Oats Of Steel

March 30, 2011


Yesterday Matt stopped into Integral Yoga [a grocery store, not a yoga studio!] and I requested he pick up a few bulk bin items – non-toasted buckwheat (which I haven’t been able to find) and steel cut oats.

The buckwheat so I can finally try one of Ashley’s creations and the steel cut oats to grind into Scottish oat porridge [just steel cut ground in food processor for 2 minutes]


I was excited he found the buckwheat!! I put them in the Vita-mix (because Ashley said it worked better than the Cuisinart) and they turned into flour in just 5 seconds! Magical Vita-mix. I think this is because buckwheat are really soft – almost crunchy – so they aren’t hard to grind. I’m going to try the steel cut in there too, but I have a feeling the Cuisinart might be better because they are so hard.


But I did the grinding this morning for tomorrow’s breakfast because today I had steel cut oats on the stovetop! I figured I’d give them another try. I’ve had them many times, and while there’s obviously nothing bad about them, I just much prefer rolled or Scottish oats.

The difference between steel cut and rolled oats is a quick press of the oat to flatten it out and create surface area for quick cooking. The same with Scottish oats – when I blend them I increase the surface area and they cook in just 5 minutes. The nutritional content of all 3 is the same. The only variable is the surface area, which after cooking is probably negligible.

Last night I soaked the steel cut oats in water to help them soften a bit:

For TWO servings

  • 1/2 cup oats
  • 2 cups water

This morning I added 1/2 cup milk and brought them to a boil at 7:36am.

By 7:42am I had already ruined my stovetop with a boil over!! Black X for the steel cut.


They were ready right around 8am – 25 minutes later. And 25 minutes of patience I don’t have! Sorry steel cut, you are just not worth it! [I don’t have a rice cooker and I wouldn’t dirty up the giant crockpot for this daily]. The main reason why I DO enjoy steel cut is the slight chew to the oats – but I can achieve this by adding some cooked wheatberries to my oats or leaving the Scottish oats at a coarse grind!

Ok, enough analyzing!!


My bowl of oatmeal was still delicious!!


Topped with Great Harvest jam, Sneaky Cinnamon Flying Squirrel PB (yum!!) and a sprinkle of flax and granola.


Half full:



Off to shower – Matt and I have an early meeting!

Previous post:

Next post:

{ 104 comments… read them below or add one }

1 Jumanah @ Healthy Living in the Middle East March 30, 2011 at 8:25 am

I hate when things boil over and ruin a clean stove! But at least your oatmeal turned out delicious!


2 Baking 'n' Books March 30, 2011 at 11:39 am

Ditto. Even worst is when things explode in the microwave…especially eggs. What a mess. And it always sounds like a bomb went off or something!!


3 Stacey (The Home-Cooked Vegan) March 30, 2011 at 8:26 am

Lol- it’s funny that you analyze your oats so much! I usually just grab a box of Quaker at the grocery store! 😀

I’ve got to try that Flying Squirrel PB!!! All of the flavors sound so yummy and fun!
Hope you have a good meeting :) Happy Hump Day!


4 Christina March 30, 2011 at 8:29 am

When I want steel cut chewiness without the morning wait, this is what I do: boil the steel cut oats the night before for 10 minutes, turn off the heat, put a lid on the pot and leave it on the stove overnight. In the morning, they only take 10 minutes (sometimes less!). I love their chewiness too and this is a big time saver.


5 aimee March 30, 2011 at 8:13 pm

I do the same thing for my family and they love them. (I dislike oats) My husband doesn’t like to eat any other kind of oats now.


6 Lisa Fine March 30, 2011 at 8:30 am

I make steel cut oats every few weeks, and usually make several servings at once, to last for several days. I also start them overnight. I have a way to make them in this post, if you’re interested:


7 Canadian March 30, 2011 at 9:40 am

I use this method too. I found out about it here:


It’s pretty fast as it is (10 minutes in the morning), but I still make 3 servings at a time.


