My mother didn’t serve much oatmeal while I was growing up. To be honest, we were more of a cream of wheat family. When I first started my clean eating crusade, I ate greek yogurt for breakfast and an energy bar for my mid-morning snack. My guru for clean eating and all things fitness, Kim, taught me to eat oatmeal for breakfast and then greek yogurt for my mid-morning snack. I’m not sure about the science of carbs versus protein, and eating either one first thing in the morning versus the mid-morning, but I do know that I feel a lot better. I have a lot more energy for my morning workouts, and throughout the day.
The double chef factor in our household leads to a lot of debate, trial and error, and pondering of even the simplest of cooking techniques. This is one thing I LOVE about having cooked professionally for so long. Cooking is such a vast subject of which you can never stop learning and discovering new things. Anyway, we came to the conclusion that cooking grains in the same method as one would cook risotto, leads to a nutty, yet creamy and delicious oatmeal.
I like to start with steel cut oats. The typical ratio for oatmeal is 4 to 1. One cup oats to four cups water. I cut that ratio down a bit, because I add water periodically during the cooking process. I start with three cups of water and two cups of oatmeal.
Pour the water into a large saucepot or dutch oven.
Add a pinch of kosher salt.
Bring the water to a boil.
Sprinkle in the oats while stirring constantly.
Keep stirring until the oatmeal is getting thick. Pour in a bit more water, about 1/2 a cup.
Keep stirring and cooking, adding water three more times.
The extra water will equal two cups. At this point, I like to add a handful of quick cooking or thinly cut oats. This adds a whole extra dimension of texture.
Stir the quick oats in and cook for a bit more.
This might seem like a long process for oatmeal, but this oatmeal is fabulous, and it makes about eight cups which will last you a few days. I recommend one cup of cooked oatmeal for a breakfast serving size. Garnish with cinnamon and about 1/2 cup of fresh or 1/4 cup of dried fruits of your choice. Enjoy!
2 cups steel cut oats
pinch of kosher salt
3 cups plus 2 more cups water
1/4 cup, or small handful of quick or thinly cut oats
Place three cups of water in a medium sauce pot or dutch oven. Add a pinch of kosher salt, and bring to a boil. Sprinkle in the steel cut oats, stirring constantly. Keep stirring and cooking until the oatmeal is thickening. Add more water, 1/2 cup at a time, stirring after each addition, and cooking until thickened. After the extra two cups of water have been added and cooked down, add the quick oats. Stir and cook a bit longer, about five more minutes. Serve and add desired garnishes. Allow extra oatmeal to cool. Store in an airtight container in the refrigerator for up to one week.