If you think oatmeal comes in a packet, think again.
They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than old-fashioned rolled oats (and way longer than instant oats in a packet), but the results are so much better.
To shorten the usual half-hour cooking time, start the process at night and then finish up in the morning. Follow this recipe with your children.
Ingredients:
3 cups plus 1 cup water, measured separately
1 cup steel-cut oats
¼ tsp. salt
½ cup raisins
3 T packed brown sugar
1 T unsalted butter
¼ tsp. ground cinnamon
In a large saucepan, bring three cups of water to a boil over high heat. Turn off the heat and slide the saucepan to a cool burner. Stir in the oats and salt. Cover the saucepan with a lid and let it sit overnight.
In the morning, stir the remaining cup of water into the saucepan with the oats and bring it to boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, until the mixture is creamy and the oats are tender but chewy (four to six minutes).
Turn off the heat and slide the saucepan to a cool burner. Stir in the raisins, sugar, butter and cinnamon. Cover and let sit for five minutes before serving. Serves four.
If you don’t like raisins and cinnamon, try these fun flavor combinations.
Banana and Brown Sugar Oatmeal: Use two chopped ripe bananas instead of raisins. Leave out the cinnamon.
Blueberry and Almond Oatmeal: Use ½ cup of blueberries instead of raisins. Use two tablespoons of almond butter instead of butter and cinnamon. Add ½ cup of sliced almonds to the oatmeal along with the blueberries.
Toasted Coconut Oatmeal: Use one cup of canned coconut milk instead of water. Use ½ cup of toasted unsweetened flaked coconut instead of raisins. Leave out the butter and cinnamon.