Monday, October 06, 2008

Steel Cut Oats

Anyone ever eat and/or know how to prepare steel cut oats?
I heard they were superior to regular oatmeal that's apparently been stripped of some of its nutritional value, so I picked some up recently at BB's and want to try it. Any tips?


zz said...

Funny you should mention this. We were just discussing amongst ourselves in the teachers' room. Someone's hubby says they're far superior. My class will be studying Frank Lloyd Wright in a couple months and I saw in a book a recipe for his beloved Steel Cut Oatmeal. Want it?

dancebythelight said...

I'll ask my mom, she eats steel cut oats. I've wanted to, but so expensive in the grocery store. I think you make it the same way, it just may take longer to cook.

Elisa Melani said...

I've made them. They taste like oatmeal but take forever to cook! My kids are not patient enough in the mornings for me to make them.

Anonymous said...

Bri ~
Hey! This is robin -- I never can remember my username so I just use anonymous. I think you are talking about what I am thinking about. There are oat groats -- which take a really, really long time to cook and then I think there are steel cut and I am thinking that is what I buy. Whatever I buy, it takes about 15 minutes to cook, but you can speed this up and boast the "bio-availability" to your body by soaking them -- I only remember to do this about once a month.
To soak: the night before you can put the oats in luke warm water and add some whey. Let it soak overnight and it cooks up in about 5 minutes in the a.m.
To get whey -- strain plain yogurt in a few layers of cheese cloth set in a strainer over a bowl. (or you can use several coffee filters). They whey strains out into the bowl. I put mine in a little bottle inthe fridge. The remaining yogurt is "yogurt cheese". The longer you let in strain, the thicker is becomes (let it strain for atleast 2-3 hours and even all day in the fridge). I use the yogurt cheese to sub for sour cream, or you can mix it with jelly or fruit as a topping for bagels.

I got the soak method from a book called "Nourishing Traditions". You may be able to find it at your library (written by a woman in MD I think -- so it should be in your area). I hesitate to recommend it -- It is very interesting -- but also very overwhelming and I only do a few things she reccommends. Apparently, soaking grains, nuts, sprouting beans -- increases the nutritional value because of enzymes it activates or something of the sort.... I suppose you could google all this info ... I loved reading your blog about your last trip to the hospital and hos much God makes his presence known to you. Robin
PS -- oh, I have a couple of recipes for baked oatmeal if you ever want them -- or google those too -- good and easy to take to brunches, or to fix on a night when you are out of supper ideas -- I pair it with bacon and fruit then.