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Steel cut whole groats have really good nutrition. That tough brown skin is full of good stuff. I do mine in the pressure cooker for 20 mins with 1:1:3 oats:milk:water. | | | |
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I also use a pressure cooker (instant pot) but it doesn't take nearly that long. 3 minutes on high, rest for 10 minutes, vent. I also use 1:3 oats:water and add a splash of half and half when I serve it. I'll usually do a batch of 1 cup oats, 3 cups water, two cut up apples, and a lot of cinnamon. That's four servings and I reheat the leftovers in a microwave with some additional water. I also like to add walnuts when I serve. |
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For steel-cut whole groats, the tough whole seeds cut in half width-ways? Mine would be crunchy and whole after just 3 mins. Even after 15 mins pressure they were a bit firm. Rolled I cook in 5 mins. |
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I only know one kind of steel cut whole oat: https://mccanns.com/product/mccanns-traditional-steel-cut-ir... I'm using an instant pot. Maybe it develops more pressure? But 3 minutes high, rest for 10 minutes, vent, is just a bit on the al dente side. Cooked through, but slightly chewy. Sometimes I saute the dry oats in a pat of butter for a few minutes before adding the water and cooking. It gives them a nice nutty flavor. |
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We're definitely talking about the same. Very interesting. > Sometimes I saute the dry oats in a pat of butter for a few minutes before adding the water and cooking. It gives them a nice nutty flavor. Sounds great. It's the nuttiness from the skins I like about them compared to rolled. |
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