8 Beth @ Beth's Journey to Thin March 30, 2011 at 8:31 am

Ohhh I’ll have to try that! I looove Scottish Oats and actually have some of the Bob’s Mill variety but am running low. It makes such a creamy bowl of oats!


9 Holly @ The Runny Egg March 30, 2011 at 8:34 am

I’ve never made steel cut oats — mostly because of the time required to cook. A friend of mine makes a crockpot full of steel cut oats, then portions it out in the fridge, then she just reheats a portion every morning. That sounds more feasible to me!


10 Meg March 30, 2011 at 8:35 am

What a strange name for a grocery store, ha!

Enjoy your meeting and have a sweeeeet, sunshine-y day :)


11 greenbean March 30, 2011 at 8:37 am

steel cut oats do keep well in the fridge and can be reheated as well. i like to make enough for a few days and then breakfast is ready in minutes.


12 Kristin @ Iowa Girl Eats March 30, 2011 at 8:39 am

Ugh – boil over is JUST the worst. So are the drippy drippings that leak out the lid of the pot when cooking rice and burn on the stove. Hate that!


13 Cara Craves... March 30, 2011 at 8:41 am

I get so annoyed when my oat pot boils over…I now never cook them
with the lid on.


14 Casey March 30, 2011 at 8:53 am

Almost every time I make steel cut oats, I have a boil over…booooooo!


15 MonsteRawr March 30, 2011 at 8:45 am

I never understand why oatmeal is so prone to boiling over. When I microwave my morning oatmeal it needs to go in for 2:15 to get the right consistency, but I have to do it by putting it in for 1:30, then :30, then :15. If I do it any other way, it boils over. Which is beyond annoying.


16 Lucy @ The Sweet Touch March 30, 2011 at 12:24 pm

I read an article the other day because I was curious and apparently it is the starch in the oats that causes this. The best solution is a bigger bowl or split up your cook times (like you do!).


17 Khushboo March 30, 2011 at 8:46 am

Wow I as it is wish rolled oats cooked faster. Steel cut oats, you just don’t make the cut 😉


18 Kristi @ KristiAteIt March 30, 2011 at 8:47 am

I need to remember to put some jam on my oats. Everytime I see it on your blog, it looks so delicious. But, when I go to make them for myself I forget!


19 Angela @ Eat Spin Run Repeat March 30, 2011 at 8:47 am

Looks yummy!! Ialso prefer Scottish oats to the steel-cut kind because I find they tend to have a larger volume. I would have never guessed that Integral Yoga is a grocery store! Have fun in your meeting today! :)


20 Freya (Brit Chick Runs) March 30, 2011 at 8:48 am

I think the combination of jam, nut butter and granola on top of oats is the most beautiful picture :)
And Oats of Steel – how has that not been a title sooner!? I love it!


21 faith @ lovelyascharged March 30, 2011 at 8:51 am

I make steel cut oats routinely – its definitely my favorite variety! I love that they’re chewy, not so mushy as instant. Mine only take about ten minutes when I bring the water to a boil, add the dry oats, reduce heat to about level 3/4, cover and let ’em set – by the time I do my makeup, I have breakfast ready!


22 Sarena (The Non-Dairy Queen) March 30, 2011 at 8:51 am

I am the worst at boiling my oats over…it’s like the oat Gods want to put me in my place every morning. Yours look delicious! Have a great day Kath!


23 Jennifer March 30, 2011 at 8:52 am

I LOVE the title of your post today!
I have been making my oats the way you do with banana and am seriously loving it! Thanks for always sharing!


24 Toni March 30, 2011 at 8:53 am

Not sure about the Trader Joe’s near you but the one I go to has Quick Cook Steel Cut Oats! Cook time is cut dramatically.


25 Lesley Lifting Life March 30, 2011 at 8:55 am

I hate the dreaded stove-top boil over!


