How To Make Creamy Make-Ahead Steel-Cut Oatmeal — Cooking Lessons from The Kitchn

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This quantity will make about 4 servings.”,”image”:{“id”:”fa2bfa60330492f244ff8c73cca0923ea65ac0b5″,”width”:599,”height”:410,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2010-12-06T16:15:21.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51b6373a74c5b622a7000b69″}},{“image_id”:”202e2662904c1cd2049af7d879deaf9f69a8945c”,”caption”:”2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.”,”image”:{“id”:”202e2662904c1cd2049af7d879deaf9f69a8945c”,”width”:600,”height”:410,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2010-12-06T16:15:30.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51b6373bfb04d67b7a000bdb”}},{“image_id”:”37b332e6745be4f619bcf7eae1146e1ffc51b860″,”caption”:”3. Pour in the water and add the salt. Stir.”,”image”:{“id”:”37b332e6745be4f619bcf7eae1146e1ffc51b860″,”width”:600,”height”:410,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2010-12-06T16:15:41.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51b6373d74c5b6228c000bdf”}},{“image_id”:”81636a6803ff2865ff06caede049e28f77d83664″,”caption”:”4. Bring to a rolling boil.”,”image”:{“id”:”81636a6803ff2865ff06caede049e28f77d83664″,”width”:600,”height”:410,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2010-12-06T16:15:50.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51b63740fb04d67b7a000bdd”}},{“image_id”:”63b92e52a411329e64786dc9cef271a74eb75b19″,”caption”:”5. Turn off the heat and cover the pan. 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If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.\r\n\r\nWhen the oatmeal is warm, scoop out and enjoy!”,”image”:{“id”:”83fc76dc6ade8a4aa96d4207648020748f1b48e5″,”width”:600,”height”:410,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:null,”created_at”:”2010-12-06T16:16:08.000-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:492,”credit_name”:null,”credit_url”:null,”credit_email”:null,”credit_custom”:null,”credit_license”:null,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”51b63744fb04d67b5d000bdd”}}]};

Do you eat steel-cut oats for breakfast? This time of year I turn to them gladly: nothing like a bowl of hot, tender, pearly oats, all creamy and delicious. Steel-cut oats take a little longer to cook than rolled oats, but that’s not a problem. Set them up the night before and you’ll have hot oatmeal in the morning almost instantly. It takes only two or three minutes to heat them up. Here’s how I prep my oatmeal the night before.

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