Even though I like the taste and texture of steel-cut
oats, the 30 to 40-minute cooking time is often a detriment. So, when I
discovered Cook’s Illustrated Ten-Minute Steel-Cut Oatmeal recipe, I just had
to give it a try.
They decrease the cooking time to only 10 minutes by
stirring steel-cut oats into boiling water the night before. The results? Perfect porridge.
I topped my oatmeal with brown sugar, walnuts, raisins
and a dollop of Greek God’s Greek Yogurt, honey vanilla flavor. Other toppings
that I’ll be trying include: craisins, pecans, maple syrup, chopped apples.
Leftovers can be warmed up in the microwave for breakfast
tomorrow.
Ten-Minute Steel-Cut Oatmeal Serves 4
4 cups water
1 cup steel-cut oats
¼ teaspoon salt
- Bring 3 cups water to a boil in large saucepan over high heat.
- Remove saucepan from heat; stir in oats and salt. Cover
saucepan and let stand overnight.
Oats added to boiling water. - In the morning, stir in remaining cup of water and bring to
boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally,
until oats are softened but still retain some chew and mixture thickens and
resembles warm pudding—about 4 to 6 minutes.
Remaining cup of water just added to soaked oat. 
Oats after being cooked for another 4 to 6 minutes in the morning. - Remove from heat and let stand for 5 minutes.
- Add favorite toppings and serve.
Recipe without photos . . .
Ten-Minute Steel-Cut Oatmeal Serves 4
4 cups water
1 cup steel-cut oats
¼ teaspoon salt
- Bring 3 cups water to a boil in large saucepan over high heat.
- Remove saucepan from heat; stir in oats and salt. Cover saucepan and let stand overnight.
- In the morning, stir in remaining cup of water and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding—about 4 to 6 minutes.
- Remove from heat and let stand for 5 minutes.
- Add favorite toppings and serve.
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