26 sarah March 30, 2011 at 8:59 am

@Christina- That’s how I make steel cut oats. Kath, you should give it a try. It works perfectly, it’s easy to clean and no waiting for steel cut oats in the morning.


27 Christine March 30, 2011 at 9:00 am

I know “simplify” from Home Neat Home, but seriously, a $10 rice cooker for steel cut oats while you shower = worth the space. For me anyway!


28 Laura March 30, 2011 at 9:02 am

We always make our steel cut in the microwave…just cook them without a covered lid. Works perfect, no boil over and we have oats for the week.


29 Jackie @ Baking Charms March 30, 2011 at 9:06 am

Ugh that happens to me all the time! That’s why I started using my microwave more often… when I get an easier-to-clean stovetop I’ll think about changing it up again 😉


30 Emily March 30, 2011 at 9:09 am

I only have about 20 minutes for breakfast most mornings so I absolutely love quick-cooking steel cut oats from Trader Joe’s (some mornings I want the chew). Same nutritional content as regular steelies but ready in far less time!


31 andrea @ chocolateandoranges March 30, 2011 at 9:11 am

I do the rice cooker method set on timer so they’re waiting for me, but I don’t blame you on not wanting to wait for the stovetop oats. As Laura mentions, you can make them in the microwave (which is how I usually make my rolled oats as well), although I haven’t actually tried it yet.


32 Jillian March 30, 2011 at 9:13 am

In terms of your VitaMix, did you use the wet blade to grind those or the dry blade?


33 Susan March 30, 2011 at 10:41 am

I was wondering the same thing. I almost bought a dry blade pitcher, but didn’t feel I’d use it much.


34 KathEats March 30, 2011 at 11:31 am

I used my regular wet blade. Mine only came with the one.


35 chelsea March 30, 2011 at 9:14 am

How funny – I could have sworn that I discovered steel cut oats from this blog and your love of them! I must have stumbled here after I discovered my love for oats :) I use the quick-cooking ones from Trader Joes, but I’ve never had the TIME to try “real” ones!


36 Heather (heathers dish) March 30, 2011 at 9:17 am

Mmmmm steel cut chewiness…I actually love using mine in scones…the texture is perfect!


37 emily March 30, 2011 at 9:21 am

kath!! this is so weird but i thought you’d get a kick out of it…..had a dream last night that you announced you were pregnant! i’ve read daily garnish so i must have babies on the brain!


38 KathEats March 30, 2011 at 11:31 am

Uh oh! Hope not :)


39 Katie March 30, 2011 at 9:22 am

We do not need this many pictures of oatmeal! Your breakfast posts are my least favorite for that reason!


40 KathEats March 30, 2011 at 11:32 am

Yes. We. Do.


41 Jack O'Brien March 30, 2011 at 11:52 am

Yes, we definitely need this many pictures of oatmeal. 1) It’s delicious and 2) IT’S DELICIOUS


42 Hannah March 30, 2011 at 12:41 pm

And actually, these are my favorite of Kath’s posts! All of her posts are beautiful, and the oatmeal pics take them over the top! I can think of nothing that I would change to Kath’s blog.


43 Clare March 30, 2011 at 12:59 pm

Gasp! I sometimes make other breakfasts just for “variety” but then I regret it and wish they were oatmeal instead.
I love the beautiful, colourful lunches and dinner that Kath and Matt make but I come here specifically for the oatmeal porn :)
Have you tried whipped banana oats? LIFE. CHANGING.


44 Tracy March 30, 2011 at 12:50 pm

If you can’t say anything nice, don’t say anything at all! 😉


45 Richelle March 30, 2011 at 1:36 pm

I agree! I love Kath’s oatmeal pictures!


