Creamy Steel Cut Oatmeal I Made It Ii

Creamy Steel Cut Oatmeal

LindaLMT 7 years ago

Creamy Steel Cut Oatmeal

My Review: I was hoping the overnight soak would have reduced the normal cook time for the stove top method which is about 30 minutes for 1 cup of oats, 4 cups liquid but it did only by about 10 minutes. I had to cook my overnight soaked oats a little more than 20 minutes until it was thick enough. I liked the addition of the vanilla and brown sugar but opted not to use the dried fruit.

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NadineM 7 years ago said:

Hi Linda. What an good looking recipe. I usually do not pick up steel cut oats but do get the large flakes. Wonder if it would on that. Thanks for posting.

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DIZ3 7 years ago said:

I've always wondered if the overnight soak would work. Doesn't sound like it cuts the cook time by much. I tried a can of steel cut once, but didn't like the long cook time. Now I use whole rolled oats.

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bakerme 7 years ago said:

I've tried an overnight soak for steel cut oats, too, Linda, and found it doesn't cut down the cook time significantly, but it does make the oats creamier instead of so rubbery.

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eastcoaster 7 years ago said:

I just bought some steel cut oats, this looks like a good one to try. Thank you Linda for posting. Saved

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LindaLMT 7 years ago said:

Nadine, I know when I soak regular oats overnight they get soft as if they were cooked. I think this recipe has too much liquid to oats if soaking regular oats overnight but I may be wrong ...

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mommyluvs2cook 7 years ago said:

I've never made oatmeal the over night way, interesting!!

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LindaLMT 7 years ago said:

I've made overnight oats, the one you don't cook and use milk, using both steel cut oats and regular oats. Both are good but use much less liquid per oat ratio. Then I've made the overnight method where you bring water to a boil, dump in your oats, stir, turn off the heat, and leave it sit on the stove top overnight. Works like a dream too but I like to use some milk with water and not sure letting it sit overnight on top of the stove would be wise because I think the milk would go bad. Anyone else know?

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pointsevenout 7 years ago said:

Yes you can use RAW milk. RAW milk will clabber and be OK. However, pasteurized milk, which most of us buy in stores, will putrefy and should be thrown out.
That being said, pasteurized milk injected with a live buttermilk pathogen at room temperature or slightly above, and left sitting overnight will turn the milk into buttermilk instead of putrefying.
Perhaps if you bring the liquid almost to a boil there will be no problem because the pasteurization process also brings milk almost to a boil before it is cooled.
I believe I would defer to making buttermilk.

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scotdog98 7 years ago said:

I make a pot of Overnight Steel Cuts weekly. I reduce the ratio to 7 cups water/2 cups oats. I like mine with all the liquid soaked up. That also makes recipes like this so much easier to just proceed and heat it up a bit in the microwave. I'll have try and add a bit of half and half to get the creaminess. Already cooked, they are such an easy, fast breakfast.

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Cosmicmother 7 years ago said:

I do the slow cooker method with steel cut oats. Just like the recipe, but doubled and add it to the slowcooker overnight on the "keep warm" setting. Then in the morning you can add dried fruit, nuts, etc, or a chopped apple to the last ten minutes. Or there's this method for smaller batches Slow Cooker Steel Cut Oats

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LindaLMT 7 years ago said:

I don't have access to raw milk and don't even know what a live buttermilk pathogen is ... Drats! I guess there would be only one way to find out and that's to just make. I would hope using half milk/half water it wouldn't spoil from being left out for just 8 hours ... it's either that or the slow cooker method. Thanks for the input. I agree Scotdog, when they are already cooked and waiting I find making a healthy breakfast easier.

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pointsevenout 7 years ago said:

A buttermilk pathogen is found in buttermilk. It is a bacteria (Streptococcus lactis) that multiplies in milk at slightly above room temperature, creating, ta-da, more buttermilk. The culture can be dead or alive in the buttermilk that is bought in stores. So read the container to find out.
I use one cup of live cultured buttermilk in one gallon of regular milk or lo-fat milk, which is left above the refrigerator or in the cupbord overnight or longer, to make a gallon of buttermilk. When the new buttermilk has the twang I like, it goes in the fridge to stop the process. It is quite the money saver. Go ahead and price buttermilk vs. milk. I like it too much. Now you have to leave a little extra room in the milk container because as the buttermilk culture grows it takes up space and the container will start to bulge if not enough room is made. If left out in the cupboard too long the buttermilk will separate out into lumpy curds and whey. It's still good to drink. If that happens and you want a smoother buttermilk just mix the curds and whey well.
But back to the initial thread. The problem I see is heating the milk overnight. The milk can be added in the morning because it adds flavor to the oats. The water is the agent for softening up the oats. If the oats are made in a crock that is held at the "LO" temperature setting, then it all should be just fine. The "LO" setting has a temperature level above where any nasty pathogens grow. And the milk will not putrify.

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LindaLMT 7 years ago said:

Very Cool Pointsevenout!! Thank you so much for the explanation about buttermilk. Now I'll check the container more diligently looking for live cultures. Buttermilk is much more expensive. Sorta like making homemade yogurt ... start with a little to make a lot more. Next batch of overnight oats I make I'll try stovetop with just water and reduce it by 1 cup so it sets up real thick and I'll add a little fresh milk in the a.m. to desired consistency. My crockpot is big ... if I was making it for more people than just me ... perhaps I see a smaller crock in my future.
Thanks again!! I appreciate the feedback.

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pointsevenout 7 years ago said:

Glad I could be of some help. A lot of people I talk to just don't have use for a whole gallon of buttermilk. The recipe can be pared down without trouble.
Interestingly enough, the buttermilk I use does not specifically state that it has a live culture. Although it does say it contains the bacteria. I got lucky and it worked.

Yes it is sorta like making homemade yogurt. If you are interested, I have recipes on my home page for making yogurt as well as cream cheese from yogurt. And if your interested, butter from heavy whipping cream. Cottage cheese and ricotta too.

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bakerme 7 years ago said:

Points, I read about making your own buttermilk by adding some the real stuff to regular milk and it didn't work well for me. I tried to keep it going for a couple of months, thinking it just hadn't sat long enough to do its thing, and even added more buttermilk, but, in the end, I pitched it and went back to buying the real thing. Since I use it so seldom, I figure buying an 8 oz. container for a cake or a batch of pancakes (the only things I use it for) isn't going to bankrupt me. If someone uses it a lot, I can definitely see making your own. If you can get it to come out right!

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LindaLMT 7 years ago said:

I've made homemade yogurt and butter ... both were fun too! and nice that I was able to choose a base of a brand I like instead of using what the stores offer. I'll be looking thru your recipes for more "make it yourself" items. Thanks again!!

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pointsevenout 7 years ago said:

It's a shame it didn't work out for you. I suspect there was a problem with the bacteria culture. Because it will work given the parameters I've outlined.

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bakerme 7 years ago said:

Points, I don't know if I did something wrong, but your explanation about the bacteria culture makes sense. I know a few people that had good luck making their own buttermilk, but it just didn't work for me :p

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