Transform oatmeal into a sweet or savory dish you can enjoy every day.
that I’ll choose any day over the mush of rolled or quick-cooking instant oats. But whatever kind of oats you use, toasting them before adding any cooking liquid amplifies their comforting aroma and nutty, sweet flavor. And since it only adds an extra couple of minutes to the process, I consider this step to be mandatory.
Just melt a little pat of butter in a saucepan over medium heat, and once the foam settles down, add your oats. Stir to coat the oats in the butter and then toast them, swirling or stirring the pan often, until they are fragrant and have even darkened a shade, about five minutes. Watch them carefully so that they don’t burn; adjust the heat if needed.Oats are naturally quite creamy, thanks to being such a starchy grain, but incorporating whole milk into the cooking liquid makes them even richer.
For every one part oats, you’ll need four parts liquid for steel-cut oats, or two parts liquid for rolled oats. Once you’ve added your liquid to the saucepan and it’s come to a boil, reduce the heat to a gentle simmer and partially cover the pan. Cook steel-cut oats for 15 to 20 minutes, until they’re tender and as thickened as you like, stirring occasionally; rolled oats will cook in five to seven minutes.
But something that steel-cut oats do very well is reheat. So make a big batch once or twice a week, and then quickly reheat it on your busy mornings. One cup of steel-cut oats typically yields about three ample or four smaller servings, so you can just double or triple that as necessary for your household.Know that they will thicken considerably as they cool, going from soft to set in the space of about 30 minutes.
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