HOW TO COOK THE PERFECT STEEL-CUT OATS
Ratio: 1 cup *soaked steel-cut oats + 2¼ cups water or broth = 3 cups cooked
Step 1: Rinse: Place steel-cut oats in a strainer and rinse well in warm filtered water.
Step 2: Soak: 1 cup steel-cut oats with 1 Tbsp. apple cider vinegar (ACV) or lemon juice overnight in filtered water overnight at room temperature.
Step 3: Cook: Rinse & drain in warm water. Place rinsed steel-cut oats and 2¼ cups of water (less for pilaf, more for porridge consistency) and bring to a boil with the lid off. Turn the heat down to low, cover and let simmer for 10-15 minutes. Turn heat off, cover and let stand for 5+ minutes or until all of the remaining water is absorbed. Fluff with a fork and enjoy! You can also add amaranth and water to a rice cooker and in about 20 minutes it will be done! No fuss no muss!
*Non-Soaked Steel-Cut Oats: Increase water by ¼ cup for every 1 cup non-soaked grain and cook for approximately 5-10 minutes longer. If you don’t have time to soak your grains not to worry, it just helps improve the digestion, neutralize anti-nutrients and optimize all the nutrition for your body
Enjoy cooked steel-cut for 2-3 days that has been stored in the refrigerator or up to 4 weeks if stored in the freezer. Steel-cut oats can be defrosted and then used in your favourite recipes!
What To Make…
- Oatmeal with Berries, Nuts & Seeds
- Chunky Monkey (recipe can be found in my book Power Foods 101)
- Creamy Mushroom Bowl… just cook steel-cut oats as above, add roasted mushrooms (place sliced mushrooms, drizzled with vegetable stock & garlic for 10-15 minutes at 375°F) and a drizzle of soy sauce that is low sodium & gluten-free and voila a savoury delight!
©dr.joël, inspiring health naturally
