Typically, steel cut oats require around 30-45 minutes to cook. But this recipe cuts the cooking time way down. The secret? Get started the night before. Simply boil the oats for one minute in the evening, cover and let them sit overnight, then warm them back up for about 10 minutes in the morning. This recipe suggests cranberries and almonds as toppings but you can add your own. I like fresh cinnamon and stevia, some raw slivered almonds and a handful of raisins. Have fun with it!
Overnight Oatmeal with Almonds and Dried Cranberries
1 1/2 C steel-cut oats
6 C water
1/4 C chopped salted roasted almonds
1/4 C dried cranberries
Agave, cinnamon and stevia for sweetening
In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.
The next day, uncover the oats and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Spoon the oatmeal into bowls. Top with the chopped almonds and dried cranberries and sweeten to taste with agave syrup or cinnamon and stevia.
The prepared oatmeal can be refrigerated for up to 1 week. Reheat a microwave oven and thin with water if necessary before serving.
Adapted from a recipe from Food &Wine, found on thebittenword.typepad.com