Wednesday, May 30, 2012

Overnight Irish Style Steel Cut Oat Porridge

An easy, healthy breakfast cooked overnight in a slow-cooker waterbath. When you get up in the morning, just scoop it out, pour skimmed milk over and throw in your favorite toppings.

Unlike rolled oats which have been processed, steamed and roll-pressed over, steel-cut oat is oat in its (almost) original unprocessed form. As such, it takes a long time to cook through. The normal method of cooking it over the fire means you have to watch over it and stir it through a long while.

This blog shows in detail how it can be cooked easily -

I do it slightly differently. Instead of using a bowl, I sit one serving of oat in a regular coffee mug in the slow-cooker. Our slow-cooker can hold up to two mugs - one for hubby, one for me.


- Scoop 3 level tbsp of steel-cut oat or hulled oat into a coffee mug
- to rinse the oat, turn the tap on and let a little water run through the oat, and gently drain the water away
- turn the tap on and fill the mug till 3/4 full
- most of the oat will settle to the bottom, some grains will float
- add a dash of cinnamon powder
- if you like some sweetness, add no more than 1 tsp of brown sugar
- pop the mug into a slow-cooker which is about 3/5 way filled with water
- cover the glass lid and leave the slow-cooker on low heat
- go to bed ...  Zzzzzzz
- the oat porridge is ready when you get up in the morning
- scoop it out and top with skimmed milk to get the consistency you like, and add dried fruits such as raisins or cranberries. You can also add sliced bananas to your oat porridge.


(note : it is not easy to get steel-cut oat here in SG and not all organic store stock it. Steel-cut oat is also expensive so I have switched to using hulled oats. I get them from Supernature )

***Update : the pharmacy/shop at level 1 of Tan Tock Seng Hospital has this in stock too!

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