46 Abby March 30, 2011 at 4:06 pm

Agreed! I love your oats Kath and look forward to seeing them just about every day! :)


47 Heather @ Side of Sneakers March 30, 2011 at 9:24 am

Have you tried soaking them overnight (4:1), then popping them in the microwave for about 6 minutes? That’s usually how I do them because I have no patience for cooking or cleaning up the inevitable boil over 😉


48 Valerie @ City|Life|Eats March 30, 2011 at 9:26 am

You and Ashley and Alton Brown are the reason I know all the differences in oats and textures :) Thank you :)


49 staceyhealthylife March 30, 2011 at 9:28 am

Steel cut is way too much work. And sometimes They can be so chewy.


50 Natalie @ Will Jog For Food March 30, 2011 at 9:29 am

The oats look awesome! When I make steel cut oats, I make about 4 servings at a time and individually portion them out. It is a pain to make every day for sure!


51 Heather @ Get Healthy With Heather March 30, 2011 at 9:31 am

Patience is not one of my strong suits when it comes to breakfast. When I do take the time to make steel cut oats I make sure to make 3-4 servings that way breakfast is quick most days. Can’t wait to hear how you like the buckwheat!


52 Emily @ Savory and Savage March 30, 2011 at 9:40 am

I haven’t had buckwheat in so long. I have the same problem of not being able to find it at stores.


53 Laughter-Loving Stacy March 30, 2011 at 9:42 am

Yeah, I’m not a fan of steel cut oats either! They take soooo long to cook! But that bowl of oatmeal looks delightful :)


54 Tanya March 30, 2011 at 9:44 am

I use to nuke my steel-cut oats in the microwave only because it was quicker, but it was messier and never really turned out all too great. Now I cook them on the stove starting at 6:10AM, and I’m eating at 6:25AM.

This is what I do:
I stick 60g worth of steel-cut oats in a plastic container, put water just so it comes above the oats, toss it in the fridge overnight. Then in the morning I toss them in a pot with 10g worth of chia seeds, 1/3 c of water, 1/2 c. of 1% milk toss it on high, and watch it until it begins to boil up (about 4-5 minutes). Then I cut the heat, put it on simmer, and let it do its thing for 5-10 more minutes. The chia seeds, plus the milk helps thicken it up. Then when the liquid is almost absorbed I put in my pumpkin, or — this morning!! — roasted pureed sweet potato, vanilla extract, etc.

Nice and thick and chewy! And thus far has worked out without any hitches. But it’s important that if you don’t turn the heat to its lowest setting then it WILL boil over. Steel Cut Oats are sill like that. :(


55 Katy @ A Healthy Shot of Life March 30, 2011 at 9:44 am

I feel ya! Steel cut oats take waayyyyyyyyyyyy too long to cook- I do not have that kind of patience in the morning! 😉 I do like the texture though.

By the way… I just recently tried Dakota bread from Great Harvest, and it was much deserving of the praise you give it! Deeee-lish :) Now if only I lived closer to a GH….


56 Ilana March 30, 2011 at 9:45 am

I just cook my steel cuts the night before, store em in the fridge covered overnight, and reheat in the morning with a splash of almond milk. I like steel cut texture the best and I usually have time at night for stuff like this.


57 Ashley @ Feeding Ashley March 30, 2011 at 9:49 am

I hate it hen something so delicious takes forever to clean. I’ve never had steel oats but I doubt I’d have the patience for them. Your breakfast looks yum!


58 Marina March 30, 2011 at 9:56 am

I have to find raw buckwheat!
Yeah, the chewier version of oats is just not worth it. Cooks too long, and it’s not any better. I prefer my usual, done in 15 min. tops :)


59 Hope March 30, 2011 at 10:11 am

I never knew that steel cut oats were so much work. They still look delicious though! I really want to try making oatmeal like how you do. Your breakfast every morning just looks so appetizing! :)


60 Amanda March 30, 2011 at 10:13 am

I love steel cut oats! I always soak mine overnight so that I can make a quick on the breakfast out if them! So good! :) hope you have a great day!!


61 Hilary March 30, 2011 at 10:14 am

That is quite the in-depth oatmeal analysis! Have never tried steel cut…but after reading this post, I think I’ll just stick to my rolled and oat bran!


