I’ve been a little busy lately, so I haven’t had any time to work on the Cooking Through Stacy’s Stash series – so I think I’m gonna put that on hold. Instead, over the next few weeks I would like to share with you some recipes I’ve been working on that our family (and other families) really love. Specifically today, I’m going to tell you how to cook steel cut oats and how to make them a bunch of different ways.
One of the most popular recipes here is my Basic Baked Overnight Oatmeal. It’s been a family favorite here for years and I’m glad that you all love it just as much as we do. Using that basic recipe, you can make approximately 1.5 million tweaks and make it different almost every time! I love variety. 🙂
I have really come to love using steel cut oats. I like the texture once they are fully cooked – note, FULLY COOKED…not cooked until they taste like you’re eating paste, which is easy to do with those. Since we love my Fruity Baked Steel Cut Oats, which are actually individual servings, I knew I could probably make a big pan full like I do with my other recipe – and sure enough, it works great.
Like I noted with my Fruity Baked Steel Cut Oats, sometimes these can take longer to cook than others – so the general rule, like with most everything, is “cook until done.” That way I cover my hiney when yours takes 40 minutes and mine is done in 30. Gotta keep my behind covered – no one like seeing naked butts. 😉
These soak overnight to help cut down on the cooking process the next morning. I just mix them up before bed in a bowl – cover it, stir the next morning and pour into a baking dish. If you want to double this recipe, you could use a 9×13 pan instead of an 8 inch like I used.
To dress them up, here are some great add-in options: pumpkin, fruit, nuts, nut butters, chocolate chips, dried fruit, etc. I also like to serve mine with toppings – usually maple syrup is our go-to, but we also like sweetened yogurt and peanut butter.
So, here you have it! I hope you all enjoy this as much as we do – and as much as you like the rolled oats version. 🙂
Basic Baked Steel Cut Oats
- 1 cup steel cut oats
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups milk
- 1/3 cup honey
- 2 eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- Optional Add-Ins
- Toppings: yogurt, jelly, syrup, cream cheese, milk, etc.
- Combine milk, honey, eggs, coconut oil, and vanilla.
- Stir in oats, baking powder, cinnamon, and salt.
- Cover and refrigerate overnight.
- Stir mixture gently and pour into greased 8-9 inch baking dish.
- Bake at 375 for 40-45 minutes or until oats are tender and liquid is absorbed.
- Serve with toppings.
Yield: 4 servings