02:33 AM
Water Rat, it seems even less expensive when you realize that it only takes a small amount to equal a serving compared to the rolled oats.

azul
05-24-2006, 12:32 PM
left over rolled oats (uncooked) you can add some to your groundbeef. This makes the beef last longer. Hamburgers, meatloaf, or hambuger helper.

This was a great frugal tip I got, they can not tell the differece. I do not eat meat so I can not tell you what it tasted like

WaterRat
05-24-2006, 12:41 PM
My mom always put rolled oats into her meat loaf, and consequently I do the same. Of course, I hardly ever make it these days.....

Okay, I have to go to the store today, so I'll check out the cost per serving of the steel cut oats vs old fashioned. :)

suechef
05-25-2006, 12:58 PM
I love steelcut oatmeal. Just fyi, the name says it all: it is simply whole oats, cut with sharp blades, so there is no processing, unlike all other oatmeals.

Because of the long cooking time I make a large batch & keep it in the fridge; in the morning I add some water (because it's so firm by then), put it on the heat & use a whisk & some muscle to get it back to the right consistency.

I like to add currants or raisins or chopped dates during the initital cooking phase. Also cinnamon, or allspice (my father has allspice trees where he lives and sent me a lifetime supply last Christmas, so for a while I was adding it to just about everything, and discovered it's great on oatmeal.

For sweetener honey is best by far, followed by maple syrup.

cheers,
Sue

Jayde
05-25-2006, 03:00 PM
I like to add currants or raisins or chopped dates during the initital cooking phase. Also cinnamon, or allspice (my father has allspice trees where he lives and sent me a lifetime supply last Christmas, so for a while I was adding it to just about everything, and discovered it's great on oatmeal.

Allspice... that's one I need to try. :)

Meg
05-27-2006, 07:28 AM
I bought Bob's Red Mill brand of steel cut oats, from the health food section of my grocery store. The microwave directions say to cook 1/4 cup oats in 3/4 water for 3 - 5 minutes and let stand for 2 more minutes. Be sure to use a BIG bowl because they really do bubble up! I cooked them for 4 minutes and they turned out well but a little too chewy. I'm going to try 5 minutes next time to see if that makes a difference. Good stuff - I've got DH hooked on them too! :T

garybearsgirl
05-29-2006, 09:01 PM
Here's something I tried when I was attempting the vegan raw food diet (and no, I didn't lose any weight or last very long on THAT program!)
You can do this with any whole grain. It would even work with oat groats, which are oats that heven't been cut at all. Just soak them overnight or until they become a chewy consistency. A raw foodist would then eat them just like that! Perhaps with some cinnamon or agave nectar (vegans don't eat honey because it comes from bees).
Here's the caveat, though - calories still count, and it's possible to chow down a massive quantity of soaked whole grains - at least it was for me! Measure out one serving at a time of dry whole grain and then soak.
This would be great for the summertime when it's 90 million degrees outside :devil: and who wants to stand over a hot stove?

-Michele (who now eats anything, especially what she isn't supposed to eat!) :p

HandbagAficionado
05-31-2006, 12:29 PM
Hi everyone.

Reading this thread inspired me to try Steel Cut Oats. I usually eat the Quaker Women's Nutrition Vanilla Cinnamon (can't be beat, IMO) but I am aware it probably isn't the healthiest (sugar, etc.).

Anyway, so I went to my local supermarket and found the oats in a can, and they were $7. Sitting next to it was a canister of "Irish Style" oatmeal. It had to be cooked in a similar fashion, and the nutrition label looked pretty much identical to the steel cut. The Irish style was only $2 and change, and being on a budget, I decided to try those first.

So, are these the same thing? Anyone know what the difference between the Irish and Steel Cut? Also, they had Scottish? Geez, I am Irish and Scottish ... you'd think I'd have a clue. :?:

TIA!

Kelly

WaterRat
06-01-2006, 04:48 PM
Well, today I was at a larger grocery in another town and I found both the can of McCain's (?) for $9.89! :eek: Fortunately, I went by their health food section and found the Bob's Red Mill for about $3. Whew. I bought some and will try them soon. :)

Garysbeargirl - my DH eats rolled oats like they were cold cereal! He often mixes them with other cold cereal, adds milk and there you go. He won't touch them cooked :shrug: He will eat other hot cereals, and especially likes Maltex, which isn't available here. We get several boxes whenever we visit family on the east coast.

zinkemomx2
04-12-2008, 01:50 PM
I know this is a really old thread but I was looking for ideas on how to cook my oats. I found mine at the Amish Bulk Food store. $.59 a pound! I was so excited. I did the simmer method this morning but I am going to do the overnight soaking tomorrow. Very tasty. :)

gastronome
04-12-2008, 11:07 PM
I HAD to get some after reading about all this commotion. I found it at my local health food store for $.89/lbs. I bought about 3 pounds and made 1 cup for dinner tonight. Boy was it tasty! I found my new favorite food. I think I could eat this all day.

I merged a couple of ideas on this thread to easily and painlessly make a pot of oats on the stove. I soak 2 cups of dried steel cut oats over night in 4 cups of water. The next day I add an additional 3 cups and bring everything to a boil, put a lid on it then turn off the heat. After about 1 hour all the water is absorbed into the oats and it is perfect for me. THen I just store it all up and I'm good to go for a while!