Steel cut oats are very, very different to rolled oats. Unlike regular oats that have been steamed & rolled out thin to cook quicker, steel cut oats are the closer to the original oat grain, they’ve just been cut into smaller pieces...by steel blades, hence the name steel cut oats!
They do take longer to cook into porridge but their chewy texture & nutty flavour are worth the effort. This recipe makes a few serves so you'll only need to cook once for a few days worth of breakfasts.
In this version I added in fresh ginger & a cinnamon stick but you could use the ground versions or even leave them out if you prefer. I love adding warming spices like these during the cooler months.
To make this you need...
- 1 cup steel cut oats
- 1 1/2 cups milk of choice
- 1 1/2 cups water
- 1 cinnamon stick
- 1-2 tsp freshly grated ginger
- Put the oats in a large bowl & cover with water with about 2cm of water over the top of the oats. Soak overnight - this cuts down the cooking time. If you prefer, you can cook them from scratch for longer.
- In the morning, rinse & drain the oats then put all ingredients into a saucepan. Bring to a mild boil then simmer for around 30 mins or until cooked through, creamy & slightly chewy.
- Enjoy with honey, fruit, nuts & seeds
This make 3-4 serves.