Steel cut oats are most often served for breakfast with sweet accompaniments such as sugar, syrup and fruit However, like any type of grain, steel cut oats can also be served as a savory dish. When soaked in water overnight, steel cut oats only need to be warmed up in the morning before serving.
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
- 4 cups of water
- 1/4 teaspoon salt, plus more to taste
- 1 cup of steel cut oats
- 1 to 2 cups of grated cheddar cheese
Bring the water and salt to a boil in a pot over high heat.
Add the steel cut oats.
Bring the water back to a boil.
Turn off the heat. Cover the pot and let the oats sit out overnight.
In the morning, re-heat the oats over medium-high heat for about five minutes, stirring several times. Add the cheese and continue to cook the oats until completely heated, 3 to 5 minutes more. After adding the cheese, then add salt to taste if needed.
For variety and extra flavor, add any of these additional toppings to your bowl of steel cut oats and cheese:
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
What Are Steel Cut Oats?
The way that oats are milled determines their texture and what they are called. For all styles of oatmeal, first the outer hull is removed to get to the inner oat groat. The groats are cleaned and heated before being milled. Heating the groat stabilizes the enzymes, making the oats less likely to become rancid.
Steel cut oats (also called Irish or Irish-style oats) are cut into little pieces by steel blades. Because the oats are in small pieces, the texture is chewier.
Scottish oats are ground into meal, which makes a creamier bowl of oats that is less chewy.
Rolled oats (often called old fashioned oats) are softened by steaming then the oats are flattened by rollers. Rolled oats make a very creamy bowl of oatmeal. Quick-cooking oats are flattened even more so they are thinner than old fashioned oats and therefore cook even faster.