62 Fallon March 30, 2011 at 10:18 am

Oh steel cut oats and their over boils!!! Happens to me all the time, so I make sure to stay in the kitchen while I make them.


63 Candice March 30, 2011 at 10:20 am

I buy the frozen pre-made steel cut oats from Trader Joes, so in a pinch, I can grab one and heat it up at work, while adding fun toppings. I imagine I could also make and freeze . . . have you tried that?


64 Andrea March 30, 2011 at 10:20 am

I love steel cut oats, have eaten them probably 5 days a week for the last 6 years! My cholesteral thanks me for this! I buy the McCanns quick/easy cooking oats – and do them in the micro. Just use a big enough bowl and they are done in about 2-3 minutes. Super easy and always yummy. I dont do the nut butters – dont really like them??? but I add a bit of milk and fresh fruit and sometimes a sprinkle of granola. they really are good and worth trying !


65 lynn @ the actor's diet March 30, 2011 at 10:21 am

yeah i don’t have patience for steel cut either – i just had them the other day and half an hour is NOT okay to stand around stirring. i have access to a vitamix this week though, so maybe i will try grinding them to try for home another time!


66 Lindsay March 30, 2011 at 10:29 am

I make quick cook steel cut oats (from Trader Joes) on the stove top. They take about 5 minutes…


67 J3nn (Jenn's Menu and Lifestyle Blog) March 30, 2011 at 10:34 am

Gah! Boil-overs on gas stoves are a nightmare. Nothing like a gigantic mess first thing in the morning. Yeah, rolled oats it is. :)


68 Ashley March 30, 2011 at 10:39 am

LOVE the sinking spoon of nut butter!!! Steel cut usually take me about 15min…strange! I’m glad you got the raw groats and didn’t buy the pre-ground flour. Phew! :) Also, the vita works MUCH better than my Cuisinart for grinding steel cut. I had a hard time getting it to turn into flour in my food processor. It was just really loud and after a full minute I still had a lot of chunks. In the vita, it takes just seconds!


69 Kristin March 30, 2011 at 10:55 am

I didn’t think I had the time or the patience for stee cut oats either but I actually found a great recipe for making them in the crockpot that I modified to fit my needs. I think they turn out really creamy. The recipe makes 4 servings so I portion out the other three and reheat them using a little bit of milk. Here’s a link to a post I did with my own version of the recipe


70 M March 30, 2011 at 10:57 am

Kath, I remember reading in a few places that steelcut oats are healthier than
rolled oats(maybe because they are not steamed like rolled, so they are not processed,therefore
have more nutrition?I have also read that steelcut are slightly lower on glycemic index and perhaps more fibre and protein? I don’t know…)

I like the idea of “making” your own scottish oats by grinding steelcut oats.More
affordable (if I only had a blender!)


71 KathEats March 30, 2011 at 11:50 am

It’s just about the glycemic index – the have less surface area (which is why they take longer to cook). Unless you’ve got a very volatile blood sugar, I don’t think it’s a huge difference.


72 M March 30, 2011 at 7:01 pm

Thanks for the reply,

From a reader who enjoys your numerous oatmeal pics 😉


73 Anastasia March 30, 2011 at 11:09 am

I love bulk bins.. there’s all kind of goodies in those things!

I make steel cut oats in my rice cooker. I make a huge batch and use it throughout the week sometimes. So much easier that way!


74 Melanie Schneider March 30, 2011 at 11:15 am

I think its great that you’re analzying your oats hahah. Otherwise I never would have known the difference! It is interesting to note that they still have the same nutritional value, because I think my friend was trying to tell me she eats steel cut oats in order to be healthier – is there any other benefit to these oats as compared to others? Also, I am so glad I stumbled upon your blog the other day because I am a peanut butter FIEND and am always looking for ways to spice up oatmeal because it is not my favorite, but it is so good for you. Flying Squirrel Peanut Butter looks absolutely amazing – I always mix peanut butter with cinnamon anyway and I love the other flavors as well! This is almost inspiring enough to start thinking about something I could make myself, just like those two college students!


