Recipe: How to Cook Steel-Cut Oats

How to Cook Steel-Cut Oats (double boiler)
rec.food.cooking/Scott Fisher/1991

Steel-cut oats, for those not familiar with the term, refers to whole oat kernels that have been chopped roughly into two or three pieces. In the US, most oatmeal consists of rolled oats, which are first steamed and then pressed flat into little flakes. They cook much more quickly because they are somewhat precooked, but they lack the flavor and, most notable, the texture of steel-cut oats. (In the UK in particular, McCann's Irish Oats are one brand of steel-cut oats that I am aware of. In the US, it's much more cost- effective to buy steel-cut oats in bulk, from any health- oriented store that sells whole grains and pulses.)

I love the taste and texture of steel-cut oats. They're nuttier, oatier, and have a wonderful pop to them as you crunch them between your teeth. I enjoy regular oatmeal also, but steel-cut oats are a special treat.

The bad news is that they take a longer time to cook than everyone's favorite instant oats in the cardboard tube. They can be really trouble-free, though, if you've got a double-boiler.

Here's how I cook them for the three of us:

1 cup steel-cut oats
2 cups milk
Dash salt

Put oats, milk and salt in the top of a double-boiler and stir. Over high heat, bring water to a boil.

When it boils, set the timer for 30 minutes, cover the oats, reduce the heat to a medium simmer.

When the timer goes off, remove the cover from the oats and stir them. They should be a thick porridge, but the individual grains should still be apparent.

Serve with your choice of toppings. I have come to enjoy either a splash of cream or, more likely, a pat of butter and a healthy dose of real, honest-to-Arbor-Day maple syrup.

The McCann's tin also describes how to cook steel-cut oats on a stovetop. I believe that you use the same proportions but simply have to stir the oats more frequently to avoid scorching.

How to Cook Steel-Cut Oats (stovetop)
rec.food.cooking/Margaret Woo/1991

I just made some this weekend (McCann's Irish Oats). The recipe on the tin states:

1 cup McCann's Irish Oats
4 cups water
1 tsp. salt

Bring water and salt to a rolling boil (I would omit the salt--the results were rather salty...). Add oats. Stir until the porridge begins to thicken (about 1 minute or so). Reduce heat and simmer 30 minutes, stirring occasionally. Traditionally served with buttermilk, butter and/or sugar or honey.

I like the stuff because it's a little crunchy.