Cooking Steel-Cut Oats
Unlike flakes, steel-cut oats are simply groats chopped into smaller pieces. Because the germ and bran remain intact, they don't turn to mush; they retain a distinct bite even after long cooking.
Watch your heat to avoid scorching
These oats stick to the bottom of the pot if left unattended or cooked over heat that is too aggressive. Keep the simmer gentle.
- heavy-bottomed saucepan
- wooden spoon
- measuring cup
What goes in.
- 1 cupsteel-cut oats
- 3 cupswater, whole milk, or a blend
- 1/4 tspkosher salt
Unlock the depth of the grain
Toast the dry oats in the pan with a small knob of butter until they smell like warm hay before adding your liquid. This step creates a foundation of nuttiness that boiling alone cannot achieve.
The method.
Toast the oats
Place the oats in the saucepan over medium heat. Stir constantly for three to four minutes until the grains darken slightly and release a toasted aroma.
Add liquid
Pour in the water or milk. It will hiss and release steam. Add the salt and stir once to scrape any toasted bits off the bottom of the pan.
Simmer
Bring the liquid to a light boil, then immediately reduce the heat to low. Cover the pan and let it cook for 20 to 25 minutes.
Check the texture
Remove the lid. Most liquid should be absorbed. If it looks too thin, cook uncovered for another few minutes. The oats should be tender but hold their shape.
Other turns to take.
Overnight soak
Combine oats and liquid in the pot the night before. In the morning, bring to a boil and cook for only 5 to 7 minutes to finish.
When it doesn't go to plan.
If using milk, watch the pot closely as it boils over much faster than water.
If the porridge becomes too thick before the grains are done, splash in a little more liquid.
Let the cooked oats sit off the heat for two minutes before serving; this final rest makes the texture cohesive.
The ones that keep coming up.
Can I use a slow cooker?
Yes. Use a 1:4 ratio of oats to liquid and cook on low for 7 hours.
Are these the same as Scottish oats?
No. Scottish oats are stone-ground, resulting in a meal-like texture, whereas steel-cut oats are chopped into distinct pieces.
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