75 KathEats March 30, 2011 at 11:50 am

See my comment two above!


76 Larbs March 30, 2011 at 11:18 am

My steel cut oats boiled over yesterday! (I didn’t even notice I had bought the wrong kind, but I won’t buy them again!)


77 Kelsey @ Clean Teen Kelsey March 30, 2011 at 11:19 am

I just barely bought buckwheat to make a bake, too! It ground up very quickly in my Vita. I made this one http://edibleperspective.com/2011/02/fancified-breakfast/ and it was really good! Quick, too, since I didn’t want to let it bake for 30 mins.


78 Natalia - a side of simple March 30, 2011 at 11:33 am

Ugh, I hate messes on the stove. Not a good way to start the morning, especially when you just want to have your oats! Good luck with your meeting today!


79 Angie March 30, 2011 at 11:35 am

Love, love, love steel cut oats!!

I do a modified Alton Brown recipe…spray crockpot w/nonstick spray, add 1.5 cups SCO, 6 cups whatever liquid you prefer (I often do 1/2 milk/1/2 water), 4 whole cinnamon sticks and a generous splash of vanilla (during apple season I will also chop a few apples and throw them in). Cook on low for 3 hours. Remove cinnamon sticks and stir well. Portion into containers (6 servings by serving size on SCO box) and reheat in morning with toppings of choice – usually frozen blueberries, nut butter, granola.


80 Liz @ Tip Top Shape March 30, 2011 at 11:48 am

It’s never fun when things boil over. I swear it happens every time I make rice. You’d think I’d have learned my lesson, but it still happens. lol


81 Anne @ Baking Me March 30, 2011 at 11:52 am

I have started to add almond butter to my yogurt, fruit and granola breakfast. After seeing you add it to your breakfast and it looked so good I had to try, it was delicious!


82 Angie @ Musings of a Violet Monkey March 30, 2011 at 12:10 pm

Ugh. Boil over!

I love Steel Cut Oats, but wouldn’t DREAM of making them from scratch on a weekday morning. I just made a batch of my favorites (McCann’s SCO from Ireland – got hooked when I lived in the UK) on Sunday. I just make them with water and a bit of salt… (but I can never eat rolled oats cooked with just water alone). I prefer the water only method for SCOs b/c I am going to be keeping them in the fridge for the week, and don’t like the thought of 5 day old milk.
Yes. They take FOREVER to cook… my McCann’s take 45 mins!!!!
However,I’m usually prepping/baking/cooking other things in my kitchen on Sunday afternoons, and it’s easy to add a pot of these to the stove and cook them while doing other things. Then I portion them out and have nearly ready-to-eat oats in the mornings. I splash some milk on them (maybe 1/4 cup) before reheating in the microwave – and they are delicious.
I can’t see making them in the crock-pot either… and while I dream of a Zojirushi rice cooker, this method works for me.



83 sally mae March 30, 2011 at 12:28 pm

Hmmm…I wonder…could you soak them overnight? Kind of like overnight oats only maybe cook them in the morning too? I don’t do a lot of scottish so I’m not too sure;)


84 Angel7 March 30, 2011 at 12:34 pm

I have rolled oats almost every morning. I cook them, and add honey to them for a little sweetness.

Like most people, I tend to have boil overs as well. I usually have boil overs when I make pasta or something of that nature.

I am totally a neat cooker, and when something like a boil over or spill happens, I have to clean it up right away. I do not leave the mess until after I am done cooking and such, because there are dishes to do, and if I do not clean as I go, then I have more work.



85 KathEats March 30, 2011 at 12:48 pm

I never have my rolled oats boil over because I slow cook them over medium heat rather than bringing to a boil. You should try it!


