When it comes to oatmeal people have their preferences and there are certainly differences between steel-cut, rolled, instant and quick cooking oats.
(steel-cut oatmeal)
(choose organic for an unadultered taste)
Steel-cut oats are whole grains; they are the inner portions of the oat kernel. These kernels look similar to long corn rice and are processed into two or three pieces. Rolled oats start with the same kernel then get rolled and steamed between heavy wheels and this flattening and steaming makes it quick cooking. Steel-cut oats take about 30 minutes of cooking time versus 5 minutes with rolled oats. There is an even quicker oat-cooking product known as oat flakes and here all you need to do is bring water to boil and pour in the oat flakes and the meal is done.
Compared with other hearty breakfast options like bacon & eggs, ham, pancakes, French toast etc., oatmeal is the best go-to option since it stuffs the belly and has a lasting effect until lunch hours and the best part is it keeps you slender and guilt free.
Usually I’m in the camp of give me what I want as quickly as possible - but in the case of oatmeal patience actually pays of totally. I recommend cooking the steel-cut version. Steel cut oats take longer to cook than the other more broken down kind. In my opinion steel-cut oats score better on many levels because they’re wholesome, rich and nutty with a slight chewy texture. The only down side is the longer cooking time but there are ways to get around it. Let’s face it not too many of us want to get up half an hour earlier to cook oatmeal. So I suggest cooking oatmeal sometime during the day, whenever it suits your schedule in larger quantities and you can portion it into smaller containers for the next days to come. It can be re-heated simply with a few tablespoons of liquid of choice such as milk, nut milk, soymilk etc. The re-heating can be done either in a pot or in the microwave.
(plenty of stee-cut oatmeal for the next couple of days)
Oatmeal Variations
I have become bored with diner style oatmeal because usually it’s tasteless and seems like grown up baby food. I have been testing many oatmeal recipes for restaurant breakfast menus and want to share a few favorites:
(certainley not dull...oatmeal cookie ice cream sandwiches with hot chocolate)
Basic Oatmeal
(recipe serves four)
5 cups water
1 cup steel cut oats
2 pinches of salt
1 pinch cinnamon powder
- In a 2-quart sized pot bring water to boil and add the oats, salt and cinnamon.
- Cook mixture on low heat setting for 30 minutes.
I actually love oatmeal for a dessert course, it reminds me of rice pudding and I give it a similar treatment. Warm oatmeal with cocoa powder and a dash of heavy cream, garnished with ice-cold butter flakes. If you have leftovers pop them into the refrigerator and eat it cold the next day which catapults the dish to a pudding like experience.
An unusual version creating different layers of temperature won many fans in my past. Sweeten basic oatmeal with honey and add one tablespoon of milk per person and fresh plump blueberries just before serving. I recommend ladling this oatmeal mixture over a spoonful of rich Greek-style yogurt in a bowl. The eating experience of scalding hot blueberry flecked oatmeal with chilled yogurt beneath is interesting and refreshingly good.
Soak nuts like pistachios, cashews or almonds in water for two hours and add this with a heaping tablespoon of raisins to the basic oatmeal recipe.
(power breakfast; oatmeal with wheat grass, sprouted cashews and rich Greek yoghurt)
For the health nut in you I have some special tricks for you to experiment with -- add dehydrated wheat grass, sprouted chia seeds or powder, and extra virgin coconut oil for an all day boost. These ingredients are interchangeable and the amounts can vary but add it at the end to the basic recipe so the nutritious value can shine.
(...and for the New Years Eve menu; oatmeal broth with chantarelle mushrooms and black truffles)
