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Steel-Cut Oats, Quick Method
(recipe, Deborah Madison)
Soaking the oats overnight reduces the cooking time from 25 to 5 minutes.
- 1 cup steel-cut oats
- 3 cups water
- ⅜ tsp. salt
- Place oats in a heavy saucepan and cover with 3 cups water. Soak overnight.
- In the morning, add salt, and bring to a boil. Reduce heat to a simmer and cook partially covered for 5 to 6 minutes.
- Serve with milk and/or other toppings, such as chopped fruit and nuts.
Read more in Deborah Madison's article about hot cereal breakfasts.