86 Tracy March 30, 2011 at 12:48 pm

Have you ever tried cooking buckwheat on the stove? I grind the raw groats to make a creamy version (similar to steel ground into scottish oats). I cook a mixture 1:3 of whole groats to ground. It turns out really creamy, but with lots of chew from the whole groats. It ccoks faster than steel cut oats, too.

You should try it!!


87 KathEats March 30, 2011 at 12:49 pm

Not yet!! Just got some though


88 Flourchild March 30, 2011 at 12:50 pm

What kind of Great Harvest Jelly is that? I am going to have my daughter bring me home a jar:)


89 KathEats March 30, 2011 at 12:51 pm

It’s the Mountain Berry in the shorter GH branded jar. SO GOOD!


90 Flourchild March 30, 2011 at 1:05 pm

Thank you ! She is working at GH tonight, I will have her pick us up a jar!!!


91 Kate (What Kate is Cooking) March 30, 2011 at 12:52 pm

Oh man, I just bought some steel cut oats! I HATE when oats boil over. Cleaning the stove just grosses me out for some reason!


92 Hillary March 30, 2011 at 12:56 pm

Steel cut oats are my favorite! Ever tried TJ’s quick cooking steel cut oats ($2.99)?


93 Katherine: Unemployed March 30, 2011 at 1:10 pm

what time do you guys go to bed?


94 KathEats March 30, 2011 at 1:16 pm

Around 11


95 kaila @ healthy helper! March 30, 2011 at 2:14 pm

Uggg I hate boiling over too! I always do it when I cook veggies or oats! I have a question about the surface area thing: So does grinding up the oats basically double the amount you get? Say if you were to use a 1/4 cup of oats, would you now have a half cup once ground up?


96 Namaste Gurl March 30, 2011 at 2:49 pm

I gotta be honest, as much as I love steel cut oats and oat groats, I’m one very inpatient cook as well, so rarely do I make them. I love the nutritional value steel cut have and the chew, but often I just don’t have that kind of time. Oat bran is always my go to breakfast porridge of choice. ALthough lately i’ve been getting into barley, ground into flour in the Vitamix.


97 Matt March 30, 2011 at 3:18 pm

if you bring steel cut oats to a boil for one minute the night before and let them sit overnight in the fridge, they’ll be done in 5-7 minutes the next morning–works for me.


98 Allison @ Happy Tales March 30, 2011 at 4:17 pm

Aw, sorry to hear that your brekkie didn’t go as planned this morning!


99 Cindy March 30, 2011 at 6:26 pm

25 minutes!!!! Who has patience for that????


100 Mike March 30, 2011 at 7:03 pm

Great recipe! Pictures look so appetizing! Boil overs are such a drag and I have them every time I make rice or oats.
Thanks and Regards

blenders and food processors


101 Hannah March 30, 2011 at 8:43 pm

Excuse me while I have a little bit of a cry about how much I miss Integral yoga.



102 jamie March 30, 2011 at 9:56 pm

A new reader and I LOVE steel cut oats. I have them using this method for a few years. http://annkroeker.com/2008/03/25/overnight-crockpot-steel-cut-oatmeal/

It is like a double boiler and doesn’t dirty your crockpot–just a heat safe bowl. I use pyrex…Also using the crockpot uses very little energy (compared to heating a whole oven for example).
Sometimes I put vanilla and homemade applesauce in overnight…yummy!

I love all of your ideas—especially peanut butter on oatmeal..can’t wait to try it. :)


103 Kalyn March 31, 2011 at 10:03 pm

I’ve been wanting to try steel-cut oats for awhile now, and after finishing off my good ol’ rolled oats this weekend, I headed to Trader’s yesterday and picked up some steel cuts oats. I was super excited to try them, so naturally, I had to try some immediately. Same problem: boil over.

Overall thoughts: Steel cut < Rolled oats. Meh.


104 michelle April 2, 2011 at 4:27 pm

That sneaky cinnamon peanut butter looks great!


Leave a Comment

Previous post:

Next post: