There are two things in this world that I’ve always had trouble cooking: rice and steel cut oats. No matter which pot I used, how high or low the heat, they always boiled over. Always.
And there are not many things worse in the kitchen than starchy boiled over water scorching on the stovetop. Bleh.
I solved the rice problem relatively easily by marrying a man with a rice cooker (kidding…kind of), but the oats were another story. I relegated myself to rolled oats – still delicious and nutritious, but I still missed the chewier texture of the steel cut oats.
Until, that is, I found this trick – baking them! This is the easiest way I’ve found to make steel cut oats – it’s basically a set it and forget it kind of deal.
No more standing at the stove, stirring, hoping everything doesn’t boil over.
The basics are easy to remember: one part oats to four parts water.
All you need to do is heat your oven to 350F, put your oats in a large baking dish, add water and bake for about an hour and a half. Once it’s done, stir and serve (or stir and let cool to refrigerate for later).
Just add your favorite oatmeal toppings and you’re set for the day.
- 1 cup steel cut oats
- 4 cups water
- Preheat oven to 350F.
- Place oats in a large baking dish.
- Add water and stir.
- Place baking dish in oven and bake for 1 hour to 1 hour and 15 minutes, stirring after about 45 minutes.
- Remove from oven, stir.
- Serve or let cool to refrigerate.